This recipe creates flavorful, tender beef jerky without the need for baking or boiling. By combining lean ground beef with a savory marinade of onion soup mix, soy sauce, garlic, and curing salt, you achieve a rich, umami-packed snack. The mixture is pressed or shaped and then dehydrated until firm. It&# 226;ÂÂs an excellent high-protein treat for hiking, snacking, or meal prep. The “no bake” aspect refers to the lack of oven cooking; instead, a dehydrator does the work, preserving the meat’s texture and nutrients. Simple ingredients yield a professional-quality result that is easy to store and enjoy anytime.
No Bake Beef Soup
Description
This recipe creates flavorful, tender beef jerky without the need for baking or boiling. By combining lean ground beef with a savory marinade of onion soup mix, soy sauce, garlic, and curing salt, you achieve a rich, umami-packed snack. The mixture is pressed or shaped and then dehydrated until firm. It&# 226;ÂÂs an excellent high-protein treat for hiking, snacking, or meal prep. The "no bake" aspect refers to the lack of oven cooking; instead, a dehydrator does the work, preserving the meat's texture and nutrients. Simple ingredients yield a professional-quality result that is easy to store and enjoy anytime.Ingredients
Directions
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In a small bowl, combine the dried onion soup mix and water.
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Let the mixture sit for 10 minutes to rehydrate.
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In a large bowl, combine the rehydrated onion mix, soy sauce, chopped garlic, and curing salt.
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Add the very lean ground beef to the bowl and mix thoroughly until all ingredients are well combined.
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Cover the bowl and refrigerate the meat mixture for at least 2 hours, or up to 12 hours for deeper flavor.
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Press the meat mixture through a jerky press, or shape it into 1- to 2-inch balls or flat rounds.
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Line your dehydrator trays with solid leather sheets and top with mesh sheets.
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Arrange the meat rounds or shapes on the mesh sheets, ensuring they do not touch.
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Dehydrate at 145ðF (63ðC) or higher for 6 to 10 hours, or until the jerky is hard and dry.
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If beads of fat form on the meat during drying, blot them up with a clean paper towel to ensure even drying.
Nutrition Facts
- Amount Per Serving
- Calories 549.3kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 8.3g42%
- Cholesterol 129.4mg44%
- Sodium 6443.3mg269%
- Total Carbohydrate 24.6g9%
- Dietary Fiber 1.6g7%
- Sugars 10.1g
- Protein 50.5g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Each pound of ground beef yields approximately 4 ounces of jerky.
Store finished jerky in an airtight container or vacuum-sealed bag. It can be kept at room temperature for up to a month, or frozen for longer storage.
Curing salt (Prague powder #1) is essential for food safety and preservation. Do not substitute with regular table salt.
For best results, use the leanest ground beef available to prevent spoilage and ensure proper drying.
