Ground Beef Jerky or Regular Jerky
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This original ground beef jerky recipe is rich and flavorful besides every bit easy and quick to make! No marinating required. Everyone will love these meaty poly peptide snacks.
I take had several questions lately about making beef jerky out of ground meat. There will soon be a page on hither dedicated to making footing meat jerky (How to Make Ground Beef Hasty); but in the meantime I thought I would share a nifty, quick, and easy recipe that you can whip up anytime.
Most of the ingredients are ones that you volition take hanging out in your pantry. The simply ingredient that you lot might non have and can see in the picture in a higher place, is curing salt (It's the pink salt in the white ¼ tsp).
If you lot make up one's mind not to use curing table 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 beefiness jerky, liquid ingredients have to be kept to a minimum. I did add together a tiny amount of soy sauce and worcestershire sauce to round out the gustation of this hasty, merely most footing 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 grade my jerky strips for this recipe . I REALLY beloved this jerky gun. I feel like everything we purchase now a days is fabricated completely of plastic and lasts for about 3 uses earlier information technology breaks and finds its way to the trash.
Well, not this jerky gun. This baby is made to last and I love information technology for that. Super easy to use and comes apart easily too, making make clean up a breeze.
Mix all the ingredients into one pound of lean ground beef, at least ninety% lean. I used 96% lean iv% fat footing beef when making this jerky.
Mix well and air-condition for 4-24 hours to help the meat bind together. Accept out of the refrigerator and pack into the hasty gun making sure at that place are no air pockets.
Shoot strips of hasty onto your dehydrator trays or on baking sheets if using an oven.
Dehydrate for nearly 3 ½ to five hours at your dehydrators highest setting until beef jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me merely 3 ½ hours to dry this batch.
If using an oven, heat the strips for x minutes at 300°F with the oven door closed. Then turn the temperature down to the oven lowest setting (normally almost 170°F), scissure 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 musculus hasty. The only style to see whether yous like ground jerky is to brand a batch and eat it! Let me know how information technology turns out.. Enjoy!!!
For more in depth directions on how to dry your beef jerky, click on the pictures beneath.
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How to Make Beef Hasty in a Dehydrator
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How to Make Beef Jerky in the Oven
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How to Make Beef Jerky in a Smoker
Servings: v
Calories: 142 kcal
Lean Beef
- 1 lb Lean ground beef (10% fatty or less)
Marinade
- 2 tablespoon soy sauce
- 2 tablespoon worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon ground lemon pepper
- i teaspoon curry powder (red)
- one teaspoon ginger powder
- one teaspoon garlic powder
- one teaspoon onion powder
- ¼ teaspoon coriander
- ii teaspoon liquid smoke (optional)
- ¼ teaspoon curing salt (optional)
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In a bowl, combine the 1lb of ground beef with the other ingredients
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Mix the ground beef and seasonings thoroughly
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If using a jerky gun, load the gun with the basis beefiness mixture & shoot 4-five" long strips onto a dehydrator tray or on a baking sheet
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If not using a jerky gun, spread the footing meat on a blistering sheet, comprehend with wax newspaper, and ringlet with a rolling pin until meat is ¼" thick
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Slice the pan of beefiness into jerky strips 4-5" long and i" thick
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Dry out with your favorite jerky making method. I used a dehydrator at 160F for iii ½ hours
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Basis jerky is finished when it first starts becoming dry to the impact. Information technology should bend without breaking in half. If it cracks in half when bent a fiddling scrap, it was over dried
- Ground jerky is going to have a different texture than whole muscle hasty, it will be more brittle.
- Using an oven and dehydrator are the best ways to brand ground jerky
Serving: 70 g | Calories: 142 kcal | Carbohydrates: 4 1000 | Protein: 21 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 56 mg | Sodium: 651 mg | Potassium: 391 mg | Fiber: one g | Saccharide: 1 1000 | Vitamin C: i mg | Calcium: 15 mg | Iron: iii mg
Let u.s.a. know how information technology was!
For more in depth directions on how to dry your footing beef hasty, visit my page Footing Beefiness Jerky
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