How To Dehydrate Hamburger Jerky The Safe Way http://www.foodstoragemoms.

com/easyrecipe-print/7451-0/

Prep time: 30 mins Total time: 12 hours 30 mins

Ingredients
⅓ cup Sugar
⅓ cup Liquid Smoke
4 Teaspoons Garlic Powder
4 Teaspoons Onion Salt
2 Teaspoons Cayenne Pepper
2 Teaspoons Season Salt
2 Teaspoons Accent
2 Tablespoons Maple Flavoring (The flavoring you use to make pancake syrup)
½ Cup Tender Quick (Home Meat Cure Salt)**Salt not only helps pull the moisture
out of the meat, but it also acts as a preservative. )
5-8 Pounds Hamburger (IT MUST be 93% Lean Ground Beef to dehydrate
safely!!!)

Instructions
1. Mix altogether and roll between wax paper or parchment paper. We rolled the meat out to about ¼ inch thick and used
a pizza cutter to cut the shapes. Place on clean parchment paper and place in a dehydrator (Kendra and I both have
chosen to use the brand Excalibur after months of research). The Excalibur has a jerky “button”. We set the timer for 8
hours. You will find each dehydrator has a different temperature. Please check the temperature of your oven of choice.
My research showed the temperature needs to be 140-170 degrees. My Excalibur dial shows 155 degrees.
2. *Please note if using game meat you need to add 1 pound of ground beef (93% lean).
Recipe by Food Storage Moms at http://www.foodstoragemoms.com/hamburger-jerky/

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