Good recipe. I used ground venison, skipped the water and increased the liquid smoke to a 1/2 cup. Made 1/2" strips with my jerky gun and cooked at 165 degrees for 4 1/2 hours. Good taste and texture. Thanks.
I used this recepe for my first batch of jerky, i did substitute top eye of round sliced thin instead of hamburger meat. to use hamburger meat, a jerky gun or press is very handy. i had a hard time rolling the hamburger meat thin and even with out the press.
Just how am I supposed to place the marinated ground beef in the dehydrator? This recipe is unfortunately quite useles to those, who just like me have no experience whatsoever with making jerky...