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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 tsp 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 1oz 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 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 1 tsp ground black pepper
- 1 tsp ground lemon pepper
- 1 tsp curry powder (red)
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp coriander
- 2 tsp liquid smoke (optional)
- ¼ tsp 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.
- Increase soy sauce to 2 tbsp for more saltier and intense flavor
- 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
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.
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.
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?
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.
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
Thanks Eric! A little jerky covered scissors never hurt anyone... Ha.
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?
Yep, You can pre-heat the meat to make sure it's safe. Check out my Ground Jerky Page.
If using a smoker grill do you suggest the same temp and time?
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.
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.
Thanks for trying the recipe Dennis and leaving a review, I appreciate it! Glad you liked the jerky!
I’m about to try and make some for the first time. All my my stuff just came today.
Nice! Let me know how it turns out.
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.......
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.
I have a samsung oven with a dehydrate option, what do you suggest I do
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...