This recipe transforms lean ground beef into tender, flavorful jerky using a quick marinade of onion soup mix, soy sauce, and garlic. Unlike traditional soups, this “no bake” method relies on low-temperature dehydration to preserve the meat, resulting in a chewy, protein-packed snack. The combination of savory soy, aromatic garlic, and sweet onion creates a complex flavor profile that is both satisfying and portable. Perfect for hiking, camping, or as a healthy office snack, this jerky offers a homemade quality that surpasses store-bought options. It is an excellent way to use up lean ground beef and customize seasoning levels to your preference.
No Bake Beef Soup
Description
This recipe transforms lean ground beef into tender, flavorful jerky using a quick marinade of onion soup mix, soy sauce, and garlic. Unlike traditional soups, this "no bake" method relies on low-temperature dehydration to preserve the meat, resulting in a chewy, protein-packed snack. The combination of savory soy, aromatic garlic, and sweet onion creates a complex flavor profile that is both satisfying and portable. Perfect for hiking, camping, or as a healthy office snack, this jerky offers a homemade quality that surpasses store-bought options. It is an excellent way to use up lean ground beef and customize seasoning levels to your preference.Ingredients
Directions
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In a small bowl, combine the dried onion soup mix and water. Let the mixture sit for 10 minutes to rehydrate and release the flavors.
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In a large mixing bowl, combine the rehydrated onion mix, soy sauce, chopped garlic, curing salt, and very lean ground beef. Mix thoroughly by hand until all ingredients are evenly distributed.
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Cover the meat mixture and refrigerate for at least 2 hours, or up to 12 hours for a more pronounced flavor.
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Preheat your dehydrator to 145&# 194;°F (63ðC).
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Shape the meat mixture into thin, uniform rounds or strips. You can use a jerky press or shape them by hand.
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Arrange the meat rounds on mesh sheets or dehydrator trays, ensuring they do not overlap.
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Dehydrate at 145ðF for 6 to 10 hours, or until the jerky is hard and dry.
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Halfway through the drying process, flip the meat rounds to ensure uniform drying.
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If beads of melted fat form on the surface during drying, blot them up with a clean paper towel to prevent spoilage.
Nutrition Facts
- Amount Per Serving
- Calories 645.3kcal
- % Daily Value *
- Total Fat 27.6g43%
- Saturated Fat 10.1g51%
- Cholesterol 136.1mg46%
- Sodium 6450.8mg269%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 2.4g10%
- Sugars 24.6g
- Protein 51.7g104%
* 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
Storage: Once completely cooled, store the jerky in an airtight container or vacuum-sealed bag. It can be kept at room temperature for up to 1 month or in the refrigerator for up to 6 months.
Safety: Always use curing salt (Prague powder #1) when making jerky at home to prevent bacterial growth. Ensure the beef reaches an internal temperature of 160ðF before dehydrating, or follow FDA guidelines for safe jerky preparation.
Yield: Approximately 1 pound of ground beef yields about 4 ounces of finished jerky.
Variations: For a spicier kick, add red pepper flakes or cayenne pepper to the marinade. You can also substitute the onion soup mix with a combination of brown sugar, onion powder, and black pepper for a cleaner flavor profile.
