Nearly Wordless Jerky- plus words, The Recipe

 5.5lbs, 93/7 Hamburger

 Jerky Shooter

 155 degrees, 5 hours

Mid-way

 3lbs

Yum!

Edited to add some words- The Recipe (we didn't alter the spice amounts for the extra 1/2 lb of meat), courtesy of our friends The Jandels, who use it to make Venison Jerky:

5lb lean ground hamburger (at least 90/10- though we used 93/7 and there was no dripping grease)
1 1/2 tsp Morton's Tender Quick Salt
3 tbsp table salt
2 tsp black pepper
2 tsp garlic powder
1 tsp cayenne pepper (we used a 5-pepper spice)
1 1/2 tsp cardamom (we decided that was too much, and will reduce by half next time)
1 tsp marjoram
1 tbsp Accent seasoning
Optional: 1 cup Marinade (we used a locally made sauce, which is not even available here any more. You can sub Soy Sauce, Teryiaki Sauce, Worcestershire Sauce, or any other liquid)(and to be honest, we used 1 2/3 cup, but  the flavor was too strong, so we'll cut back next time.)

Blend the dry spices thoroughly. Mix into the ground meat thoroughly. Add the Marinade, mix thoroughly. Allow to sit in the fridge for at least an hour (overnight is fine too). Form strips directly on dehydrator trays that have been sprayed with Pam.

Optional: Brush strips with diluted Liquid Smoke (mixed 50/50 with water). We opted not to do this since we had added the marinade, which has a strong flavor of its own

 Cook at 155-160 degrees until proper consistency (I turned these about halfway through). Cool and store in vacuum packed bags. Freeze for long-term storage.