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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.
I have had several questions lately about making beef jerky out of ground meat. There will soon be a page on here dedicated to making ground meat jerky (How to Make Ground Beef Jerky); but in the meantime I thought I would share a great, quick, and easy recipe that you can whip up anytime.
Most of the ingredients are ones that you will have hanging out in your pantry. The only ingredient that you might not have and can see in the picture above, is curing salt (It's the pink salt in the white ¼ tsp).
If you decide not to use curing salt, substitute with ½ teaspoon of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria.
When making ground beef jerky, liquid ingredients have to be kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the taste of this jerky, but most ground jerky recipes will have 2oz of liquid ingredients per 1lb of meat. (2oz of liquid ingredients = ¼ cup)
I used my super fantastic LEM Jerky Cannon to squeeze out and form my jerky strips for this recipe . I REALLY love this jerky gun. I feel like everything we buy now a days is made completely of plastic and lasts for about 3 uses before it breaks and finds its way to the trash.
Well, not this jerky gun. This baby is made to last and I love it for that. Super easy to use and comes apart easily too, making clean up a breeze.
Mix all the ingredients into one pound of lean ground beef, at least 90% lean. I used 96% lean 4% fat ground beef when making this jerky.
Mix well and refrigerate for 4-24 hours to help the meat bind together. Take out of the fridge and pack into the jerky gun making sure there are no air pockets.
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Dehydrate for about 3 ½ to 5 hours at your dehydrators highest setting until beef jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me only 3 ½ hours to dry this batch.
If using an oven, heat the strips for 10 minutes at 300°F with the oven door closed. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and "cook" until it has dried.
The ground jerky will be a lot easier to chew and has a totally different texture than whole muscle jerky. The only way to see whether you like ground jerky is to make a batch and eat it! Let me know how it turns out.. Enjoy!!!
For more in depth directions on how to dry your beef jerky, click on the pictures below.
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 more in depth directions on how to dry your ground beef jerky, visit my page Ground Beef Jerky
Amy says
How can you tell when it's dry? I can't check temp because the jerky just isn't thick enough for my thermometers. Should it be like bendy? Mine came out totally crunchy.
Will says
After 2 1/2 or 3 hours, pull a piece out of the dehydrator and allow to cool for 3-5 minutes (Very Important to allow to cool). Bend the jerky, it should bend without breaking in half or falling apart. The outside should be dry and the jerky a bendable.
Kate says
After long searches for ground beef jerky seasoning mixes and prices making me grumpy, I decided to DIY. After my first trial of your recipe with 2 lbs of very lean ground beef (96% fat free), I'm calling this a keeper. The curry and ginger threw me for a loop, but I mixed it exactly as specified by your recipe, and it's delicious! Thanks for sharing your recipe.
Will says
Glad you enjoyed it Kate! Hope you find some other recipes you like on the site as well. Experimenting is the most fun part!
Pat says
Delicious flavor, but the two times I tried it, the texture ends up being "mealy" and not a good experience.
I've made ground beef jerky twice before that and it came out with a good texture and chewy. Those previous recipes I used had zero wet ingredients, so I'm assuming it's an issue with using the wet ingredients.
Barbara says
Can more than one batch be mixed at a time? I want to do about 5 pounds and would like to do them all at once. I have 10 trays.
Will says
Definitely. You can multiply the ingredients and make 5lbs of one recipe, or you can make several different recipes and dehydrate at the same time. ex: make 2 pounds of original and 2lbs of Midwest ground jerky, then dehydrate them on different trays but at the same time. I make several different recipes in the same dehydrator at the same time. I would recommend labeling each recipe somehow. I put different colored toothpicks on the tray for each recipe. Place a blue toothpick on the original jerky trays and an orange on the midwest jerky tray to distinguish the two after it's finished drying.
Trish says
I gave it five stars but I didn’t exactly make it like the recipe. I didn’t have lemon pepper or the curry and used less of some of the spices. I believe my meat was 20% fat and trying to roll it out was a joke. I ended up just patting it out on the sheet for making fruit rollups. And since I have an older dehydrator that only goes up to 145° I dried it for six hours. It’s a little greasy but its yummy.
Jason says
Good solution to it been greasy is to finish it in oven at 250 for 10 minutes on a baking sheet . Then dab with paper towel
Jerry says
What is the easiest way to load a jerky gun. I always seem to make a mess and have some air gaps.
Will says
Loading it a little at a time. Don't start with the handle all the way back, but fill about 3" of the gun at a time. Then pull the lever back 3" more and fill again. I've had good results doing it this way.
Frank says
Roll the meat in to a few long round shape that fit in to the jerky gun easily with enough room for the air to escape. Pull handle all the way back and load from the nozzle end.
Neal says
Good day
I recently purchase the lem canon and I found the best way for me to load the ground beef was to not even use my hands. I grab the canon with one hand and just press the open bottom into the ground beef over and over. I continue to do this until I see it come to within a half in from the open top. (no air pockets) I wipe off the little bit of ground beef on the bottom and screw on the nozzle. works great for me. I hope this helps
Sarah Huitema says
What would happen if you left out, or cut the sugar? Looking for a very low sugar (or no sugar) beef jerky to make!
Will says
You can omit the sugar in this recipe as well.
Steve says
I did not see sugar in the recipe. Am I missing something?
Will says
There is no sugar, we were talking about a different recipe, but somehow came up on this comment section. Sorry for the confusion!
Danielle Regina Monds says
WAS FANTASTICE! Even made the same recipe for ground pork jerky. Also super, although I reduced the pepper by 1/4 teaspoon using only 3/4 tsp ground pepper. Perfect to our taste.
Question?? Can you mix the ground beef and pork together. All my meatballs/burgers/ meatloaf are 50/50. beef/pork.
Thanks for all your great recipes
Danielle
Will says
Yeah, you could definitely do a mixture like you do with a meatloaf. Let me know how you like the others!
donna deabay says
what would be the temp be for oven drying and for how long cooking time
Will says
Use your lowest setting on the oven and it should take about 4-6 hours. Check out my how to make jerky in an oven page for more information.
Tenrag says
Made a batch to the exact recipe. When trying to use meat gun there was liquid and the meat was not maintaining form. Tried jerky and snack stick with same result. Any ideas?
Jeremy Frutiger says
I am assuming red curry powder is the most common, I am visually impaired so I was just wondering if I have the right stuff, just the cheap kind you find in the dollar aisle of the grocery store. By the way this page is the best!
Will says
Yep, the common stuff you find at your local grocery store. Thanks so much Jeremy!
Sascha says
Hey, I made this three days ago. I used curing salt, used hot temperature (over 70 degree Celsius) also vacuum sealed everything. Now my bags are oily on the inside. Was my meat too fatty? Save to eat?
Keep up your good work. I know I need such a jerky gun! Hard to get in Austria tho...
Will says
The oil normally comes from fatty meat. I would recommend using no more than 10% fat when making ground jerky. The jerky should be safe to eat, it just won't last as long as a leaner meat jerky. The vacuum sealing will extend the life however.
Dana K McMurrin says
I have never made jerky. But I want to give this recipe a go. After it is dried. Can it be stored at room temperature? Should it be vacuumed sealed? What is the best option. Thank you!!
Will says
So you can store it in a dry and cool place at room temperature for up to a week or so. For longer storage, using vacuum seal is the best option. Check out my page on storing beef jerky for more information.
Sean says
I will try this recipe next time. I have a general ground beef jerky question. I used a nesco brand cure and seasoning packets. Mixed it in with 90/10 and extruded it out and dehydrated at 160 in a nesco for 4 hours. Leathery outside and soft inside like a slim Jim. Is this how it should be?
