What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 ground beef jerky recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Ground Beef Jerky Recipe
Jerkyholic’s Original Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Jerky Made From Dehydrated Ground Beef
Ground Beef Jerky
Hamburger Beef Jerky
Easy Homemade Ground Beef Recipe
Ground Beef Jerky Sticks
Ground Beef Jerky – Ground Venison Jerky
Easy Homemade Jerky From Ground Beef
Beef Sticks / Ground Beef Jerky
Bacon Burger Jerky – Homemade Ground Beef Jerky Recipe
Beef Jerky
Do you need curing salt for ground beef jerky?
With that said, I DO recommend using cure when making ground meat jerky because the meat has been handled and processed making it more susceptible to having bacteria. I also recommend using curing salt when making turkey or chicken jerky due to salmonella.
How long does it take to dehydrate ground jerky?
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.
Can I dehydrate ground beef?
Spread small pieces of ground beef on dehydrator trays with Excalibur Paraflexx® sheets under the mesh sheets. The non-stick sheets will catch any small pieces of dried beef that fall through the mesh. With Nesco Dehydrators, use the clean-a-screen or fruit-roll trays. Dry at 145° for approximately six hours.
How do you make ground jerky without a gun?
If you want to do ground meat jerky, but don’t have a jerky gun, just roll seasoned meat mixture onto a piece of parchment or waxed paper, top with another piece of parchment and roll flat with a rolling pin. Peel paper from top of jerky and cut into strips with a pizza cutter.
How much salt does it take to cure a pound of ground beef for jerky?
Usually 2 tablespoons of seasoning per pound of meat is a good rule of thumb, but your taste buds may vary. DONT FORGET to add your Cure Quick to your seasoning choice!
Does soy sauce cure jerky?
Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.
What does ground beef jerky taste like?
Salt is a primary ingredient in the jerky making process, so nearly all jerky varieties will be salty and have a high sodium content. To put the flavor succinctly, beef jerky tastes very much like beef sausage, although much heavier on the flavor.
How long will dehydrated ground beef last?
Keep dehydrated meats in an unrefrigerated area for no more than two weeks, the National Center for Home Food Preservation recommends. After that, place the jars in the freezer or refrigerator for use up to one year after dehydrating.
Can you dehydrate jerky too long?
Brush the Jerky with a Liquid
Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders. We recommend matching whatever liquid was used in the original recipe. Don’t leave the jerky too long as it can turn mushy.
Should I cook meat before dehydrating?
The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
Can I dehydrate raw meat?
The temperatures of dehydrators and oven dehydrating are not high enough to destroy harmful microorganisms that are typically present in raw meat. Even though fully dried jerky may appear done, it is not safe to eat unless it goes through an additional heat treatment. This can be done before or after the meat is dried.