Easy Ground Beef Jerky Recipe: Make It at Home

Ever wondered if you could make protein-rich beef jerky without a fancy dehydrator? You’re in for a treat! This ground beef jerky recipe is a game-changer for snack lovers and health enthusiasts alike.

Making homemade beef jerky from ground beef is easier than you might think. With lean ground beef (97/3), you can make a batch in about 3 hours. You can use a smoker, dehydrator, or oven, and the process is simple. It yields delicious results.

This recipe doesn’t need curing salts. So, it’s best to store your jerky in the fridge and enjoy it within a week. Each serving has 25g of protein. It’s an excellent choice for a post-workout snack or a quick energy boost during busy days.

Key Takeaways

• Use lean ground beef (97/3) for best results
• Smoking time is approximately 3 hours
• Oven and dehydrator methods are available
• Store in the fridge and consume within 1 week
• Each serving contains 25g of protein
• Customizable to fit dietary needs
• Perfect for both kids and adults

Introduction to Ground Beef Jerky

Ground beef jerky is a new take on the classic snack. It’s softer and easier to chew than traditional jerky. Made with lean ground beef, it has just the right balance of fat and protein.

Making ground beef jerky at home is easy. It doesn’t need a long marinating time. Just use a little liquid, about 1-2 ounces per pound of meat, to infuse flavor. This makes a tasty, protein-rich snack.

Here are some important tips for making ground beef jerky:

• Use latex gloves when handling meat and spices
• Add curing salt for safety and preservation
• Dry at 160°F for 3-8 hours in a dehydrator
• Aim for an internal temperature of 160°F in beef strips

You can also use lean meats like venison, elk, pork, or turkey for jerky. Just keep the meat lean for the best texture. Making your own ground beef jerky lets you choose the ingredients, flavors, and how much sodium. It’s a healthier choice than store-bought options.

Benefits of Making Homemade Beef Jerky

Making your own beef jerky is great for snack lovers. It’s a snack full of protein that you can make just how you like it. Let’s look at why making your own jerky is a good idea.

Cost-effective snack option

Homemade beef jerky can save you money. With just 2 lbs of sirloin, you can make two batches. This means you get about 12 servings of a quality snack without spending a lot.

Control over ingredients and flavors

When you make beef jerky at home, you’re in charge of what goes into it. Choose grass-fed beef for the best nutrition. You can also play with flavors by changing the marinade. Try using 1/2 cup of coconut aminos or tamari, 2 tablespoons of raw apple cider vinegar, and spices like onion powder and ground pepper to make it just right.

Customizable to dietary needs

Homemade beef jerky is great for different diets. You can lower the salt, skip the preservatives, and pick lean cuts like sirloin. Each 1-ounce serving has only 45 calories, making it a healthy choice. If you’re looking for other options, you can use ground venison, lamb, or buffalo to make jerky that fits your diet.

Essential Equipment for Ground Beef Jerky Making

Making delicious ground beef jerky at home is easy with the right tools. The right equipment makes the process smooth and fun. It ensures you get great results every time.

A jerky gun is key for making uniform strips of ground beef. The LEM Jerky Cannon is a favorite, with single and double nozzles for different jerky types. It makes creating perfect snack sticks easy.

A dehydrator is crucial for drying your jerky. The Excalibur 3926TB Food Dehydrator is a top choice, with 9 trays and 15 square feet of drying space. It can dry 4-6 pounds of jerky at once, ideal for making a lot at once.

If you don’t have a dehydrator, you can use a standard oven. Just set it to 145°F and keep the door a bit open for air. It usually takes 8-10 hours to dry the jerky.

A meat thermometer is vital for safety. Jerky needs to hit 160°F inside to avoid foodborne illnesses. Also, adding Prague Powder #1 (curing salt) to your seasoning blend stops harmful germs from growing during cooking.

With these tools, making tasty ground beef jerky at home is easy. Don’t forget to store your jerky right. A vacuum sealer like the FoodSaver V2244 keeps your jerky fresh for up to five times longer than usual.

Selecting the Right Ground Beef for Jerky

Choosing the right meat is key to making delicious beef jerky. Lean ground beef is the top pick for homemade jerky. The ideal fat content should be 10% or less, with 93-96% lean beef giving the best results.

Lean Beef Options

For top-quality jerky, opt for cuts like sirloin, top round roast, eye of round, or bottom round steak. These cuts are naturally lean and have the perfect texture for jerky. Avoid brisket and tenderloin, as their fat content isn’t suited for drying.

Fat Content Matters

Low fat content is crucial in jerky making. Fat doesn’t dry well and can spoil quickly, affecting your jerky’s shelf life. Stick to ground beef with 10% fat or less to ensure your jerky lasts longer and tastes better.

