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Ingredients
3 pounds ground beef or venison
5 teaspoons garlic powder
4 teaspoons sea salt
4 teaspoons fresh ground pepper
1 tablespoon liquid smoke
Directions
- Combine all ingredients in a large mixing bowl.
- Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
- Dehydrate for 7-12 hours until dry and crisp. (10 hours seems to work best – JLK)
- Store up to 7 days in refrigerator or freeze for longer storage.