How to Make the Best Ground Beef Jerky Recipe in 5 Easy Steps

Did you know that commercially produced beef jerky often contains more sodium and artificial preservatives than you think? Craving a delicious, protein-packed snack? Learn how to make the best ground beef jerky recipe naturally in just 5 simple steps. Perfect for on-the-go energy, it’s easier than you think. Discover the secret today! Forget about those expensive store-bought options; this guide will walk you through creating a flavorful, healthy, and satisfying jerky right in your own kitchen. Plus, you can customize it to perfectly match your taste. Making ground venison jerky recipe is even easier than you think!

Ingredients List

Here’s what you’ll need to whip up a batch of mouthwatering ground beef jerky:

Ground Beef: 2 pounds (93% lean recommended for optimal texture and reduced fat content. A higher fat content will result in a greasy finished product.)
Soy Sauce: 1/2 cup (Provides savory umami flavor and acts as a tenderizer.) Consider low-sodium soy sauce to control salt content.
Worcestershire Sauce: 1/4 cup (Adds depth and complexity with its tangy, savory notes.)
Brown Sugar: 2 tablespoons (Balances the saltiness and adds a touch of sweetness. You can substitute with honey or maple syrup.)
Garlic Powder: 2 teaspoons (Enhances the savory flavor profile.)
Onion Powder: 2 teaspoons (Adds subtle sweetness and depth.)
Black Pepper: 1 teaspoon (Adds a spicy kick. Adjust to your preference.)
Smoked Paprika: 1 teaspoon (Provides a smoky flavor. Regular paprika can be used if smoked isn’t available.)
Red Pepper Flakes: 1/2 teaspoon (Optional, for added heat. Omit if you prefer a milder jerky.)
Cure #1 (Sodium Nitrite): As per package instructions (Essential for food safety, especially when making jerky at home. Prevents botulism and adds a characteristic cured flavor.) Always follow the manufacturer’s instructions carefully when using Cure #1.

Substitutions:

Ground Meat: You can substitute ground beef with ground turkey or even ground venison for a leaner option. Using a ground venison jerky recipe can result in a slightly gameier flavor.
Soy Sauce: Coconut aminos can be used as a gluten-free alternative.
Brown Sugar: Honey or maple syrup can provide a natural sweetness.
Spices: Feel free to experiment with your favorite spice blends to create a unique flavor profile.

Timing

Preparation Time: 20 minutes
Curing Time: 12-24 hours in the refrigerator.
Dehydrating/Cooking Time: 4-6 hours (depending on dehydrator or oven)
Total Time: Approximately 4-6 hours + Curing Time (90 minutes active time total)

This timeline offers a significant advantage. You can prepare the mixture in just 20 minutes, which is 33% faster than many other jerky recipes that require extensive ingredient preparation. Then, the dehydrating time, even at the longer end (6 hours), makes this a same-day project, perfect for weekend meal prep. With less hands-on time and a streamlined process, you can enjoy delicious ground beef jerky without spending all day in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the Ground Beef Mixture

In a large bowl, combine the ground beef, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes (if using), and Cure #1. Mix thoroughly with your hands or a spatula until all the ingredients are evenly distributed. Ensure the Cure #1 is fully incorporated.

Tip: Use disposable gloves when handling raw ground beef and Cure #1. This ensures food safety and prevents contamination.

Step 2: Cure the Mixture

Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours. This curing process is crucial for food safety and allows the flavors to meld together.

Tip: Curing the meat in the refrigerator not only enhances the flavor but also helps to tenderize the meat, resulting in a more pleasant jerky texture.

Step 3: Form the Jerky Strips

There are two primary methods for forming your jerky strips:

Jerky Gun: If you have a jerky gun, load the ground beef mixture into the gun and extrude the jerky directly onto your dehydrator trays or baking sheets. This is the easiest and most efficient method.
Rolling and Cutting: Place the ground beef mixture between two sheets of parchment paper. Roll it out to a thickness of about 1/8 inch. Remove the top sheet of parchment paper and use a knife or pizza cutter to cut the mixture into strips. Gently transfer the strips to your dehydrator trays or baking sheets.

Tip: For even drying, ensure the strips are uniform in thickness.

Step 4: Dehydrate or Bake

Dehydrator: Arrange the jerky strips on the dehydrator trays, leaving a small space between each strip for air circulation. Dehydrate at 160°F (71°C) for 4-6 hours, or until the jerky is dry but still pliable.
Oven: Preheat your oven to the lowest possible setting, ideally around 170°F (77°C). Place the jerky strips on a baking sheet lined with parchment paper. Prop the oven door open slightly to allow moisture to escape. Bake for 3-4 hours, or until the jerky is dry but still pliable.

Tip: Check the jerky periodically to ensure it’s drying evenly. Rotate the trays or rearrange the strips as needed. Internal temperature should reach 160°F (71°C) to kill bacteria. Use a meat thermometer to ensure it’s safe to eat. When using a ground venison jerky recipe, make sure to follow the same safety guidelines.

Step 5: Cool and Store

Once the jerky is done, remove it from the dehydrator or oven and let it cool completely. Store the cooled jerky in an airtight container or resealable bag at room temperature for up to 1-2 weeks. For longer storage, refrigerate or freeze the jerky.

Tip: To prevent moisture buildup, consider adding a food-safe desiccant packet to your storage container. Properly stored, this ground beef jerky recipe can last for weeks, if it’s not devoured first!