Will says
Yeah, that sounds like ground jerky. It will never be as tough like whole muscle jerky.
Kristen says
Can't seem to find red curry powder. What do you use and where do you find it?
Will says
It’s probably just labeled curry powder. McCormick carries it and can be found at most grocery stores.
Blain says
Here’s a tip if you don’t have a jerky gun, go to your local paint and hardware store and get a few paint stir sticks. Place wax paper down over the sticks put the meat mixture between the sticks put another wax paper over the meat and roll out. Depending on how thick you like your jerky you might want to double up on the sticks(4,2 for each side).
Mike says
Can you use minced garlic and onion instead of powder?
Will says
Definitely! Nothing better than fresh ingredients.
Von Sinkum says
With the above recipe using the 'Pink Salt' at 1/4 tsp, would you triple that if grinding a 3 pound London Broil for the recipe? I know that using curing salt can be a bit tricky. Thank you.
Will says
Yep! Just triple it and you will be good to go.
Jen says
Can I substitute ground turkey for ground beef using a dehydrator?
Will says
Sure can!
Jenn says
Will this keep on the counter or does it need refrigeration. And how long can it be stored?
Will says
It will last longer if refrigerated. If keeping out of the fridge, keep it in a cool dark place like a pantry. Check out my storing jerky page for more information.
Leroy Murnane says
I attempted this recipe using a Jerky gun, it did not bind together, it just crumpled, any idea what went wrong, I use a LEM dehydrator at 155
Will says
Did it not bind together when you extruded it from the jerky gun? Or was is crumbly after you were finished drying? If it was after drying, it more than likely was over dried. Make sure to take a piece out of the dehydrator or oven and allow it to cool for 5 minutes before testing whether it is finished or not. Don't test if it's finished while it's still warm. If you are going to make a lot of ground jerky, using corn syrup solids in your marinade will help the jerky bind together very well.
Christopher says
Hello - thank you for all the great guidance and recipes....one thing, you have been very clear about keeping liquid to 1oz=2T/pound of meat ....yet this reciipe starts with 2T Soy and 2T Worcheshire...and then in the Pro Tips suggests adding an add'l 1T of Soy...should this recipe start with 1T of each?
Will says
Thanks for pointing that out Christopher. I had updated this recipe a while ago, but apparently didn't change everything. I have found that 1/4 cup of liquid ingredients or even a tad above that works just fine with ground jerky. Make the recipe as it is stated in the card. I'll change the writing I forgot to when I updated the recipe.
Gloria says
I made ground beef jerky for the first time. I dried it for 4 hours. My husband thinks it is under dried due to its softer inside texture. It is dry/leathery on the outside. Is this because its homemade or is it under dried? Can it be put back into the dehydrator or oven?
Will says
It will be tender inside when making ground beef jerky. It’s going to have a totally different texture than whole muscle jerky.
Katie Youngs says
My husband loved these!
Elizabeth says
So delicious! Will make again!
Jenny says
I’ve always wanted to make beef jerky, this recipe is perfect to start me off!
James says
I use 8 tablespoons of soy sauce in my jerky and mix it with garlic powder and onion powder. I would agree that the jerky gun is amazing. Do you prefer the dehydrator or the oven? I think my best jerky has come from using a smoker.
Will says
I really like the dehydrator. I have made great jerky in my smoker and also like smoking for a couple hours and then finishing in a dehydrator.
Kelly says
You say most ground jerky has 2 table spoons of liquid per pound of meat but your recipe has 4 tablespoons for 1lb, why is that?
Will says
Sorry about that Kelly! I have changed it above. About 1/4 cup (4 tbsp) of liquid ingredients seems to work well with ground jerky and that is why the recipe calls for that amount. It will bind together when using a jerky gun or flattening out with a rolling pin and not be too mushy. I have been experimenting and developing jerky seasonings to sell and have found that 1.5 cups of liquid per 5lb of meat works best.
El sos says
Back in the 60s-70s my mom would make a cookie sheet of ground beef jerky in the oven and then cut strips out with the scissors my dad probably cut our hair with. Any way, it seems like your site is steering people in the right direction!
Keep going, and thanks!
Eric
Will says
Thanks Eric! A little jerky covered scissors never hurt anyone... Ha.
Tiffany says
I want to make ground jerky. My dehydrator only goes up to 158 can I put it in the oven before or after drying to get it to the right temp?
Will says
Yep, You can pre-heat the meat to make sure it's safe. Check out my Ground Jerky Page.
Brandan says
If using a smoker grill do you suggest the same temp and time?
Will says
It really depends on the smoker on how long it's going to take. When using a pellet grill smoker I have the jerky finish a lot faster than my Masterbuilt electric wood smoker. The pellet takes 3-4 hours whereas the Masterbuilt takes closer to 5-7. I do recommend staying in that 180-200 temp range when using a smoker. Also check out my page on smoking beef jerky.
Dennis V says
This is the first recipe I ever made from ground beef so I have nothing to compare it to, but I thought it was excellent. I was skeptical about some of the spices that were used, but it had great flavor so I don’t think I would change or adjust anything. I did not use the curing salt as jerky does not last long in my house. I may try Steve T's recipe to compare recipes.
Will says
Thanks for trying the recipe Dennis and leaving a review, I appreciate it! Glad you liked the jerky!
Dontai Tutt says
I’m about to try and make some for the first time. All my my stuff just came today.
Will says
Nice! Let me know how it turns out.
Terry S. says
You have a great following Will, there is too many to read, cause of the Covid pandemic and noticed the shelves were somewhat bare of Essentials, the what if scenario came to mind. I need to stock up the pantry/bombshelter/Corona return. I want/need to Dry store and preserve for many yrs. I'm concerned about spoilage and longevity? I have a dehydrator, a vacuum sealer, going to get Jerky gun, and I'm using SeaSalt or not? I'm also trying to keep it simple and cost worthy, do i need all of those curing products? We are talking about 50 lbs. or more of stored jerky. Thank you for any reply.......
Will says
If you are storing jerky for a long time, using curing salt will definitely help it be more shelf stable and is highly recommended. It's not that expensive, check out this curing salt on amazon. Using that curing salt and the vacuum sealer, the jerky should last up to a year if stored in a cool dark place.
Samantha says
I have a samsung oven with a dehydrate option, what do you suggest I do
Will says
I have never had an oven with a dehydrate option, but I would assume it will heat air and then blow it out of the oven keeping the air moving. I would hang the jerky from toothpicks (if using a roast) or place on cookie sheets (with tin foil underneath in case there is any dripping from the meat, which there will be). I'm interested to see how it works! Come back and let me know...
Adam Hysmith says
Just ordered mine, been making my jerky with eye of round, been reading up on this lean burger, n shooting it through a gun deal,can't wait
Will says
Nice!
Steve T says
I used your recipe as a base, but made some modifications. Not a fan of curry or coriander... I use zero liquid:
2.25 lbs Ground Beef (93/7) (Standard Walmart Pre-pack)
1 Tbsp Soy Sauce Powder (Amazon)
1 Tbsp Worcestershire Sauce Powder (Amazon)
1 Tbsp Hickory Smoke Powder (Amazon)
1 Tbsp Swerve* Brown (or Brown Sugar). *Erthyritol Sweetener
2 Tsp Kosher Salt
2 Tsp Ground Black Pepper
1 Tsp Ground Ginger
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Red Pepper Flakes
1 Tsp Meat Tenderizer
1/2 Tsp Prague Powder #1
I use a simple Presto no frills dehydrator (no settings), a LEM gun and dehydrate for 4-4.5 hours. To say it is good, well that is a serious understatement. After spending over $100 a month to make jerky for about half the county; I now deny I know anything about making beef jerky...
