Homemade Beef Jerky From Ground Beef

posted March 03, 2021

Ground Beef Jerky Recipe

This footing beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture. Archetype ingredients come together for the perfect jerky when you lot have a hankering for some BBQ on the get.

Ground Beefiness Jerky

This beef jerky is the perfect basis beef jerky. It has the nearly astonishing, soft texture, making information technology a perfect alternative if you like your jerky a chip softer than the classic whole muscle jerky. This jerky has a archetype, "original" hasty flavor with a hint of sugariness, a hint of spice, and great savory season.

While this recipe is written for extremely lean basis beef, it works great with other ground meats like venison, elk, pork, and turkey. Just make sure the footing meat your using is lean. If the meat is too fatty, information technology will likely crumble apart instead of binding together.

Dehydrating Basis Beef Hasty

This ground beef jerky recipe is written for dehydrating in a smoker for approximately 3 hours until the jerky is dry and bends without breaking.

This hasty also works in a dehydrator or oven, if you lot don't accept a smoker. If making in a dehydrator – make certain to follow the manufacturer's instructions as each dehydrator is a bit different. You may want to add ane teaspoon of liquid fume if y'all cook in a dehydrator.

You tin too dehydrate this jerky in an oven. To make in an oven – follow the instructions every bit written, but leave the door of your oven open slightly to allow whatever wet to escape. This is important and crucial for the hasty to dry out properly.

How to Brand Ground Beef Jerky

This footing beef jerky recipe is fairly piece of cake, but you will find information technology varies slightly from the traditional mode of making most beefiness hasty. Whorl below to view the printable recipe carte du jour for full ingredient amounts and more detailed instructions.

1. Season the jerky. Unlike other jerky recipes that require you to marinate the sliced beef before dehydrating, this recipe has you lot combine all the flavour in with the beefiness hasty. Combine everything in a mixing bowl and apply your easily to evenly distribute all ingredients.
2. Form the jerky into sticks. Here'due south where the fun function comes in! In one case you have your beef seasoned, you gotta form that meat into a nice stick so it'll agree its shape while cooking. I recommend using a hasty cannon for this step to make nice round or stick-shaped jerky. You can also do this by paw, but it will take a bit more patience and time.
3. Melt the ground beefiness jerky. With your favorite smoker preheated to 160-170 degrees F, place the formed sticks on hasty racks and smoke for effectually ii.five-3 hours or until the jerky reaches 165 degrees F and the jerky bends without breaking.
4. Absurd and enjoy. Make sure to allow the jerky to cool fully while nonetheless on the hasty racks before eating.

Of import Note: This recipe does not use any curing salts. Information technology needs to be stored in the refrigerator and consumed within i week.

How Long to Dehydrate Ground Beef Jerky

This basis beef hasty is dehydrated in a smoker, and the full time to fully melt and dry out the meat will have approximately 2.five-3 hours. I recommend you plan for additional fourth dimension in example your smoker'due south temps are not consistent or if your jerky requires more time to fully dehydrate.

Fourth dimension may vary slightly from smoker to smoker, so brand certain to become off last temp (goal of 165 degrees F for footing meat), texture (the meat should bend without breaking or falling apart), and the hasty should exist a rich crimson in colour.

More Hasty Recipes

Looking for that perfect BBQ snack to take with you anywhere? Hasty to the rescue! Hey Grill Hey LOVES jerky, and we have these awesome recipes to prove it. Check them out today!

• Teriyaki Beef Jerky
• Brindled Beef Jerky
• Dr. Pepper Jalapeno Beef Jerky

Ground Beef Hasty Recipe

Basis Beef Jerky

This basis beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture.

Prep Fourth dimension : 45 mins

Cook Time : 3 hrs

Total Time : iii hrs 45 mins

Servings : 8 people

Calories : 180 kcal

• ▢ 2 pounds lean ground beef (97/3)
• ▢ 2 Tablespoons light brown carbohydrate
• ▢ two Tablespoons soy sauce
• ▢ two Tablespoons Worcestershire sauce
• ▢ two teaspoons kosher table salt
• ▢ two teaspoons footing black pepper
• ▢ two teaspoons garlic powder
• ▢ ii teaspoons onion pulverisation
• ▢ one teaspoon ground coriander
• ▢ i teaspoon red pepper flakes (optional)

• Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Stiff woods like hickory or oak will give you lot a robust smoke flavor, balmy woods like apple or maple will be more than subtle.

• Make the ground beef mixture. Place the ground beef in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.

• Course the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Exist certain the jerky isn't overlapping or touching other pieces. If yous don't have a cannon, place the seasoned beef between two sheets of parchment paper. Scroll the meat to an even 1/8th inch thickness using a rolling pin. Cutting the flattened beef into strips using a precipitous pocketknife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment newspaper and gently dissever the jerky strips on the rack.

• Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, shut the lid, and fume for 2.v-3 hours total. The hasty will take shrunk in size, picked up a night cherry color, and bend without breaking when it is finished. If you have an instant read thermometer, you lot can check to make sure the strips take cooked higher up 165 degrees F.

• Cool, store, and enjoy! Allow your jerky strips to cool completely on the rack earlier transferring to a naught top bag. This jerky volition last for 2 weeks in the refrigerator.

Calories: 180 kcal | Carbohydrates: 6 m | Protein: 25 chiliad | Fat: 6 g | Saturated Fat: 3 grand | Trans Fat: 1 thousand | Cholesterol: 70 mg | Sodium: 955 mg | Potassium: 469 mg | Cobweb: ane g | Saccharide: 3 g | Vitamin A: 80 IU | Vitamin C: 1 mg | Calcium: 26 mg | Iron: three mg

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Source: https://heygrillhey.com/ground-beef-jerky/

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