break up the ground beef in a mixing bowl

sprinkle everything on top and mix thoroughly

refrigerate overnight

when ready to dehydrate turn the dehydrator on to about 145˚-155˚ full fan

open the jerky gun, load it with meat, packing it down so it doesn't have too many air bubbles

once filled and ready to go pull the trigger and squeeze out a line of meat

2-3 squeezes will make a line about 3-4 inches long which seemed about right for us, your gun may be different and so then will your results

make them as long as you prefer, I made mine on the shorter side to make packing in lunches easy

repeat with each tray of the dehydrator, in mine I used 7 of the available 8 trays

I also put the meat directly on "clean a screen" tray liners not on the actual trays OR the fruit leather trays

place the trays in the dehydrator and leave them alone for an hour or two then take the bottom tray and move it to the top and viceversa

continue drying for another 3 hours or so, checking for doneness every hour or so

to test I picked them up to see how flexible they were, after an hour or two I tried one to see if it was done it was not dried at that point but it was cooked through

after 4 1/2 hours of total cooking time the jerky was done

yours in your dehydrator may require more or less time so do plan to make this when you have the time to be flexible

once the jerky is done wipe off any grease and let them cool depending on how lean your burger is you may need to wipe them off one more time

store in the refrigerator consume within a week

or freeze them for longer storage