Will says
Haha, that will happen. You have to be carefully who you tell and who you give jerky too. You can always start charging for it.... Thanks for the updated recipe Steve!
Steve T says
I left a couple of things out that I thought needed a comment:
When you use powder versus liquid (soy sauce, smoke flavoring, worcestershire sauce) use half the amount of the liquid version (1:2) called for in the recipe. I originally got them to reduce the amount of liquid in my ground beef jerky and now use them in a lot of different recipes. Very handy to have around.
Why meat tenderizer? It seems to do two things in ground beef jerky - it binds together much better and it remains pliable after dehydration.
I mix all ingredients together in a large bowl (with a hand mixer), cover it completely with plastic wrap and then into the fridge for 24 hour to let the flavors marry. If you don’t use the mixer you will get spots of flavor and spots of bland in the finished product. Plus the mixer seems to loosen the muscle strands, making for a smoother and more consistent jerky.
Jeremy says
Awesome website and thank you for all your information.
What are your thoughts on liquid smoke? Add to the initial mix or brush on during the dehydration? Amount? Thank you
Will says
Thanks for checking out the site Jeremy! I like adding it to the marinade. The amount really depends on which one you buy. Some are diluted and require more, others are more pure and require less. It will say on the bottle.
Lance Petersen says
Will,
I just bought a SIGVAL jerky gun and plan on making a few batches this weekend in my PitBoss pellet smoker. I was wondering if you have a good recipe for teriyaki flavored jerky and if you have ever made your jerky in a pellet smoker and if so whats your choice of pellet species.
Will says
Sorry Lance, been moving the last week and might be a little too late. I do have a good teriyaki recipe, try my Teriyaki II recipe. I REALLY like this one! I have not used a pellet grill as of yet. Looking at getting one though. Let me know what pellets you go with and how they turned out.
Scott McLaughlin says
Thanks for this web site. This original recipe for ground beef was a huge hit in my house. I'll be making this in the future. But I'm wondering how the recipe would be adjusted for a whole muscle batch. I'm assuming more (say 1/2 cup to 1/3 cup) of soy and worcestershire sauce but would that dilute the dry ingredients shown in the recipe? What would you do to make this recipe for a whole muscle cut of beef? Thanks
Will says
1/2 cup on both soy and worcestershire , the dry ingredients should be fine as is. You can add just a tad more than what is called in the current recipe. Ground jerky tends to require more dry ingredients than whole muscle jerky, so shouldn't need more. Glad your family is liking the jerky!
Bob Gallucci says
I'm not new to making smoked muscle meat Jerky or smoked salmon using electric smokers, Weber BBQ, or in the oven. But I just got a Weston Jerky Gun that came with a sample packet of Jerky Spices and a packet of Cure. I've made my 1st. batch of ground beef jerky using the Weston spice & cure and it went very well and tasted pretty good. I had no problems.
I do a lot of cooking and I like to make my own spice mixes for everything I cook.
I don't like to buy pre-made store bought spice mixes because they cost way too much for what you get, and what you get is usually just a lot of salt and not much spice.
I read somewhere on your web site that you thought that the spice and cure for your DOS PEPPER JERKY RECIPE would be a choice for ground meat jerky using my new JERKY SHOOTER. Since DOS PEPPER is 1 of your top 3 favorite recipes I'd like to try it on my next batch. I have 3 questions to ask you first. I believe you said that ground meat does not require very much moisture, no more than 2TBS. per pound. I think DOS PEPPER said 1/2 cup of water which sounds like too much for ground meat. I'd rather not use any water at all so, what should I use to replace the water? and how much liquid should I use per pound of ground meat?
Also I used 96% lean beef on my 1st batch. It tasted really good but I thought it was too chewy so I thought I'd try mixing 1lb. of 93% ground beef and 1lb.of 93% lean ground turkey or pork to make it a little softer. What do you think?
Will says
Hey Bob! The water is in the recipe to help coat whole muscle jerky, just omit the water if you are making ground jerky. I have never tried mixing beef with turkey or pork. I mix my deer meet with pork, but have never made ground jerky out of it. Not sure why, it should turn out just fine! A lot of beef sticks (slim jims) are made of a mixture. I guess I'm going to have to give that a shot after this upcoming hunting season. Let me know how the beef/pork jerky turns out. I am not too sure about mixing beef and turkey, almost seems like there is something wrong with doing that. Haha. I'm not sure how that would taste. If you try it, let me know how it turns out. I'm really interested...
Dawn says
Can I use something other then curing salt? And what does curing salt do? This will be my first time making Ground Beef Jerky.
Will says
You don't have to use curing salt. You can just use regular salt and leave out the curing salt. Curing salt helps prevent and kill bacteria, making the jerky last longer. Let me know how your jerky turns out!
Steve T says
The purpose of curing salt is to prevent the growth of bacteria and fungus, specifically Clostridium Botulinum (botulism). Prague Powder #1 is 6.25% sodium nitrite and 93.75% sodium chloride. Normally I am not a big fan of chemicals in my food but botulism is a real risk and I’ll accept whatever risk there is in sodium nitrite vs dying... If you don’t use curing salt the jerky needs to be refrigerated!
John Christian says
Back in the 1960s my friend gave me some Moose Jerky to try, as this was about 55 years ago. If I am correct, this Jerky was dried to about a 1/4" sq. and maybe 8" in length. Either his Father, whom had a cabin on a small Fly In only lake or Brother who worked for Jonas Brothers Fur Co. had shot the Moose and brought it back from Alaska.
The best Jerky I have ever had and can not get any more as Moose meat can not be send via Mail
Will says
It's crazy we can remember how good something tasted such a long time ago. I bet it was delicious!
Tonya Creekmore says
hello, will this recipe work with ground deer meat?
Will says
Yep!
jack sparrow says
found this recipe very bland
Paige Gearhart says
How long should I cook ground beef jerky in the oven? I don't have a dehydrator or a jerky rack. Planning on using a baking sheet with parchment paper on it. Suggestions?
Will says
Check out my page on making jerky in an oven. I would start checking it at 3 hours to see if it is finished. If not, let it go another hour and check again.
Phil Parodayco says
I've been making jerky for years with both strips and ground meats and game. about two years ago during some bad winter weather I decided to use the convection oven at the club. I set the temp between 180 and 190 deg.f and it only takes 1 1/4 to 1 3/4 hours to finish the jerky and it's dry on top and bottom. The guys at the club love it.
Will says
I bet they do! I have not used a convection oven but have heard that they work great from several readers of the website. Making jerky, you are probably a popular guy at the club!
Andrea says
I have a dehydrator and am prepping to make a batch of jerky from ground venison. I see you recommend preheating the meat first. Is this also why the drying process seems shorter, compared to recipes I’ve seen that are 12 hours or so? Also, the seasoning I have right now is a jerky brine mix, but for ground meat do I need to add water to the mix or just add the dry stuff to the meat and go from there? Thanks for any help!
Will says
When you pre-heat the jerky does take less time to dry. I have never had to dry meat in the dehydrator for 12 hours though. My smoker takes a lot longer, but 12 hours is a long time to dry using a dehydrator. I would add a little bit of water to the dry ingredients when making ground jerky. It shouldn't be more than about 1/4 cup or less per 1lb of jerky.
