Homemade Ground Beef Jerky Recipe

Ground meat jerky is one of the most delicious recipes you should try at least once. It can be a great alternative to whole muscle jerky. Many people prefer it instead of the traditional recipe as ground meat jerky is easier to chew and easier to make. Its texture is a great one, too, as the meat is soft and you can easily work with it. There are two ways of preparing ground meat jerky. Firstly, you can do it with a jerky gun, and the second method is to use common kitchen utensils.

Preparing Jerky With a Jerky Gun

The jerky gun will help you obtain delicious and properly scored strips of beef jerky. Take a closer look at the steps below and see how easy is to prepare your favorite dish with a jerky gun.

Ingredients: 3 pounds ground beef, 4 teaspoons salt, 2 ½ teaspoons black pepper, 4 teaspoons garlic powder, 4 teaspoons onion powder
  1. Choose a lean package of ground beef. It’s important to know that you should not use fat meat. So, make sure you don’t use any beef that has more than 10% fat.
  2. Put it into a mixing bowl, sprinkle everything on top, and refrigerate overnight.
  3. For dehydration, take the dehydrator on to about 145˚ -155˚.
  4. Pack the ground beef into a jerky gun and make sure there are no air pockets within the meat when packing the tube.
  5. After you make sure there are no air bubbles, just pull the trigger and shoot strips of jerky on baking sheets.
  6. Make them as long as you prefer and keep a handy knife by your side to cut the meat away from the nozzle for another jerky strip.
  7. Repeat with each tray of the dehydrator.
  8. Dry at 160˚ F for 3-8 hours, then check after 3 hours and dry further if necessary.
  9. Jerky will be done when it bends without breaking in half. More than this, it should feel soft to the touch, and not solid on the outside.
  10. Once it is ready, wipe any potential grease and let the jerky cool.
  11. Store the jerky in the refrigerator or freeze it for longer storage.

Preparing Jerky Without a Jerky Gun

If you want to prepare ground jerky, but you don’t own a jerky gun, you can count on the second method of preparing this recipe. In this case, there’s no need for a special gun as you can use other practical kitchen utensils. It’s important to know that ingredients remain the same, namely: 3 pounds ground beef, 4 teaspoons salt, 2 ½ teaspoons black pepper, 4 teaspoons garlic powder, and 4 teaspoons onion powder. Follow the below steps:

  1. Choose a lean ground beef and don’t use any meat that contains more than 10% fat.
  2. Put it into a mixing bowl, sprinkle everything on top, and refrigerate overnight.
  3. In order to dehydrate it, make sure the dehydrator is on to about 145˚ -155˚.
  4. After taking the beef out of the refrigerator, put it on a cookie sheet. Then, use a rolling pin and straighten the beef to about a ¼ inch thick.
  5. Cut the jerky into strips with a knife about an inch wide. Make sure the strips are properly cut so that they can break apart easily after drying.
  6. If you dry the strips into the oven, preheat it to 300°F. Put the meat inside and bake for about 10 minutes with the door closed to an internal temperature of 160°F. Then, increase the temperature to 170°F, to the lowest setting, and bake for other 2 hours with the door partially open.
  7. Flip the jerky after 2 hours, dry it with a paper towel and continue the drying process for more 2 hours, until the jerky is ready.
  8. The meat is ready when it’s able to bend without breaking in half. It should be soft to the touch and not solid on the outside.

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