We met our goal & had 6 pounds of ground beef left from last year! Since we pick up more beef this week, we decided a celebration was in order…beef jerky! A true luxury FOR SURE, since 6 pounds of ground beef yields 3 pounds of finished jerky, lol. 🙂

We use the same spices we put in our “salami“, roll balls of it out onto parchment paper atop the dehydrator shelves, then bake them in our dehydrator for about 6 hours at 145°. About halfway through the baking, the sheets are flipped & the parchment paper is removed. I blot the grease off with a lint-free towel & tear it into pieces. Half of us prefer the thinner crunchy edges, and the other half like the thicker middle pieces… Mmmmm! 🙂