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John Burns

Posted 9/9/2024 20:53 (#10884408 - in reply to #10883210)
Subject: Making a small batch tonight

Pittsburg, Kansas

Only had 3 pounds hamburger thawed out so a small batch for current consumption.
1. Parchment paper down first
2. Pat out thawed and seasoned hamburger somewhat
3. Parchment paper on top
4. Use rolling pin roll out thin layer of hamburger
5. Peel off top layer of parchment paper
6. Flip hamburger and place on silicon mesh mat on top of metal rack
7. Dehydrator set to 165 degrees 12 hours

When it comes out cut into desired size strips. Enjoy.

Took her about 20 minutes to prepare the three pounds and get it into dehydrator. Probably another 10 to cut it up when it comes out and a little clean up time washing the silicone mats. More time if vacuum sealing for longer term storage. More pounds of hamburger would obviously take longer.

In our dehydrator can easily do a pound per tray and we have 10 trays in the Cosori dehydrator #mce_temp_url#.
Silicone mesh sheets #mce_temp_url# to sit on metal dehydrator racks (make cleanup much easier than scrubbing all the metal racks).

Fairly lean hamburger works best. If it has too much fat it will render out and end up on the drip tray in the bottom or kind of leave a fat coating on the finished jerky. We are using ground beef from a butcher so don't know the percent of fat but maybe 85-15.

We have a professional meat slicer #mce_temp_url# but I actually prefer the ground beef jerky over thin sliced beef jerky (doesn't get stuck in my teeth nearly as bad plus is easier to chew). Plus the meat slicer is a MESSY job. They throw crap everywhere (I didn't believe the reviews about people complaining about how messy they are. They are messy). The hamburger jerky is easy. If using the meat slicer, we want to do a BUNCH of it at a time to make the cleanup time worthwhile. The hamburger jerky and cutting into strips with scissors is a breeze comparatively.

Edit: 12 hours with the dehydrator only partially loaded we decided was a little longer than needed. The jerky turned out dryer and crisper than I prefer. It is still good, I just like it a little more limber. I think next batch we will start checking it at around 8 hours and see where it is at. This batch we just let run till the machine timed out at the setting we put it on over night.