Hamburger Beef Jerky

Ingredients

• 5 pounds (2.3 kg) lean ground beef
• 4 1/2 tsp salt
• 2 1/4 tsp Cajun seasoning
• 3/4 tsp garlic powder
• 1/2 tsp red pepper flakes, crushed
• 2 1/4 tbsp meat tenderizer
• 3/4 tbsp pepper
• 3 tbsp brown sugar
• 1/2 cup Worcestershire sauce
• 1/2 cup liquid smoke
• 1/3 cup ketchup

Instructions

1. Combine all ingredients with ground beef except Worcestershire, ketchup and liquid smoke.
2. Use your hands to mix well and press into jerky gun to shoot out strips. If you don-t have a jerky gun; spread ground meat on dehydrator sheet and cover with another sheet. Use a rolling pin to roll meat about 1/4 inch (6 mm) thick.
3. Mix Worcestershire, ketchup and liquid smoke in a dish. Coat beef strips with sauce.
4. Place beef strips on dehydrator rays and dry at 145°F (63°C) - 165°F (74°C) for 4 to 12 hours or according to the manufacturer-s dehydrating directions.