ground beef jerky

Although definitely cheaper than store bought, making your own homemade beef jerky can still be costly. It all depends on the type and cut of meat used. That’s why this ground beef jerky is so popular with my readers. It provides a large quantity of beef jerky, while remaining affordable.

Ground Beef Jerky 

beef (use 97% lean/7% fat)

garlic powder

onion powder

sea salt (we prefer 4 teaspoons)

black pepper

beef broth

Wright’s Hickory Liquid Smoke

molasses

Place the ground beef, garlic powder, onion powder,...

Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.

Stir together the beef broth, Wright's Hickory Liquid...

Stir together the beef broth, Wright's Hickory Liquid Smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.

Cover and marinate for at least 3 hours...

Cover and marinate for at least 3 hours in the refrigerator.

Form the meat into strips, about 1/8-1/4” thick,...

Form the meat into strips, about 1/8-1/4” thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.

Dehydrate in a dehydrator at 145 degrees (F)...

Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.

Place the jerky strips on paper towels to...

Place the jerky strips on paper towels to cool and to absorb any excess fat (if there is any).

Consume within 12 hours at room temperature, or...

Consume within 12 hours at room temperature, or store in the refrigerator in an airtight container for up to 7 days. For long-term storage, freeze in an airtight container and consume within 3-4 months.

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

Ground Beef Jerky

beef (97/3)

Tablespoons light brown sugar

soy sauce

Worcestershire sauce

salt

coriander

red pepper flakes (optional)

Preheat the smoker.

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

Make the ground beef mixture.

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.

Form the jerky sticks.

Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn&#039;t overlapping or touching other pieces. If you don&#039;t have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife 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 paper and gently separate the jerky strips on the rack.

Dehydrate the ground beef jerky.

Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.

Cool, store, and enjoy!

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

This original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these meaty protein snacks.

Jerkyholic's Original Ground Beef Jerky

lb beef (10% fat

tbsp worcestershire sauce

tsp black pepper

lemon pepper

tsp curry powder (red)

ginger powder

tsp liquid smoke (optional)

tsp curing salt (optional)

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 &amp; 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 1/4" 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 1/2 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

Top 3 ground beef jerky recipes from across the web

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Ground Beef Jerky

Ground Beef Jerky

Jerkyholic's Original Ground Beef J...

Top 3 ground beef jerky recipes from across the web

The most viewed ground beef jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Beef Jerky

Ground Beef Jerky

Jerkyholic's Original Ground Beef J...

The most viewed ground beef jerky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine