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No Bake Beef Soup

No Bake Beef Soup recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 645.3
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
  • 2 ounce Package dried onion soup mix
  • 1/4 cup Water
  • 1/4 cup 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. Let the mixture sit for 10 minutes to rehydrate and release the flavors.
  2. 2
    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.
  3. 3
    Cover the meat mixture and refrigerate for at least 2 hours, or up to 12 hours for a more pronounced flavor.
  4. 4
    Preheat your dehydrator to 145&# 194;°F (63ðC).
  5. 5
    Shape the meat mixture into thin, uniform rounds or strips. You can use a jerky press or shape them by hand.
  6. 6
    Arrange the meat rounds on mesh sheets or dehydrator trays, ensuring they do not overlap.
  7. 7
    Dehydrate at 145ðF for 6 to 10 hours, or until the jerky is hard and dry.
  8. 8
    Halfway through the drying process, flip the meat rounds to ensure uniform drying.
  9. 9
    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.

Keywords: beef, jerky, dehydrated, snack, onion, soy, garlic, marinated, protein, lean, camping, homemade, preservation, dried, ground
Read it online: https://www.chefs-mate.com/recipe/no-bake-beef-soup-6/