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Ground jerky
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Midwest Ground Beef Jerky

Ground beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don't like tough jerky.
Course Snack
Cuisine Beef Jerky
Type Ground Beef Jerky
Flavor Savory
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 148kcal
Author Will

Ingredients

Lean Beef

  • 1 lb Lean ground beef 10% fat or less

Marinade

  • 1 tablespoon cold water
  • 2 teaspoon liquid smoke hickory
  • 2 tablespoon brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon Prague Powder #1 curing salt
  • ½ teaspoon corn syrup solids optional

Instructions

  • In a bowl, combine ingredients and add to 1lb of ground beef
  • Mix the ground beef and seasonings thoroughly
  • 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 my oven at 170F for 4 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

Notes

Pro Tips:
  • Use Corn Syrup Solids to help bind the jerky together and make it pliable and not dried out too much. 
  • A jerky gun really helps when making a lot of ground jerky
  • Add ground up fresh hot peppers for some heat!

Nutrition

Serving: 70g | Calories: 148kcal | Carbohydrates: 5g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 299mg | Potassium: 328mg | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2.2mg