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 21 beef jerky seasoning recipe ground beef 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.
21 Beef Jerky Seasoning Recipe Ground Beef
Jerkyholic’s Original Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Hamburger Beef Jerky
Easy Homemade Ground Beef Recipe
Beef Jerky
Ground Beef Jerky
Ground Beef Jerky Sticks
Beef Sticks / Ground Beef Jerky
Homemade Beef Jerky
The Best Homemade Beef Jerky Recipe
Ground Beef Jerky
Ground Beef Jerky
Easy Homemade Jerky From Ground Beef
Dehydrator Easy Pressed Beef Jerky
Ground Beef Jerky
Homemade Beef Jerky
Hamburger Beef Jerky Recipe – (4.1/5)
Can you use 80/20 Ground beef jerky?
80/20 works pretty well. You need some fat to help marry the seasoning to the beef (or other meats). I seldom use any ground product and prefer thicker cuts of meat that I can season for 24 hrs. and then smoke between 170 and 180 degrees for around 4 hrs.
How long does ground jerky take in a dehydrator?
How much salt does it take to cure a pound of beef 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!
How do you make jerky more flavorful?
If you do happen to like sweeter beef jerky, just add 1/4 cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.
Do I need curing salt for 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.
Why did my beef jerky turn white?
Meat has mineral salts in it, which are soluble in the oils/juices of the meat. As jerky dries, moisture in the meat evaporates into the air, and the salts can no longer stay dissolved. Instead, they get left behind and may form a visible deposit on the surface of the jerky. The deposit feels like a fine white powder.
Can you dehydrate raw 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.
Can you marinate ground beef?
Yes, you can marinate your ground beef! Marinating ground beef can make your beef more flavorsome and tender. Be warned that if you marinate your ground beef for too long it can change the texture and make your ground beef soggy.
How do you know when jerky is dry enough?
When bent, an adequately dry jerky does not break in half but should crack instead. The dry strip should exhibit a firm, flexible form that can easily bend completely back on itself without snapping. Dried jerky should not be crumbly but instead displays a leathery texture that tastes palatably chewy.
What is cowboy jerky?
A story about beef jerky – Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung …
What happens if you use too much curing salt?
So here’s the deal. Curing requires a very specific curing-salt-to-meat ratio. Too much results in excess sodium nitrite which isn’t good for you, and too little could result in spoiled meat which is just gross.
Can Himalayan pink salt be used for curing?
Himalayan pink salt can be used for meat curing, however, it does contain more trace minerals compared to sea salt. This may influence meat curing results. There is a large difference between Himalayan Pink Salt and Pink Curing Salt.