Hamburger Jerky

1 lb Very lean ground beef
1 tb Worcestershire sauce
1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute an equal amount of seasoned salt
1 D cayenne

Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well. Cut a piece of plastic wrap the size of your drying tray. Put seasoned ground beef on plastic wrap and, using a moistened rolling pin, roll ground beef to 1/8" thick, spreading meat over entire area of tray. A jerky press can be used instead: Follow manufacturer's directions.

Place meat-covered plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap-side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap-side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb fat. Dry until jerky is hard and leathery. Cut into strips before storing.

Package airtight and store in refrigerator or freezer if possible. Use within 6 months.

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