Alternative Meats

If you want to mix things up, try using wild game like venison. It’s naturally lean and adds a unique flavor to your jerky. You can also use lean pork or turkey as alternatives to beef. Just remember, whatever meat you choose, it needs to be lean for the best beef jerky nutrition.

Remember, the right meat choice impacts your jerky’s texture, flavor, and nutritional value. A serving of beef jerky made from lean ground beef typically contains about 150 calories, 5g of fat, and a whopping 20g of protein, making it a nutritious snack option.

Ground Beef Jerky Recipe: Ingredients Overview

To make delicious beef jerky, start with the right ingredients. Use lean ground beef (93% lean, 7% fat) as the base. This lean cut helps avoid grease and ensures a great texture.

The seasoning blend includes soy sauce, Worcestershire sauce, and various spices. You’ll also find black pepper, lemon pepper, curry powder, ginger, garlic, onion, and coriander. Some recipes add brown sugar for sweetness and ketchup for depth.

Liquid smoke gives the jerky a smoky flavor. Curing salt is optional but helps keep the jerky fresh longer. Homemade jerky can last up to three months if stored right.

You can adjust your jerky seasoning to your liking. Some like to add crushed red pepper or habanero flakes for spice. Others prefer a bit of honey for sweetness. Making your own jerky lets you create a snack that’s just right for you. For more cooking ideas, check out chicken gravy recipes too.

Preparing the Beef Jerky Marinade

Making the perfect beef jerky marinade is crucial for delicious homemade jerky. A well-balanced seasoning blend makes the meat tender and flavorful. Let’s look at what goes into a tasty marinade.

Dry Ingredients: Spices and Seasonings

The base of a great beef jerky marinade is its dry ingredients. A popular mix includes:

• 5 teaspoons garlic powder
• 4 teaspoons sea salt
• 4 teaspoons fresh ground pepper
• Optional: 1 teaspoon cayenne pepper for heat

Wet Ingredients: Sauces and Liquids

Wet ingredients add depth and help the flavors soak into the meat. Common wet additions are:

• 2 teaspoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 tablespoon lemon juice

Optional Ingredients for Flavor Variation

Add these optional ingredients to your jerky mix for more flavor:

• Brown sugar for sweetness
• Soy sauce or teriyaki sauce for umami
• Mustard for tanginess
• Fish sauce for depth

Combine these ingredients with 3 pounds of ground beef or venison. This recipe makes about 32 strips of jerky, great for snacking. Remember, homemade jerky without preservatives should be eaten within 7 days at room temperature. Or, it can last longer if refrigerated.

Mixing and Seasoning the Ground Beef

Creating the perfect ground beef jerky recipe begins with mixing and seasoning the meat. This step is key for even flavor distribution in your jerky. Let’s explore how to prepare your jerky seasoning blend and mix it with the ground beef.

• 2 tbsp seasoning salt
• 2 tsp Worcestershire sauce
• 1 tsp liquid smoke
• ¼ cup + 2 tbsp brown sugar
• 3 tbsp soy sauce
• 2 tbsp lemon juice

In a large bowl, mix 1.5 lbs of 93% lean ground beef with these ingredients. Make sure to mix well by hand so the seasoning spreads evenly. Choosing lean meat is best for jerky because it has less fat, which can go bad fast.

For the best flavor, cover the bowl and keep it in the fridge for 4-24 hours. This lets the flavors blend and the meat to bind together. While waiting, you might enjoy making a refreshing coleslaw to go with your jerky.

This recipe is flexible. Feel free to try different spices and seasonings to make your jerky unique. The goal is to keep the seasoning balanced with salt, sweet, and savory flavors.

Forming Jerky Strips: Techniques and Tips

Creating perfect homemade beef jerky begins with making uniform strips. Let’s look at some great ways to shape your jerky. This ensures even drying and great flavor.

Using a Jerky Gun

A jerky gun is a must-have for beef jerky lovers. It cuts down your making time by half, making you 50% more efficient. First, fill the gun with your seasoned meat, making sure there are no air pockets. Then, shoot out 4-5 inch strips onto trays or sheets for even drying.

Manual Shaping Methods

If you don’t have a jerky gun, here are some manual ways to shape:

• Sheet Method: Spread meat on a baking sheet, cover with parchment paper, and roll to 1/4 inch thickness. Cut into 4-5 inch long, 1-inch wide strips.
• Freezing and Slicing: Partially freeze meat, then slice into 1/4 inch thick strips using a sharp knife or electric meat slicer.
• Hand-Forming: With wet hands, shape meat into strips or sticks directly on dehydrator trays.
• Rolling Pin Method: Place meat between wax paper sheets and roll to desired thickness before cutting.

Achieving Consistent Thickness

It’s key to have uniform thickness for even drying. Try to keep all strips between 1/8 to 1/4 inch thick. This way, your homemade beef jerky dries out right, so no piece is too dry or undercooked.