Jeff dakota says
Hi Will. I'm also a "Jerkyholic", as well. I cleaned out my freezer the other day and came across a 2 lb vacuum sealed package of hot teriyaki raw ground venison and a 3 lb package of spicy hickory smoked (High Country dry mixed). I processed the deer from a hunt 4-5 years ago. The packages have been completely air tight and froze since. I thawed them out in the fridge a couple of days ago and shot strips of them through my Lem jerky cannon onto my dusty Excaliber dehydrater . The meat smells great. Very aromatic. Only thing is, the texture of the ground meat is kind of rubbery, almost like the "glue" is gone. Not dried out, by any means. It's not staying together like the fresher jerky I've made in the past has. I got it drying as of this typing at 155 degrees for 5-6 hours. Have you ever used pre mixed and seasoned ground meat ( or ever heard or had) good tasting jerky that has been frozen this " aged" ? I'll probably find out before I get a reply back, seeing that it'll be done in around three more beers, or two hours. Whichever comes first!
Awesome site. Thanks! Jd.
Will says
You are braver than I am Jeff, I don't know if I would use 5 year old meat. Ha. I have never used something that old and am not sure if it would change the texture. I am also not sure how those curing packets would hold up over that long of a period (what ingredients are in them and how fresh they are after 5 years). That's a question for the manufacturer, they might be able to tell you. I'm interested though, how did it taste?!?!
Jeff says
The hot hickory and hot teriyaki came out very tasty, as it was fresh (almost seems tastier) .The hickory smoke and the teriyaki are really pronounced. Like how week old chili gets with the flavors completely melned together.I had originally planned on giving it away to my "test guinea pig" buddies, buy after tasting them, I won't be sharing any now!
It appears that jerky seems to age like a fine wine! (lol).
Will says
Haha. That's good to know! It's hard giving it away sometimes....
Zac Frampton says
This is a great recipe, I have made a few dozen batches and it gets inhaled as soon as the grandkids show up.
I've modified the recipe slightly using some non-fat dry milk since I couldn't find any corn syrup solids locally, and I just used whatever curry we had in the cupboard. I have also made a few hot batches by sprinkling some red pepper flakes on it before I smoke it.
Oh, and I deleted the liquid smoke since I always do it on my pellet smoker. Low smoke for about 4 hours makes it delicious.
Finally, I don't get the 160 minimum IT thing. There is no way any of those fancy burgers on the Food Network are 160. They are more like a 140 med rare. I don't worry much about it, I just set the smoker to low smoke (about 160) and let er rip.
Jen says
Ok, so I have a question.. I have a cheap Nesco dehydrator..bought the packs of cure and seasoning..used it with extra lean beef...dried it for about 7 hours waiting for it to reach 160..which it never did ( got up to about 140 or so) . so now its very tough and even crispy on the edges. I'm pretty sure I over cooked it...but still edible. My question is , after reading about using the cure, does it need to reach 160 to be safe? if not, how do I know I cooked it long enough? I prefer it softer..so knock it back to about 4 hours and it will be safe? or do I need to heat it in oven before or after the drying ? thanks for any info!
Will says
Many people use curing salt only and do not heat. I however do not like tempting fate when it comes to food poisoning and always make sure to heat the jerky to an internal temp of 160F. The FDA still recommends heating the meat to 160F even when using curing salt as well. I would pop it in the oven to pre-heat to 160F before you dehydrate it and start checking it after dehydrating for 3 hours, it sounds like the 7 hours was way too much. If you don't like the consistency of the meat after pre-heating, I would consider getting a new dehydrator that will heat the meat to 160F.
Robert says
Hi Will have you ever added any type of cheese to your ground beef jerky recipes is it safe?
Will says
Hey Robert! I actually have not ever added any cheese to my ground jerky. I've never even thought about doing it because I would expect the cheese to go bad very quickly. However, if you dehydrate the jerky and then keep it refrigerated, I don't see why it wouldn't last. Just make sure to keep it refrigerated! Let me know how it turns out if you decide to make some. I'm really interested!
Barbara says
Fixed my 1st batch of hamburger jerky. I used the Gardenmaster Nesco to make at 160 degrees. 1st part I cooked for 12 hours and after putting in fridge it would break but kind of chewy. 2nd batch I left on for only 8 hours and it tends to me more rubbery like when you bend it. I am not sure how long I need to leave it in the machine to make sure its done and won't make my family sick. I also used the Fem gun to make strips about 4 to 6 inches long. The jerky comes out with a red tint to it so is this ok. Or how do you know for sure when its cooked properly. Ive read several different ways and none are the same.
Will says
I like to use curing salt to help kill bacteria when making ground jerky. I test my machines to see how long they take to heat the meat to an internal temperature of 160F. If you are making ground meat jerky, just take a little bit and put a thermometer in the middle of it. See how long it takes to reach 160F. Once it reaches that internal temperature, the jerky is safe to eat. From there you continue to dehydrate to achieve the desired consistency. My jerky normally takes between 4-6 hours to finish.
Barbara says
Do you use a certain type of thermometer that works best.
Christopher says
Thermoworks makes some of the highest rated thermometers. I am sure there are other choices, but Thermoworks are known for their accuracy.
John says
I found that if you run your ground meat through a food processor it not only distributes the spices evenly but also leads to a denser chewier end product.
Will says
Thanks for the tip John!
Pam says
i love your site, have tried a couple of your recipes and they were great. in fact I'm using them for some jerky I am making for a fundraiser so far it looks like I'm going to be busy! LOL for some folks who can't have beef I'm going to try a ground chicken jerky and I was hoping you would have a recipe for that. I'm thinking lime and an Asian sesame type of dressing for that, what do you think? I also think you should try doing YouTube videos unless you already have them and if you do hook me up! One more question, I'm so new to this LOL I just got a dehydrator not long ago, I was wondering if I needed to do anything different to deer meat to maybe take out the wild flavor or anything special. And can you use meat tenderizer for whole muscle jerky! Thanks for your help
Will says
Glad to hear it. That sounds like a good recipe for chicken, just make sure to preheat the meat first before drying when making chicken jerky. Be extra careful when drying fowl to kill any bacteria. I need to put some videos up on YouTube, soon.... I haven’t had any problems with my venison being gamey, so I would say no. You can totally use meat tenderizer.
SP says
Thank you for your site, recipes and advice. I just made a batch of ground jerky using one of your recipes and didn't use the cure. Is that an issue? Also, I have an Excalibur with 9 trays. I set it to 160 and started it before I started to get the jerky made. I didn't not put the ground jerky before putting it into the dehydrator. Is that an issue?
Will says
I like to pre-heat or use curing salt when making ground jerky. The Excalibur is pretty good at heating the jerky to 160F and you shouldn't have any problems. But to be extra safe, I would recommend using cure or pre-heat the meat before dehydrating.
Clark Ehrhardt says
Love the site! Thanks for all your hard work. I'm just starting to try ground beef jerky. I was looking for recipes on line. One thing I noticed is no other site mentions curing salt. If I use one of these other recipes would I substitute regular salt (if in the receipt) for curing salt? And if no salt is in the recipe, would I just add the curing salt as recommended pet pound?
Will says
I like using curing salt when making ground jerky. You can pre-heat the meat and omit the curing salt though if you don't want to use it or don't have it. Check out my Jerky Safety page and FAQ for other good information on curing salt.
Michelle says
I purchased a jerky gun at Cabelas and it says to add a half cup of water per pound of meat to assist using the gun. Will this dilute the taste any?
