Homemade Ground Beef Jerky: Easy, Flavorful, and Quick Protein Snacks
Discover the secret to making rich, flavorful ground beef jerky right in your own kitchen! This recipe is not only incredibly easy and quick, but it also eliminates the need for lengthy marinating. Get ready to enjoy a batch of meaty, high-protein snacks that everyone in your family will absolutely love. Whether you’re a seasoned jerky maker or a beginner, this guide will walk you through creating delicious ground beef jerky with minimal effort.
Many aspiring jerky enthusiasts frequently ask about crafting jerky from ground meat. While traditional jerky often involves slicing whole muscle meat, ground beef jerky offers a unique alternative that’s simpler to prepare and can be incredibly satisfying. This method bypasses the time-consuming slicing and often lengthy marinating processes, making it ideal for those seeking a quicker, more convenient route to homemade jerky. We’re excited to share a fantastic, straightforward recipe that you can easily prepare anytime you crave these savory snacks.
One of the best aspects of this recipe is that most of the required ingredients are likely already staples in your pantry. You’ll find common spices, sauces, and, of course, ground beef. The only ingredient you might not typically have on hand, which is visible in the picture above, is curing salt. This is the pink salt (often called Prague Powder #1) typically measured in very small quantities, like the ¼ teaspoon shown. Curing salt plays a vital role in preventing the growth of harmful bacteria, particularly botulism, and helps preserve the meat’s color and flavor. It’s a common ingredient in many cured meat products.
However, if you prefer not to use curing salt, or simply don’t have it available, there’s a safe alternative. You can substitute it with ½ teaspoon of regular table salt. In this case, it is absolutely crucial to ensure that your jerky reaches an internal temperature of 160°F (71°C) during the drying process. This high temperature is essential to effectively eliminate any potential bacteria, ensuring your homemade jerky is safe to consume. Always prioritize food safety when preparing meat products.
When preparing ground beef jerky, maintaining a minimal amount of liquid ingredients is paramount. Unlike whole muscle jerky, which can tolerate more marinade, ground meat absorbs liquids differently, and excessive moisture can significantly prolong drying times and even lead to spoilage. For this recipe, I’ve carefully balanced the flavors by adding just a small amount of soy sauce and Worcestershire sauce. These ingredients contribute depth and umami without compromising the drying efficiency. As a general guideline for ground jerky recipes, aim for no more than 2 ounces of liquid ingredients per 1 pound of meat. To put this into perspective, 2 ounces of liquid is equivalent to ¼ cup. Adhering to this ratio ensures your jerky dries properly and achieves the desired texture.
For forming perfect jerky strips, I highly recommend using a quality jerky gun, such as my fantastic LEM Jerky Cannon. This tool is a game-changer for ground beef jerky production. Its robust construction sets it apart from many flimsy kitchen gadgets available today. In an era where many products are made entirely of plastic and seem to break after only a few uses, the LEM Jerky Cannon stands out as a durable, long-lasting investment. I truly appreciate its solid build quality and how reliably it performs. It’s incredibly easy to use, allowing you to quickly and consistently shape your jerky strips. Furthermore, disassembling it for cleaning is a breeze, making the entire process, from preparation to cleanup, remarkably efficient and enjoyable.
To begin, combine all the flavorful ingredients with one pound of lean ground beef. For the best results and a chewier jerky, it’s crucial to select ground beef that is at least 90% lean. I personally used 96% lean, 4% fat ground beef for this particular batch, which yielded excellent results. The lower fat content is important because excess fat can cause the jerky to become rancid more quickly and makes it harder to dry thoroughly. Once all the ingredients are in the bowl, mix everything together thoroughly. You want to ensure the seasonings are evenly distributed throughout the meat for consistent flavor in every bite. After mixing, refrigerate the seasoned meat mixture for a minimum of 4 hours, or ideally up to 24 hours. This refrigeration period allows the flavors to meld beautifully and helps the meat bind together, resulting in a more cohesive and less crumbly jerky. Once chilled, remove the mixture from the fridge and carefully pack it into your jerky gun, taking care to eliminate any air pockets. Air pockets can lead to uneven drying and undesirable textures in your finished jerky.
