Start off by thawing your ground beef, if it's frozen.  Once thawed, add in the sea salt and any other flavorings you desire.

The seasoning for beef jerky is a "by-taste" kind of recipe so it's best just to try your favorite spices, You can change it up with each batch you make to create your family's favorite or divide your beef and try a few different flavors at a time. We aren't big on spices so I only added minced onion and garlic powder to this batch.

Mix all the spices well with the beef. Place in a container and let it sit in the fridge overnight so that the beef soaks up all the flavors.

Remove the mixture from the fridge and place it on a flat tray in the oven. Heat the meat to 160 degrees. Remove it from the oven and let the meat mixture cool.

For this next step, you can use a jerky gun if you have one. I didn't, so I used a plastic freezer bag and cut a hole in one corner so that I could "pipe" the meat mixture out. Place the meat in the jerky gun or bag.

Place pieces of parchment paper on top of your dehydrator trays. Using the bag, create your jerky strips or rounds. Don't make them too large or they may not dry correctly.

Place your dehydrator on 150 degrees and dehydrate for 8 hours. (You can also make these in the oven but they will need to be watched carefully since they will cook faster.) They will be more tender if made in a dehydrator.

Once the 8 hours are up, remove the jerky and store it in the fridge. This jerky will need to be eaten faster than jerky from the store because it has no nitrates as a preservative. If you want to save it for longer, you can always freeze it.