How to make paleo ground beef jerky

Recipe is for every 2 pounds beef. I use 10 - 12 pounds ground beef as two or so fit on each of the 5 shelves in my dehydrator.

For 2 pounds ground beef: 2 t salt 1T pepper 1 t granulated garlic 1 t hickory salt Stir with large fork and refrigerate over night.

Mix dry ingredients with ground beef, store covered in refrigerator over night. Next morning, divide into sections to fit your dehydrator.

Roll plastic wrap around your rolling pin. Roll beef to your shelf size.

With a pastry brush, brush the aminos on the beef.

Score with butter knife a little larger than the size of your finished Jerky.

Add freshly ground pepper.

Five shelves full with 10.5 pounds. Set at 155°F.

After an hour or two, flip over, remove para flex sheet, turn temperature down to 145° and rescore with butter knife from back side.

When the new top is dry, remove the mesh from the tray.

Done to your liking in 6 - 9 hours. Bag for freshness. ENJOY!

These make a nutritious portable snack at the movies, on the road, or an anytime meal.