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pound 80-percent-lean ground beef
1/2 teaspoon garlic powder
2 tablespoons tamari or soy sauce
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
Preheat the oven to 150°F (or “warm” setting). Mix beef and spices well in a large bowl. Place half of the meat on a sheet of wax paper and roll it to 1/8-inch thickness with a rolling pin. Cut the beef into 1-by-6-inch strips with a knife or pizza cutter and place on ungreased cookie sheets. Repeat with the other half. Dry 7 to 12 hours (until strips break when bent) on the middle rack, flipping strips and patting excess fat dry with a paper towel every 3 to 4 hours. Let cool completely before storing in a zip-top bag. Note: Jerky can also be dried in a dehydrator set to 150°F.
Prep time: 10 min
Dry time: 7-12 hours
Price $.75 per serving
Weight 1.5 ounces per 2-strip serving
Makes 12 to 14 strips
Kept cool in an airtight, zip-top bag, most jerky will last a month (the fattier the meat, the shorter the shelf life). Stash it in the freezer to extend freshness.