With your jerky gun loaded, it’s time to form your strips. Simply shoot uniform strips of jerky directly onto your dehydrator trays. If you’re using a conventional oven for drying, you can extrude the strips onto baking sheets lined with parchment paper. Aim for strips that are about 4-5 inches long, as this size is manageable and dries efficiently. Consistency in size and thickness is key for even drying, which helps prevent some pieces from being over-dried while others remain under-dried. If you don’t have a jerky gun, you can also spread the mixture evenly on a baking sheet, cover it with wax paper, and use a rolling pin to achieve a ¼-inch thickness before slicing into strips manually. This method works well, though it requires a bit more effort to achieve uniform strips.
The drying process is where your ground beef transforms into delicious jerky. If you’re using a food dehydrator, set it to its highest temperature setting, typically around 160°F (71°C). Dehydrate the strips for approximately 3 ½ to 5 hours, or until the jerky has fully dried and reached an internal temperature of 160°F (71°C) for food safety. I used my reliable Excalibur Dehydrator, which dried this batch perfectly in just 3 ½ hours, thanks to its efficient airflow and consistent heat. When checking for doneness, the jerky should be firm, leathery, and able to bend without breaking. If it snaps cleanly, it might be over-dried, while overly soft or moist jerky needs more time.
If you’re using a conventional oven, the process is slightly different but equally effective. Start by heating the jerky strips for 10 minutes at a higher temperature, around 300°F (149°C), with the oven door closed. This initial burst of heat helps to bring the meat to a safe internal temperature quickly. After 10 minutes, reduce the oven temperature to its lowest setting, usually around 170°F (77°C), and crack the oven door open slightly. This allows moisture to escape, mimicking the dehydrator environment. Continue to “cook” the jerky in the oven until it has dried to your desired consistency. Remember to check frequently, as oven drying times can vary depending on your oven and the thickness of your jerky. The goal is to dry the meat, not to cook it in the traditional sense, so low heat and good air circulation are vital.
One of the most notable characteristics of ground beef jerky is its unique texture, which differs significantly from jerky made from whole muscle meat. Ground jerky tends to be much easier to chew and has a distinct, slightly more uniform texture that can be less stringy than its whole muscle counterpart. It often feels more tender and can even be a bit more brittle, depending on how lean the meat is and how long it’s dried. The only true way to discover if you prefer ground jerky is to make a batch yourself and experience it firsthand! It’s a fantastic alternative that offers a different, yet equally enjoyable, snacking experience. Give this recipe a try and let me know how it turns out. Enjoy your homemade, flavorful ground beef jerky!
For more in-depth directions and expert tips on how to effectively dry your beef jerky using various methods, be sure to click on the informative pictures below. Each link provides comprehensive guidance tailored to specific drying equipment.
- How to Make Beef Jerky in a Dehydrator
- How to Make Beef Jerky in the Oven
- How to Make Beef Jerky in a Smoker
Jerkyholic’s Original Ground Beef Jerky
Pin Recipe
Ingredients
Lean Beef
- 1 lb Lean ground beef (10% fat or less)
Marinade
- 2 tablespoon soy sauce
- 2 tablespoon worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon ground lemon pepper
- 1 teaspoon curry powder (red)
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon coriander
- 2 teaspoon liquid smoke (optional)
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- In a bowl, combine the 1lb of ground beef with the other ingredients
- Mix the ground beef and seasonings thoroughly
- If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5″ long strips onto a dehydrator tray or on a baking sheet
- If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼” thick
- Slice the pan of beef into jerky strips 4-5″ long and 1″ thick
- Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 ½ hours
- Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried
Pro Tips
- Ground jerky is going to have a different texture than whole muscle jerky, it will be more brittle.
- Using an oven and dehydrator are the best ways to make ground jerky
Nutrition
For even more detailed guidance on how to dry your ground beef jerky, be sure to visit my dedicated page: Ground Beef Jerky