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1
In a small bowl mix all of the basting sauce ingredients and mix well.
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2
Set aside.
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3
In a large bowl, mix together the rest of the ingredients by hand.
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4
Make sure all of the spices are well incorporated into the ground beef.
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5
Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
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6
With a basting brush, brush all of the jerky strips with the basting sauce.
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7
(You only need to do the top side at this time.)
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8
Turn the dehydrator on and set it to the jerky setting which is 160F/71C.
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9
Let it run for 2 hours.
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10
Turn all of the jerky strips over and pat them with paper towels to remove excess grease.
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11
Baste the tops with the basting sauce and let run another 2 hours.
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12
Wipe off the excess grease with a paper towel.
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13
Flip the jerky strips and wipe again.
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14
Baste with sauce and dehydrate for 1 hour.
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15
One last time.
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16
Wipe off the excess grease with a paper towel.
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17
Flip the jerky strips and wipe again.
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18
Baste with sauce and dehydrate for 1 hour.
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19
They are ready to eat warm, but I like to let them cool.
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20
The basting sauce transforms into an almost savory candy-like coating and gives the jerky some snap.
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21
Notes: My jerky gun came with 2 tips.
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22
1 for making thin jerky and a dual tip for making thicker ones.
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23
I used the thicker tip for this recipe.
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24
If you wish to make the thinner kind, you will need to adjust the dehydrating times accordingly.
