Beef Jerky

This is my first recipe with the veal we just bought (half cow!).  I modified from this version to reflect our spice preferences:

• 3 pounds grass-fed ground beef (I used ground veal)
• 2 teaspoons unrefined sea salt
• 1 + 1/4 teaspoon ancho chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• pinch of New Mexico red chili pepper

Spread portions of the meat onto parchment paper or the paper that comes with your dehydrator to about 1/8 thickness.  Score the meat with a butter knife into jerky like strips.  I was able to fill 4 trays of my 5 tray Excalibur dehydrator. Set the dehydrator to 155 degrees F and let it dry out for 12-18 hours flipping over half way through.  Store in cool dry container for up to 2 weeks or in fridge for longer.