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Ground Beef Jerky

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Rating: 3/5
1 review

ready in: 1-2 hrs
serves/makes:   12

recipe id: 30610

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1 pound ground beef
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1 tablespoon A-1 steak sauce
1/2 cup quick oats
1 egg white


2 tablespoons A-1 steak sauce
2 tablespoons Worcestershire sauce
3 tablespoons ketchup
2 tablespoons vegetable oil
1 teaspoon soy sauce
1 teaspoon liquid smoke
2 tablespoons water


Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with chopping knife and chop for a good minute, until well-mixed together and consistency of putty.

On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it won't stick and roll out with floured rolling pin, fold and roll until roughly 8" by 12" rectangle 1/8" or less thick. Using a pizza cutter, cut into 1" wide strips 8" long and carefully transfer to a wire rack.

Heat oven to 300 degrees F, place wire rack with meat in oven on oven rack in center of oven, with second oven rack one notch below. On lower rack, place cookie sheet under meat to act as a drip pan. Bake for 1 hour at 300 degrees F.

Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce mix and return to rack. When all coated, return to oven and increase temp. to 450 degrees F. Bake for 15 minutes. Remove rack again and recoat strips and return to oven for another 15 minutes or until strips become almost burnt around edges. Remove from oven and coat one last time, then let sit and cool to room temp.

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144 calories, 10 grams fat, 5 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 3 star recipe rating
While this wasn't awful, it wasn't really what I was expecting. It had a mealy texture to it that I guess came from the oats and flour coating. I loved the flavor though but just didn't care for the texture. I've had some commercial jerky that had a similar texture so maybe it's just my expectations of what homemade jerky should be like. I wouldn't say don't try this recipe because it might just be me. I'd be interested to hear other opinions on it or suggestions on reducing the mealiness. Again, the flavor was really delicious but I think the texture needs some adjustment.

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