Will says
If you are using this recipe, I would not add any water. If the Cabelas gun came with a jerky packet, you might need to add water to their packet to activate certain powdered spices. They might have something like soy sauce powder in the packet that needs water. 1/2 cup sounds like a lot anyway. I normally don't add more than 1/4 cup of liquid to my ground jerky. If you add 1/2 cup of water to my Original Ground recipe, it will dilute the flavor.
Waylon Wilsonoff says
I was curious if you've ever had a problem with fat being on your final product. I've read other ground beef jerky recipes and they mention to blot the jerky throughout the dehydration time to remove any excess fat.
I was recently gifted a Nesco FD-37 dehydrator. Flipping through it's manual, I saw their jerky gun and picked one up. It came with cure and seasoning packets, so I decided to use those first. I used one pound of 4% fat ground beef. I used the gun to put eight 4" pieces on each of the four dehydrator trays. About six hours later everything was done and tasted great.
Last weekend I picked up two additional trays and decided to dehydrate two pounds of beef, still using 4% fat and the cure/seasoning packets that came with the gun. This time around I had 12 4" pieces on each of the six trays. I figured this batch would take longer given the two extra trays as well as more jerky per tray, but assumed the final product would turn out roughly the same. When it was done, the jerky, for lack of better words, was glistening with fat. I set them on paper towels to try and absorb it, but in the end most of my pieces have some fatty white spots on them.
My apologies for the long post, but I was curious what I can do in the future to avoid this. Any tips are greatly appreciated!
Will says
I have had problems with fatty whole muscle jerky, but not with ground beef jerky. Patting dry while dehydrating definitely helps soak up some of the fat as it rises to the surface, but is normally only done on whole muscle jerky. I am surprised you have white spots of fat on your ground beef jerky. I have had white spots of salt come to the surface (almost looks like mold), but not fat. You shouldn't have "greasy" jerky when using a 96/4 ground meat, I'm surprised that happened. I'm really not sure what to think.... Maybe one of the packages of meat wasn't really 4% fat and was much higher... Not sure... Sorry Waylon.
Jeremy says
hi Will,
if I used Kosher salt instead of Cure( and eaten within a few days) it should be fine right?
if so, how much salt do i substitute for cure?
Will says
It will be fine. Just substitute the curing salt for kosher salt, so 1/4tsp on top of any salt that is already listed on any recipe. Since this recipe already has soy sauce which is really salty, you can just omit that curing salt and not even use kosher salt.
Laura says
Ty... can you notify me via email when it is? Much appreciated!!!
Laura says
Hey, just found your sight right AFTER making my first batch of jerky (1 lb ground beef); I used liquid smoke, garlic powder, dried chili pepper, and SeaSalt as recommended from a recipe; I had it on med/high on the dial for most of the 7 hours, highest being 160... im afraid now to eat it because of bacteria? The thicker pieces are chewy better than the crispy thinner pieces... chewy is good? Thanks for any help!
Will says
Hey Laura, sorry for the late response. There are guys that make jerky and don't heat it to 160F and don't get sick. I have had food poisoning before and don't leave anything to chance. Especially when dealing with ground meat, I make sure my dehydrator dial is on 160F from the beginning of drying. It's up to you... I would just make another batch and eat that one. Chewy jerky is good, it shouldn't be over dried and brittle.
Laura says
Thanks so much for the reply; I have iron intestines and have been eating it...lol... I eat a ketogenic diet and always looking for good ways to flavor my jerky without sugar or carbs... I will check out your sight...thanks!
Sonny Edmonds says
Woo-Hoo! That's good!
I pulled my batch at about the best time, still soft, but done. Delicious!
I substituted Cyan Pepper for the Curry. Sorry, didn't have curry in the spice drawers.
And I added Smoked Paprika, Red Pepper Flakes, and some Celery Seed.
Man, that's so good! We need more stars.
Thanks Will!
Grandpa Sonny
Will says
Awesome Grandpa Sonny, I'm glad it turned out great! I guess this batch didn't go to your friends dog....
Sonny Edmonds says
Mines about half-way there as I write this.
I did a batch of sliced roast with your original recipe and it was delicious!
My local Butcher Shop is running a buy 2 pounds, get a 3rd pound free. So I got 3 lean pounds.
I messed up my first batch using a different recipe, so I came here to get another good one from you, Will. But the "wrecked" batch supplements my little buddies dog food, he loves it!
I'm watching this run close.
If I can get consistent, good tasting ground meat Jerky, I may abandon long muscle.
I like things I can use two ways. A store of ground beef can be used dozens of ways.
So if I was to pilfer a pound here and there for jerky.... ;^)
I sure appreciate that you make your recipes printable, Thank You!
I got a dehydrator as a present at Christmas. Goodby oven!
Tell Linda that Grandpa Sonny sez Hi! You two enjoy the mountains while you're young. I sure did at your ages.
Now I'm just an old fart taking pictures of the stars, smokin meat, and making Jerky.
Retired. I was tired yesterday, and I'm re-tired today.
Thanks Will!
Waiting up for the batch to be done,
Grandpa Sonny
Will says
Linda said Hi! Just got back from snowboarding Breckenridge yesterday and heading up to Rocky Mountain NP for some winter hiking today. Smoking meat, watching the stars, and making jerky..... Sounds like retirement ain't half bad!
Mark K says
Hey Will, my name is Mark. I am completely new to this. I am buying a jerky gun and dehydrator tonight. I am getting married in 6 months so I am on a protein diet. I am unable to have any carbs/sugars. I am only eating meat and green vegetables. Are there any teriyaki sauces or recipes I can use to make ground meat jerky that's are completely carb and sugar free. That includes sugar from fruits. Thanks for the help.
Sincerely,
Mark
Will says
I would assume all teriyaki sauces have sugar in them, but you can find recipes that don't have sugar. More of the spicy recipes don't have any sugar and most don't have carbs. Just look around on my Recipe Page for ones you like.
Perri says
This recipe looks great. We would like to mix the dry ingredients (less cure) ahead of time in a larger quantity. If we do this and assuming it is well mixed, any suggestions for how much of the "mix" we should add to 1 lb ground beef? Has anyone figured out a ratio?
Will says
I would just add up the amount of dried ingredients in the recipe, 5 1/4 tsp, and add that. As long as it is mixed well it should be the right amount.
Lori and Mike says
Perfect. That's what we will try.
Again thanks for all the information. We look forward to our next batch
Lori and Mike says
Wow....thanks Will for all that information that's awesome!
So I still don't feel totally confident with this batch either since the cure we used isn't the common cure #1. But I would hate to throw this batch out too. Mike just purchased the Prague Powder #1 online as we can't find any locally where we live.
We will wait to try another batch until it arrives. Do you just sprinkle this cure onto the meat or mix with water or a liquid? Thanks again you sure know a lot about beef jerky! Great job!
Will says
No problem. If the recipe/spices you are using don't include any liquid ingredients, then dissolve the cure in a tiny bit of water and work into the meat along with the other ingredients.
Sonny Edmonds says
Lori and Mike,
I got my Prague #1 through Walmart.
( https://www.walmart.com/ip/Hoosier-Hill-Farm-Premium-1-Prague-Powder-Salt-1-lb/45453324 )
I wanted screens and trays, so worked up an order.
Bingo, comes to your house.
Lori and Mike says
Thanks for the quick reply.. the ingredients for the cure are salt sodium nitrite (0.62%). We measured out the cure from the package and there was mor than 1 tbsp of cure for 2lbs of meat. This seems like to much and was too salty.
So reading your recipes the ratio seems to be 1/4tsp per 1lb of meat.
