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No Bake Beef Soup

No Bake Beef Soup recipe image
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;€™s 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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 549.3
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;€™s 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
  • 2 ounce Package dried onion soup mix
  • 1/4 C Water
  • 1/4 C Soy sauce
  • 1 Teaspoon Garlic; chopped
  • 1 Teaspoon Curing salt
  • 1 1/2 pound Very lean ground beef
Directions
  1. 1
    In a small bowl, combine the dried onion soup mix and water.
  2. 2
    Let the mixture sit for 10 minutes to rehydrate.
  3. 3
    In a large bowl, combine the rehydrated onion mix, soy sauce, chopped garlic, and curing salt.
  4. 4
    Add the very lean ground beef to the bowl and mix thoroughly until all ingredients are well combined.
  5. 5
    Cover the bowl and refrigerate the meat mixture for at least 2 hours, or up to 12 hours for deeper flavor.
  6. 6
    Press the meat mixture through a jerky press, or shape it into 1- to 2-inch balls or flat rounds.
  7. 7
    Line your dehydrator trays with solid leather sheets and top with mesh sheets.
  8. 8
    Arrange the meat rounds or shapes on the mesh sheets, ensuring they do not touch.
  9. 9
    Dehydrate at 145°F (63°C) or higher for 6 to 10 hours, or until the jerky is hard and dry.
  10. 10
    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.

Keywords: beef, jerky, dehydrated, snack, ground beef, onion, soy sauce, garlic, curing salt, high protein, no bake, marinated, dried meat, preserved, homemade, quick, easy, meal prep
Read it online: https://www.chefs-mate.com/recipe/no-bake-beef-soup-5/