Instructions: In a bowl, combine onion soup mix and water. Let sit for 10 minutes. Add the remaining ingredients, including the beef, and combine we. . . Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours.

Put through a jerky press, OR shape the meat into 1-to 2 inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, un-inked paper towel. Each pound of ground beef makes about 4 oz. jerky.

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