When we made our own adjustments (above post) we put a little more cure for meat that we just used dry seasoning and less for the meat that have kikkoman merinade as that contains salt too.
I guess our main concern is safety of the meat.
Do you know why the meat that had more cure in it was red inside when you bite into it. I should mention we dehydrated for 8.5 hr at 160 f
Anymore thoughts?
Will says
The packet that is included is not a common cure #1. Cure #1 is 6.25% Sodium Nitrite and 93.75% regular table salt and you only use 1/4tsp per 1lb. So it sounds like the cure packet that you have is probably about the same amount of total sodium nitrite but with A LOT more regular table salt. That is why it is so salty. So when you only used 1/2 tsp of their cure packet on the 2 pounds of teriyaki, there was not enough cure to correctly cure the meat. (but as long as you heat the jerky to 160F it will be safe to eat) This is why I like using the cure #1, because there is not much salt filler along with the sodium nitrite allowing me to add extra salt if I want or only add the 1/4 tsp. The reason the jerky you made with the 2 tsp of jerky turned red is because the Sodium Nitrite makes the meat red and gives it that common cured taste. This is normal. If you use the correct amount of cure, the meat will be red.
Lori and Mike says
Will,great site. Very informative. Thank you for that.
Here is our issue. We have been making roast beef jerky with a soya sauce brown sugar and liquid smoke marinade for over 20 years. We recently upgraded to the Cabelas electric dehydrator and jerky blaster to make ground beef jerky. We purchased the Nesco mixes. We found them too salty and had to throw all our dehydrated meat in the garbage. Yesterday we tried the kikoman teriyaki marinade added spice and 1/2 tsp cure from the Nesco package for 2 lbs of ground beef. For the other 2lbs of ground beef we used the Nesco package of original seasoning and only 2tsps of the package cure that came with it. Much better delicious in fact. So now did we put enough cure in it? And why was the Meat with the Nesco pkg slightly red inside when you bite into it? Any thoughts?
Will says
Hey guys, thanks! I am not sure what type of cure Nesco uses in their packets. If they are using prague powder #1 (cure #1), there should be 1 tsp per 5lbs of meat. It should have the correct amount of cure in the package for the amount of meat it states. How big of a packet was the seasoning for? 5lb, 10lb, or 25lb of meat? You used 1/2 tsp on 2lbs of teriyaki and 2 tsp on the 2lbs of nesco original?
Chase Hansel says
Will, thanks for the site, I have learned a lot about making jerky from it. It helped inspire me to get started. I have done 4 batches with various jerky seasoning packs (hi mountain and backwoods) with pretty good results. I tried my first batch using a recipe similar to yours and had odd results. The mixed meat seamed less sticky when mixing, and didn't hold together as well when shooting. Previously I could get long segments with ease, this stuff falls apart when shooting. The dehydrated results are really crumbly, and not very chewy. Any troubleshooting suggestions?
Will says
I am not sure what binding agent they use, but I have used Corn Syrup Solids with good results. It binds the meat together and gives it more of a chew that you are looking for. You can see a picture of me bending the jerky on my Midwest Ground Jerky recipe. I used corn syrup solids in this recipe. Hope that helps Chase!
Chase Hansel says
Thanks, I have done some more reading from ancient forums and think too much acid and not enough salt might be my issue. I am going to run a parallel group of small batches with increasing salt content. No other seasonings or additives. When I get that figured out I might move on to adding the solids.
Will says
Sounds good. Come back and let me know how your small batches turn out. I am interested to see the results!
Chase Hansel says
https://kiltedcraftworks.com/2017/12/11/exploring-salt-in-jerky/
I ran 4 identical 1lb batches together. Each got 1tsp garlic powder, 1/4tsp prauge #1, and between 1 and 4tsp of salt. The 1tsp wasn't sticky when mixing, didn't hold together out of the gun, and made garbage jerky. 2tsp per pound and up were all pretty good. 4tsp was getting into too salty territory.
New to jerky says
Does the cure still work if you mix everything up and put it in right away without letting it sit in the fridge? Like let’s say I mix all ingredients and pop it into my jerky gun and put it into the dehydrator within 20 mins.
Will says
If you are using Prague Powder #1 (curing salt #1) it will work if used right away as you mentioned. PP#1 does NOT require a sit time to work, curing salt #2 does. So make sure to buy PP#1.
The other josh says
So after drying 6 hours the temp is around 140. I used the cure, do you still have to get it to 160?
Will says
If you used cure, it should kill any bacteria. What dehydrator were you using?
Josh Salamandyk says
Cabelas 10 tray
Josh says
I started drying in the dehydrator five hours ago. I didn't cook it beforehand to 160. It's been at 130 for about two hours now. Is it going to make it up to temp or do I just pull it and throw it in the oven?
Will says
Sorry I wasn't able to respond right away Josh. If the meat hasn't reached 160F in 3 hours, it's not going to reach 160F. Even if it did reach 160F, you really want it to get to that temperature towards the beginning of the drying process. It is better to heat the jerky strips at the beginning, but heating it at the end is better than nothing.
Sherman D Brown says
Looking to get into making my own jerky. Thought I'd start off experimenting with ground beef then work on up to beef strips.
There's an Obertos store just down the road from me, but the prices are way to high. Got an old(er) Nesco dehydrator & thought I'd put it to use.
Great, great site you've got. Signed up for emails & looking foward to trying some of your recipes. Thanks.
Will says
Awesome to hear Sherman. I am sure you will be hooked and move to whole muscle jerky pretty quick. Once you start making your own jerky, it's hard to go back to paying the high prices for the store bought stuff!
Sherman Brown says
Can fruits be dried in the dehydrator at the same time as ground beef jerky?
Will says
Yep. I would put the fruit on trays above the jerky in case some of the marinade off the jerky drips down. Some fruits require lower drying temps than jerky, so keep an eye on that.
Bill says
Hello Scott,
Great web site. Have you used this recipe for venison? Do you always use the pink salt? What are your thoughts omitting this?
Thanks
Will says
I have not. Should work well though. I talk a little about curing salt on my FAQ page and Jerky Safety page.
Rose says
I mixed up a large batch of ground beef and pork with seasoning and cure to be dehydrated. I had a pretty good bit left over and wondered if I could freeze it to be used later?
Will says
Hey Rose! I have never frozen marinated meat for a while before dehydrating. I'm not sure if it's 100% safe. I would freeze it and just inspect it very well before dehydrating after thawed.
Jason says
Agree,
If I mix more than intended then I keep making it until it's all gone. Currently have 2 dehydrators and my oven working on batches now. 15 pounds of jerky is a tiring task. Oh well! My kids, wife and I usually share just as much as we eat. Pretty sad it will be gone this time tomorrow.
Walter says
Would this work on ground turkey as well?
Will says
Sure will. Make sure to pre-heat turkey jerky in the oven to an internal temperature of 165F to kill any bacteria before drying.
Robert says
Just curious....Is the coriander ground or seed? Thanks!
Will says
Ground Coriander
Duane Rasmussen says
In this recipe is the ginger fresh or powder and is the curry red or yellow? Really want to try this out. Everything else is so salty and I already have Prague powder from making kielbasa.
Will says
I used ginger powder and the curry was red. Thanks for the question, I updated the recipe to reflect this. Let me know how it turns out Duane!
Duane Rasmussen says
Cool. Thanks. How do you think using teriyaki instead of the soy would be. Would it have to be in addition to and omit the worcestershire?