Nutritional Information

(Per 1 ounce serving, approximate values based on 93% lean ground beef)

Calories: 75
Protein: 12g
Fat: 2g
Saturated Fat: 1g
Sodium: 350mg (Can vary based on soy sauce used)
Carbohydrates: 3g
Fiber: 0g
Sugar: 2g

Data suggests that homemade jerky offers a significant nutritional advantage over commercial brands. A study published in the Journal of Food Science found that homemade jerky tends to have lower sodium content and fewer artificial additives.

Healthier Alternatives for the Recipe

Looking to lighten up your ground beef jerky without sacrificing flavor? Here are some creative twists:

Leaner Meat: Use 96% lean ground beef or ground turkey to reduce fat content.
Lower Sodium: Opt for low-sodium soy sauce and reduce the amount of Worcestershire sauce. You can also add a splash of apple cider vinegar for tanginess.
Natural Sweeteners: Replace brown sugar with honey, maple syrup, or stevia for a more natural sweetness.
Spice It Up Naturally: Instead of red pepper flakes, try using cayenne pepper or a dash of hot sauce for a natural kick.
Herb Infusion: Add fresh herbs like rosemary, thyme, or oregano to the marinade for a burst of flavor.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the recipe gluten-free.

Serving Suggestions

This ground beef jerky recipe isn’t just a snack; it’s a versatile ingredient! Here are some delicious ways to enjoy it:

On-the-Go Snack: Pack it for hiking, camping, or road trips for a protein-packed energy boost.
Salad Topping: Crumble it over salads for added texture and flavor.
Trail Mix: Combine it with nuts, seeds, and dried fruit for a customized trail mix.
Charcuterie Board: Add it to your charcuterie board for a savory element.
Soup Garnish: Sprinkle it over soups and stews for a smoky, meaty flavor.
Breakfast Boost: Add it to scrambled eggs or omelets for a protein-packed start to your day.
Pizza Topping: Dice it and use it as a unique pizza topping.

Common Mistakes to Avoid

Making jerky is simple, but these common pitfalls can ruin your batch:

Not Using Cure #1: This is crucial for food safety. Don’t skip it!
Overdrying: Jerky should be dry but still pliable. Overdrying will result in a brittle, unappetizing texture.
Uneven Slicing: Uneven slices will dry at different rates, resulting in inconsistent texture.
Inadequate Mixing: Make sure the spices and Cure #1 are evenly distributed throughout the ground beef mixture.
Insufficient Curing Time: Curing the meat allows the flavors to meld and helps to tenderize the meat. Don’t rush this step! A ground venison jerky recipe benefits from a similar curing process.
Storing improperly: Improper storage can lead to moisture and spoilage.

Data from food safety studies shows that neglecting to use a curing agent like Cure #1 significantly increases the risk of bacterial growth, which can lead to foodborne illness. Proper curing and drying techniques are essential for producing safe and delicious ground beef jerky.

Storing Tips for the Recipe

Proper storage is key to maintaining the quality and freshness of your ground beef jerky. Here are some tips:

Cool Completely: Before storing, make sure the jerky is completely cooled.
Airtight Container: Store the jerky in an airtight container or resealable bag.
Room Temperature: Store at room temperature for up to 1-2 weeks.
Refrigerate: For longer storage, refrigerate for up to 1-2 months.
Freeze: For long-term storage, freeze for up to 6 months.
Desiccant Packet: Consider adding a food-safe desiccant packet to your storage container to prevent moisture buildup.

Properly stored, your homemade jerky will retain its flavor and texture for weeks.

Conclusion

Making your own ground beef jerky is a rewarding experience that allows you to control the ingredients and customize the flavor to your liking. By following these simple steps and avoiding common mistakes, you can create a delicious, healthy, and protein-packed snack that’s perfect for on-the-go energy. Ready to ditch the store-bought stuff and make your own? Share your jerky-making adventures in the comments below! What are your favorite flavor combinations? Try our ground beef jerky recipe today!

FAQs

Can I use a different type of ground meat?

Yes, you can substitute ground beef with ground turkey, ground venison, or even ground bison. Keep in mind that the flavor and texture may vary slightly. A ground venison jerky recipe, for example, will have a gamier taste than beef.
Do I have to use Cure #1?

Yes, Cure #1 is essential for food safety, especially when making jerky at home. It prevents the growth of harmful bacteria that can cause botulism.
Can I make this recipe without a dehydrator?

Yes, you can use your oven to make jerky. Preheat your oven to the lowest possible setting (ideally around 170°F) and prop the oven door open slightly to allow moisture to escape.
How do I know when the jerky is done?

The jerky is done when it is dry but still pliable. It should not be brittle or crumbly.
How long does homemade jerky last?

Properly stored, homemade jerky can last for up to 1-2 weeks at room temperature, 1-2 months in the refrigerator, or 6 months in the freezer.
Can I add other spices or flavors to the recipe?

Absolutely! Feel free to experiment with your favorite spices and flavors to create a unique jerky.
What if I don’t have brown sugar?
You can substitute brown sugar with honey, maple syrup, or even a sugar substitute like stevia. Keep in mind that using a liquid sweetener might slightly alter the texture.
My jerky is too salty. What can I do?
Next time, reduce the amount of soy sauce and Worcestershire sauce. Soaking the finished jerky in water for a short period can also help draw out some of the salt.

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