It turned out perfect! This one is a keeper for us. Very simple to do.
Teriyaki Beef Jerky Strips:
1 Lb Lean ground beef
1 Lb ground pork
3/4 Cup of Teriaki sauce
1 in freshly grated ginger
Dash of white pepper
Wax Paper*
Warm up the sauce, and simmer it 10 minutes with the ginger. Let it come to room temp. Strain out the ginger.
Add the ground meats to a mixing bowl. Mix it for 10 minutes to break down the fat even more. Add the sauce and spices. Mix thoroughly.
Place the meat into an airtight ziploc bag. Let it marinate refrigerated overnight.
When it's ready form it into a ball, and cut it in half.
Place a sheet of waxed paper onto a cutting board. Place the meat mixture in the middle. Top that with another sheet of waxed paper.
Roll it out into a rectangle. 1/4 inch thick. Take a pizza cutter and cut long strips, then cut it again in the middle. Lift the waxed paper and invert it onto the dehydrator sheets. Pull off the paper. Mesh of flat sheets will work. The strips won't separate until they are almost dry. I had to use scissors towards the end of the drying period. By that time it's time to blot them with a paper towel.
Dehydrate them @155 for several hours. We went 9 with an internal meat temp of 151. Most recommend a 145 degree temp. They came out dry not brittle, leathery. Very tasty!
Reminded me of the bags of jerky strips Costco sold. Looks and tastes just like it to.
Enjoy!
Munky.