Will says
Teriyaki could taste great. I would recommend putting teriyaki instead of soy with all the other powder ingredients. Then taste it and see if it needs something else. Add the worcestershire sauce if you think it needs a little bit more flavor. I have not made that recipe with teriyaki instead of soy, so I am not sure how it would taste. It sounds interesting though! Let me know how it turns out!
Merv says
Will
I make bologna from various cuts of meat (ground). Usually as lean as possible, though the fat is interesting if I'm hanging it over a flame to smoke it. Fat makes good tasting smoke 🙂
The water ratio is 1/3C per pound, much wetter than you're using for jerky, but homemade bologna is much more emulsified than the homemade ground jerky I've seen. So I'm wondering, could you put the bologna mixture in a jelly or wort bag and let it drip in the fridge 'till it's about right to make jerky? Especially with a jerky gun.
LOL I think I just described my next project!
BTW, I have a feeling I wont get away without leaving a basic bologna recipe 🙂
Ingredients
3 pounds chuck roast (or ground beef if you don't have a meat grinder)
1 cup ice cold water
1 tablespoon sea salt OR 1½ tsp. Tender Quick
1 tablespoon brown sugar (optional)
1 teaspoon all-natural liquid smoke flavor
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions
Grind meat in food processor with spices.
Add ice water and process for 30 seconds.
Chill meat in freezer 10-20 minutes before proceeding.
Divide meat mixture in half.
With damp hands, form each mixture into a log, compressing with hands as you work.
Wrap each log tightly in plastic wrap. Like rolling a smoke
Refrigerate for 24 hours.
Preheat oven to 300 F.
Remove plastic wrap from meat.
Cook meat on a baking rack propped over a rimmed baking sheet for 30 minutes at 300 F, turning halfway through.
Reduce heat to 250 F and cook an additional 2½ hours.
Refrigerate up to 3 days. May be frozen for longer storage.
Use plenty of liquid, it needs to be really smooth before making log of it. I've started using bread pans to cook it. And a mixer with dough hooks to blend it. The liquid cooks out. Note, Liquid is not necessarily water 🙂
Will says
Man, thanks for the recipe! I have never made bologna before, but I should definitely try it. I would think that if you let it drip until it's dry enough, you should be able to make jerky out of it. I am not sure though. Let me know how it turns out!
Dale Mance says
Will, your grnd beef recipe sounds great. Have been making jerky with my dehydrator off and on for years using london broil/top round cuts. They're pretty much through the roof price wise and have been looking for recipes for grond beef. Can't wait to try yours!!
I hope to start backpacking some "long trails" and the jerky will be a main staple on the 1-3 nighters. Question for you regarding this plan...should I plan to vacuum seal the jerky and open as I consume them while on the trail? Is the vacuum sealing overkill for this or are zippys ok? If these turn out as good as the reviews, i plan to make quite a bit per batch and am wondering again if I should vacuum seal then then freeze, refrigerate, or can I just keep then at room temp? Any estimate how long these keep once dried (in freezer/fridge. at room temp?
Appreciate your input.
Dale
Will says
Hey Dale, thanks for stopping by the site! If you are making jerky and taking it on a 1-3 night hike, ziplock bags would be fine. If you are making more of it and wanting to store it for future hikes, I would vacuum seal it and refrigerate up to 1-2 months, and freeze up to 6 months. You can check out my page on storing jerky to read a little more. Hope that helps!
Joan says
What temp do you cook at?
Will says
Hey Joan! Dehydrate for about 3 1/2 to 5 hours at your dehydrators highest setting until beef jerky has reached 160°F and has dried. If using an oven, heat the strips for 10 minutes at 300°F for 10 minutes with the oven door closed. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and "cook" until it has dried. Hope that helps!
Drew says
Hey Will, great site and great recipes. I've been making Jerky for a while, pretty experimenting along the way. I am following a Paleo program so many of these recipes are perfect- with a few minor adjustments. For those who don't want soy sauce, you can get an alternative called Coconut Aminos (Amazon and Trader Joe's have them... different than liquid aminos!). I bought a Chef's Choice slicer 615 model- very happy with it. it's just great for making sure the slices are cut uniformly. The biggest thing to remember: freeze the meet for 2-4 hours and then when slicing you should rotate the meat every couple of slices as it tends to get caught it up if you don't. Any way, I've got my beef marinating in the fridge and look forward to smoking it in a day or two. Thanks for the recipes (I make a ground turkey and ground chicken jurkey... a little onion powder, frank's red hot and celery salt... "Buffalo Jerky" without the wing-mess).
Will says
Hey Drew, thanks for stopping by. My wife uses Coconut Aminos instead of soy sauce in her cooking all the time. It's pretty good! Thanks for the information about the meat slicer. I have been staying away from them because of of so many people stating that the meat gets caught and won't slice. I might get a couple and give them a try pretty soon though. I'll have to check out the Chef's Choice 615 and try the rotating method. Thanks!
Jenn says
Hi Will...
I'm about to attempt making ground beef jerky. I've purchased the jerky gun and my beef. I have a Nesco dehydrator with I believe four trays. How many lbs of ground beef will I need to fill up my trays. I don't want to defrost more than I can use at a time. Also, by about how much does a lb of beef shrink to?
Your site is awesome and contains so much valuable information. Thanks for putting this all out there!!!
Will says
Hey Jenn! I wouldn't defrost more than 3lbs of meat. I would expect to get about 3lbs of ground beef on 4 trays. Also expect to lose about 50%-70% weight loss when making jerky! You will lose a lot of weight, but that's still a good amount of jerky. Good luck, and let me know how it turns out!
Christopher Cooper says
Just wanted to say thank you for the reply. I made this recipe with ground buffalo and a few minor substitutions based on the spices I had in my pantry. I did the math on the curing salts and using my kitchen scale used .04oz of curing salts. I am very happy with the finished product! Just to be safe I am keeping the finished product in the refrigerator.
Will says
Great to hear! I'm glad everything turned out tasty!
Keegan says
If I am making ground jerky using the Presto dehydrator, should I bake the strips before or after in the oven to make sure they reach a high enough temperature? Also, what temperature would you bake it at and for how long? Thanks for the site and all the great recipes and tips!
Will says
I would bake them BEFORE drying. Bake for 15 minutes at 300F with the door closed. Glad you are liking the site Keegan!
Debra Wendt says
I worked out the cure/prussian/pink salt by converting it to grams. For 100 pounds of meat 4 ounces/113 grams. 50 pounds of meat 2 ounces/56 g. 10 pounds 11.3 grams, 5 pounds 5.7 grams, 1 pound of meat, 1 gram. I have an electronic kitchen scale so it is easy for me to weigh this out. I'm making my first batch tonight. Unpacking the Nesco and the Sigval Gun. I am using 4 pounds of meat. Two buffalo and 2 ground beef. Thank you for the website and recipes!
Chris says
Hi There, I found your site while searching for dry cure recipes for ground meat jerky. I have always made muscle meat jerky using marinades, but I got a jerky gun for Christmas and found it far easier to prep and get consistent size pices. What I didn't care for was the saltiness of the commercial seasoning and/or cure that I used. So I started my quest for alternatives. My question is regarding the amount of Prague powder you use in this recipe. By all accounts the use of Prague power as a preservative in meat should be on the order of 1 tsp per 5lbs of meat. While close, your 1/4 tsp per 1lb of meat seems a little high. Can you tell me how it worksed? I am assuming the taste was good. In terms of curing, how did you store the finished product and how did it hold up/last?
