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 ground beef jerky seasoning 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.
21 Ground Beef Jerky Seasoning Recipe
Jerkyholic’s Original Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Ground Beef Jerky
Hamburger Beef Jerky
Ground Beef Jerky
Easy Homemade Ground Beef Recipe
Ground Beef Jerky – Ground Venison Jerky
Easy Homemade Jerky From Ground Beef
Ground Beef Jerky Sticks
Beef Sticks / Ground Beef Jerky
Easy Beef Jerky
Homemade Jerky
The Best Homemade Beef Jerky Recipe
Jerky Made From Dehydrated Ground Beef
Venison Jerky
Hamburger Beef Jerky Recipe – (4.1/5)
Ground Beef Jerky Recipe
Beef Jerky
How do you add flavor to beef jerky?
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.
How do you make the seasoning for jerky?
Instructions:
- Place ground meat in a large bowl (To avoid a mess, be sure the bowl is large enough for vigorous hand mixing). …
- Pour entire contents of cure packet over ground meat and by hand, mix completely.
- Pour in contents of seasoning packet and the ½ Cup of water.
Do you need curing salt for ground beef jerky?
I also recommend using curing salt when making turkey or chicken jerky due to salmonella. Better to be safe than sorry! … No jerky recipe NEEDS cure as long as beef is heated to 160°F and fowl to 165°F. But it is another line of defense to kill bacteria and allows your jerky to last longer.
How much salt does it take to cure a pound of 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 long should you marinate beef jerky?
Bathe That Jerky
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.
How bad is beef jerky for you?
In short, though beef jerky is a healthy snack, its best consumed in moderation. Most of your diet should come from whole, unprocessed foods. Though beef jerky is healthy, avoid eating too much of it, as it’s high in sodium and may come with the same health risks that are linked to eating processed meats.
How much seasoning do you put in jerky?
1-2oz of liquid per 1 pound of meat is about the perfect amount. (1oz liquid = 2tbsp) If there are no liquid ingredients, COLD water can be used to help mix seasonings and meat. After taking your meat out of the refrigerator, pack the ground beef into a Jerky Gun a little at a time.
What does the Cure do in jerky seasoning?
Occasionally, “cure” may be added to the raw meat. Cure is the ingredient nitrite, which typically is added as sodium nitrite, but it also may include sodium nitrate. Nitrite is used to fix the color of the jerky. Nitrite also is a potent antioxidant, which prevents spoilage during storage, and a flavor enhancer.
What does the Cure do for jerky?
Using a cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product. Jerky will last 2 weeks or less if uncured, and for months if cured and stored in a dark, dry place.
Do you have to put jerky in the oven after dehydrating?
Post-Drying Heating
Jerky should reach an internal temperature of 160 degrees Fahrenheit (165°F for poultry). Arrange dried jerky strips in a single layer on a baking sheet, not touching or overlapping. Place in an oven preheated to 275 degrees Fahrenheit.
How long does ground jerky take in a dehydrator?
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.
How do you know when ground beef jerky is done?
Do you need pink salt for jerky?
Thanks! i do not use pink salt for jerky. There is a concern of botulism in dried meat products, but like said jerky is not much of a risk. The salt content, the rapid drying, and the high drying temp all inhibit botulism.
What’s the difference between curing salt and regular salt?
The main difference between curing salt and regular salt is that regular salt is almost pure sodium chloride while curing salt is a mixture of sodium chloride and sodium nitrite. … Regular salt or table salt is the salt we sprinkle on food at meals. Curing salt is a special type of salt we use to cure and preserve meat.
What happens if you use too much curing salt?
If too much is added there is a risk of illness, even death, to the consumer. USDA recognized this concern when the regulations permitting the direct use of sodium nitrite were established. Levels of use and safeguards in handling it were established. The industry itself has devised further control methods.