
1 Zone / 16 Tray / 2.56m² Tray Area
view- 2 & 1/2 (1.1 kg) pounds lean ground beef
 - 1 tsp. Adobo seasoning
 - 2 tsp. salt
 - 1/2 tsp. garlic powder
 - 1/2 tsp. onion powder
 - 1 Tbsp. meat tenderizer
 - 1/2 tsp. cayenne pepper
 - 1/4 cup tomato sauce
 - 1 & 1/2 Tbsp. brown sugar
 - 1/4 cup Worcestershire sauce
 - 1/4 cup liquid smoke
 
- 2 & 1/2 (1.1 kg) pounds lean ground beef
 - 1 tsp. Adobo seasoning
 - 2 tsp. salt
 - 1/2 tsp. garlic powder
 - 1/2 tsp. onion powder
 - 1 Tbsp. meat tenderizer
 - 1/2 tsp. cayenne pepper
 - 1/4 cup tomato sauce
 - 1 & 1/2 Tbsp. brown sugar
 - 1/4 cup Worcestershire sauce
 - 1/4 cup liquid smoke
 
- Mix ground beef with dry ingredients until seasonings are well distributed.
 - Combine liquids and coat beef strips with sauce.
 - Press strips into jerky gun. Squeeze onto dehydrator trays and dry at 145-155°F (63-68°C) for 6-12 hours.
 



