Dehydrating Methods for Ground Beef Jerky

Making dehydrated beef jerky at home is rewarding. There are several ways to dry your ground beef mixture. Each method has its own steps for making this tasty snack.

The food dehydrator is a top choice for drying ground beef jerky. Set the temperature to 160°F and spread your meat strips on the trays. It usually takes 4 to 6 hours. But, check your jerky after 4 hours to see if it’s dry enough.

Oven drying is another good way to make jerky. First, preheat your oven to 275°F for 10 minutes to keep it safe. Then, lower the temperature to the lowest setting (about 170°F) and slightly open the door. This lets moisture out while keeping the temperature steady.

For a smoky flavor, use a smoker at 160-170°F. This method takes 2.5 to 3 hours. It gives your jerky a delicious smoky taste.

It doesn’t matter the method, make sure your jerky gets to 160°F to 165°F for safety. After drying, keep your homemade jerky in airtight containers. It can last up to 2 weeks at room temperature or 3 months in the fridge.

Using a Dehydrator for Ground Beef Jerky

Making dehydrated beef jerky at home is rewarding. A food dehydrator is great for making tasty, homemade jerky. Let’s look at the steps and instructions for drying ground beef jerky in a dehydrator.

Temperature Settings and Timing

For the best results, set your dehydrator to 160°F. This temperature keeps the food safe and makes the jerky perfect. Drying usually takes 3½ to 5 hours, depending on your dehydrator and the jerky’s thickness.

Arranging Jerky on Dehydrator Trays

When putting your beef strips on the trays, make sure they don’t touch. This lets air flow well and dries evenly. If you use a jerky gun, you can make uniform strips easily.

Rotating Trays for Even Drying

To dry jerky evenly, turn the trays now and then. This helps with temperature differences in the dehydrator. Your jerky is done when it bends without breaking and hits an internal temperature of 160°F.

Follow these steps to make delicious, safe ground beef jerky in your dehydrator. Always store your homemade jerky in an airtight container in the fridge. Enjoy it within a week for the best taste and texture.

Oven Method for Making Ground Beef Jerky

Making beef jerky at home is easy and saves money. It’s a great way to get a protein-rich snack. You can control the temperature and drying time in the oven for perfect results.

First, heat your oven to 300°F. Put your seasoned ground beef strips on a baking sheet with parchment paper. Cook the jerky for 10 minutes with the oven door closed. This step kills harmful bacteria.

Then, lower the oven temperature to about 170°F. Keep the oven door a bit open to let moisture out. This is key for drying the jerky right.

Let the jerky dry for about 3-4 hours. Check it often to avoid drying it too much. It’s done when it’s dry and doesn’t break when bent.

• Prep time: 30 minutes
• Cook time: 4 hours
• Total time: 4 hours 30 minutes
• Servings: 5

Ground beef can lose a lot of weight when drying. Keep your jerky in an airtight container in the fridge for up to two weeks. Enjoy your tasty homemade beef jerky!

Smoking Ground Beef Jerky: Flavors and Techniques

Smoking ground beef jerky adds a delicious smoky flavor. It makes the jerky burst with taste. You need to pay close attention to the drying process to get the right texture and flavor.

Choosing Wood Chips for Smoking

The wood chips you pick affect the jerky’s flavor. Hickory or oak gives a strong taste. For a lighter flavor, try apple or maple wood chips. Many people use packs with different woods to try new tastes.

Temperature Control in Smokers

Keeping the smoker at the right temperature is key. Heat it up to 160-170°F. This temperature helps dry the jerky and adds a smoky flavor. Keep the temperature steady for the best flavor.

Smoke Time and Intensity

Smoke the jerky for about 2.5-3 hours. It’s done when it hits 165°F and bends slightly. The time can change based on the jerky’s thickness and how smoky you like it.

Use lean ground beef with a 97/3 meat to fat ratio for the best results. This ratio helps the jerky dry well and keeps it tasty. Let the jerky cool completely before storing it. Homemade smoked jerky stays fresh in the fridge for about a week.

Follow these steps to make delicious smoky beef jerky. Try different wood chips and seasonings to find your favorite flavor.

Determining Jerky Doneness and Texture

Getting the right texture is essential for perfect beef jerky. For ground beef, look for a dry, leathery look with a deep red color. It should be smaller in size and feel dry. A bend test is a good way to check – it should bend but not break easily.

It’s important to follow the right drying steps for safety. The inside must hit 165°F to kill harmful germs. Use a food thermometer to make sure. Ground beef jerky dries faster, usually in 4-5 hours for 1/4 inch thick pieces.

The final texture should be softer than usual, making it easy to chew. Don’t dry it too much, or it will be too hard. Let the jerky cool down completely before checking its texture. If it bends well and feels dry, it’s ready to eat!