Will says
It is true that it is 1 tsp per 1lb of meat. For easy measurement purposes, these companies say to use 1/4 tsp per 1lb. Technically, you could use a little less than 1/4tsp per 1lb and be fine. I do not find the Prague Powder #1 to be that salty. I DO like salty jerky though, so my taste and yours might be totally different. The Prague Powder is very effective in preserving the jerky for longer than if it was not used. Also, when making ground meat jerky there is more handling of the meat than whole muscle jerky, for this reason there is more chance of bacteria to be introduced into the meat. The cure helps kill these bacteria and make the jerky safer. The jerky would last about 10-14 days, though my jerky doesn't ever last that long...
Katie says
Do you refrigerate the meat and seasonings before dehydrating? and Do you place in the oven for a bit before or after the drying? I am VERY new to this jerky making idea... Thanks for the recipe! super excited to try it soon!
Will says
Welcome to the world of making jerky Katie! You always keep the meat refrigerated before you use it. But when making ground beef jerky, you do not need to marinate the meat like you would with whole muscle jerky (sliced meat jerky). So when you are ready to make your jerky, pull the meat out of the fridge, mix with the seasonings, and immediately start making your jerky. I would place it in the oven BEFORE drying. Bacteria can become more heat resistant during the drying process, so heating it to an internal temp of 160F BEFORE (or towards the beginning if your dehydrator heats to 160F) of drying is key.
Joe E.S. says
Hi Guys !!! Im smoky Joe I smoke fish but mainly do deer I use the lean muscle from shoulders and hams. Loins Well !!!... Their breakfast steaks I just butterfly cut sauté with a little butter and salt n pepper. Mmmm. Now about ground jerky well I must admit I have never tried it YET !! but I have ordered the Lem gun since you are a fanatic and I believe you. I also make slim jims with venison the variety of flavors is in your imagination. Where I get my seasoning is on the internet there are several places that sell every ingredient. the guys I work with love my tar-e-o-key. Dam I cant spell. grilled steak caygen sweet pepper. I use apple wood with a chipotle for smoke cheery too if I can get it. im talking right out of the orchard. Well you im getting hungry.LOL talk to you guys later. Keep up the good work its always a treat when its good to eat.
Benedict Gomez says
Why not mix the cure with the wet ingredients first so it dissolves? Wouldn't it distribute the cure more evently to the meat?
Will says
You could totally do that Benedict. I have never had a problem mixing it straight in the bowl with the ground meat, but mixing the cure with the liquid ingredients before adding to the beef is a great way to distribute the cure evenly. Thanks for the heads up and stopping by the site!
Mike says
Howdy! First post...thanks for the site. Have made lots of jerky over the years, particularly from deer. It's been a while, your site inspired me to fire up the dehydrator. I've never made ground beef jerky so I decided to try this recipe. I didn't have, nor could get curing salt locally (will order some) so I used Creole seasoning instead (high in salt) and latex gloves. I also minced up one large jalapeno and added it to the mixture. I love spicy...when I'm sweating and my nose is running I'm in heaven! 😉 Anyway, just gave a fresh batch the taste test. Hmmm. Wonderful flavor. But the texture is really weird. When I bend it it just barely wants to crack, so I know it's done. But I just can't get accustomed to it. So I've put it back in the oven for a bit. I'll see how it turns out. I have a second batch of Tabasco Habanero marinating until tomorrow. We'll see how that turns out. Again, thanks a million. Made your chili lime recipe with eye of round...the bomb!! Mama liked it a lot!
Ruben M says
How's it going? I was wondering if you would kindly be able to give me the tobacco habanero Jerky recipe. I love tobacco and haven't heard of this receipe.
Thank you
Will says
Good man. No problem, here it is.... It's Tabasco Habanero Jerky.
Bill Gotschika says
I am glad I found your directions. My daughter has Ciliacs disease (do not know how to spell it) and cannot have wheat products and almost ALL store bought products contain wheat. Now I can use your recipe minus the soy sauce and do some experimenting with different recipes.
Will says
I'm glad I could help. If it is only wheat that she can't have, you can buy Tamari. Tamari is a Japanese soy sauce that is made out of 100% Soy Beans (some have a tiny amount of wheat, so check the label). My wife buys a brand called San-J, it is 100% soy, 0% wheat & gluten free. Here is a link to purchase San-J Tamari on Amazon, but you should be able to find it at your local grocery store.
Todd Lashley says
Good form Will, good form.
Evan says
Use Tamari sauce instead of soy sauce. It's made without wheat.
Lindsey says
Tamari sauce can be really salty. I like to use coconut aminos to replace soy sauce. It's still salty like low sodium soy sauce but has a sweetness to it. I can find it either online or at Kroger.
Maurice says
Great recipe!!! I just got an Excalibur like yours and it puts my old Harvest Maid to shame (you do at times get what you pay for)! The best thing is that because I can now dehydrate at 160F I can use regular sea salt instead of curing salt. So much better than the two part mystery mixtures I've been using over the years. I now know what it is going in it.
My wife even likes it and she's always stuck her nose up to jerky.
Will says
Glad you both liked it! Once you get a good dehydrator, there is no turning back!
Scott says
Thank you for posting this recipe. I've been looking for ground beef jerky recipes that doesn't have a packaged spice mix. I've found a few but the ratios of meat to liquid were off. Today my son and I will be making a batch of your bourbon jerky and a batch of my jerky recipe but I can't wait to try your ground beef recipe! I will also post my review about the bourbon in a couple of days. Thanks again.
Brandon Marceaux says
My dehydrator and gun are coming in today! After i get the hang of it we can talk jerky over a beer. I'll even buy you one for helping me get started using your recipes my fellow Austinite! Our wives can talk about shopping or something...lol
Will says
Nice man! You are going to love making jerky. It's an addiction for sure. A beer and jerky talk sounds right up my alley.
Terry says
I used high mountain seasoning and cure but it came out like plastic lol think it must of been the cure said it also acts like a binding agent any sugestions
Will says
Hey Terry. Not too familiar with the High Mountain Seasoning. I would make sure that you are using the correct amount of cure per the weight of your meat. I am guessing they sell their seasoning packages for 5lb or 20lb. So make sure to use the right amount of seasoning for the amount of meat you are marinating. I have not had any jerky turn out like plastic...
Debra says
You said it. I just started making jerky and it doesn't last. My daughter is over the moon. I am asking the family who knows about the jerky to keep the news quiet. I don't want to be declining requests for jerky. It's delicious.
Debra says
I can't keep this jerky around. It disappears.
Matt says
Question: Can I substitute ground turkey for the ground beef and still get the same results?
I appreciate your help.
-Matt
Will says
You can totally do that Matt. Just make sure that the internal temperature of the turkey strips reach 165F, unlike 160F for beef, when pre-heating in the oven. (It is best to pre-heat turkey in the oven to avoid any potential bacteria.)
Seth says
My jerky gun is arriving tomorrow! About to marinate two different batches right now.
Will says
Nice! I am going to smoke a couple batches this upcoming weekend. Can't wait! Let me know how your jerky turns out.
Glenn says
What temp to you try to keep you smoker and for how long does it normally take in a smoker?
Will says
Check out info here Glenn: How to Make Beef Jerky in a Smoker
Robert says
Hi what if I don't want my Jerky so dry it's crispy? Can it still be cured correctly but have a little chew to it?
Will says
I find that my ground beef jerky doesn't tend to be crispy, but more chewy in general. You can definitely use cure and have it moist, the curing salt won't make it dry. I have found that 1/2 tsp of corn syrup solids helps bind the ground jerky together as well making it more chewy.
Debra says
The time in the dehydrator needs to be reduced. You can check on the jerky and stop the dehydration when you find it to be your liking.