Reprinted from The Blood Type Diet Website (www.dadamo.com) Ground Beef Jerky Contributed by: Deborah Hayes blog 05/30/2005 Added: Feb 15, 2008 at 05:54 AM Ingredients: 1 pound of ground beef sea salt fresh ground black peppercorns [omit for B Sec] cayenne pepper garlic powder Supplies/Utensils: oven two pizza pans with holes in the bottom aluminum foil thermometer rolling pin a spatula mixing bowl mixing spoon How to make it: If frozen, defrost the ground beef completely. (Defrosting it in the fridge is the safer method.) Sprinkle the salt, pepper, garlic and cayenne pepper over the block of meat as liberally as you like. Crumble and mix the ground beef well together with your spatula or mixing spoon. Set aside. Cover the bottom of your oven with foil. (Cover it well! The foil will hopefully catch the grease drippings and prevent a smoke filled kitchen. Of course, I had to learn this the hard way!) Preheat your oven to 250 degrees and spray or brush your pizza pans with olive oil or some other non-stick coating. Place the ground beef between two sheets of wax paper. Take your rolling pin and roll out the hamburger flat. Be careful not to let the hamburger squeeze out from under the wax paper. Using the spatula or some other cutting instrument, cut out short or long strips about one half inch wide. Place the strips on top of the vented pizza pan, making sure air can flow around the strips. Place the pizza pan in the oven and continue until all the ground beef is used up. Using a thermometer, check the oven temperature. If the oven temp is at least 160 degrees (it certainly should be), then lower the temp to 170 degrees. ( According to my info, 160 degrees will kill any unwanted bacteria. I chose 170 degrees to be on the safe side. ) Now, you can keep the oven shut or keep the oven propped open with a wooden spoon, pencil, etc. Air circulation is important, so if you decide to keep your oven mostly shut, then temporarily open the oven during the drying process a few times. During the very last hour of cooking time, leave the oven propped slightly open (3 to 4 inches at least) by sticking a wooden spoon or a pencil in the crook of the door on the side. When the meat has dried out on top, flip the meat over to allow the bottom to get crispy and dry. Cooking time varies depending on your thickness of meat, etc. My batch took five hours. Pat the meat completely dry and once it has completely cooled, place in a zip lock bag. I allowed mine to cool for a couple of hours before sticking the bag in the fridge. I have heard from different sources that some people simply keep it in a dry cool cabinet and some folks keep theirs in the fridge. I am choosing to keep mine in the fridge.