In a large mixing bowl, combine the jerky seasoning, jerky cure, and 2½ cups of water. Add the lean ground beef and mix thoroughly with your hands or a sturdy spoon until the cure and seasoning are evenly distributed throughout the meat.

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour and up to 4 hours — this allows the cure to penetrate the meat fully. Follow your specific cure manufacturer's directions if they differ.

Lay a sheet of wax paper on the forming tray. Spread approximately ¾ pound (340g) of the seasoned ground beef onto the wax paper. Place a second sheet of wax paper on top and press or roll the meat flat to an even 1/8-inch (3mm) thickness, filling the tray. Remove the top sheet of wax paper and neaten the edges with a butter knife. Lightly spray a dehydrator rack with cooking oil, place it face-down over the meat, and flip the whole assembly over. Peel off the remaining wax paper.

Apply additional spices or seasonings as desired. Popular flavours include pepper, red chile flakes, green chile, jalapeno powder, and powdered chile.

Set the dehydrator to 160°F / 71°C and dehydrate for 7 to 10 hours, or until the jerky reaches your desired dryness. A properly dried strip should crack slightly when bent but not snap cleanly in half — if it bends without cracking, it needs more time; if it snaps like a cracker, it has over-dried.

Cut the finished jerky into strips with kitchen shears, following the grid lines left by the dehydrator racks. Allow strips to cool completely before storing in airtight containers or zip-lock bags. Store at room temperature for 1–2 weeks, refrigerate for up to 1 month, or vacuum seal and freeze for up to 6 months.