*  Exported from  MasterCook  *
 
                              Hamburger Jerky
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Snacks                           Dehydrator
                 Gift                             Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Very lean ground beef
    1       tb           Worcestershire sauce
    1       t            Curing salt -- (optional --
                         - this contains nitrates
                         - and sugar, or subsitute
                         - an equal amount of season-
                         -ed salt
    1       d            Cayenne
 
   Buy the leanest ground beef possible, or select a lean chuck roast and
   grind it or have it ground.  Combine meat with remaining ingredients,
   mixing well.  Cut a piece of plastic wrap the size of your drying
 tray. Put
   seasoned bround beef on plastic wrap and, using a moistened rolling
 pin,
   roll ground geef to 1/8 thick, spreading meat over entire area of
 tray. A
   jerkey press can be used instead:  Follow manufacturer’s directions.
   
   Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6
 hours.
    Remove tray, plastic wrap-side up.  Peel of wrap and discard.  Roll
 paper
   towels over top with rolling pin to remove melted fat.  Invert meat
 onto
   another tray, plastic wrap-side up.  Peel of wrap and discard. Return
 meat
   to dehydrator and dry for another 4 to 6 hours.  Top with paper towels
 and
   roll again to absorb fat.  Dry until jerky is hard and leathery. Cut
 into
   strips before storing.
   
   Package airtight and store in refrigerator or freezer if possible. 
 Use
   within 6 months.
   
   From:  _Making and Using Dried Foods_ by Phyllis Hobson
  
 
 
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