Ground Beef Jerky Recipe - Allrecipes.com
Ground Beef Jerky Recipe
  • READY IN ABOUT 6 hrs

Ground Beef Jerky

Recipe by  

"Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs 30 mins
  • READY IN

    5 hrs 45 mins

Directions

  1. Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
  2. Pass beef mixture through a meat grinder set with the finest blade.
  3. Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
  4. Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
  5. Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.
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Footnotes

  • Cook's Note:
  • If you don't have a meat grinder, use a food processor and pulse the beef with the spices in batches.
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Reviews More Reviews

Feb 16, 2014

It's a great recipe, though I agree too salty. Use half the amount of salt though, and the seasoning is perfect. I don't use the oven, just a dehydrator. And a jerky gun. Great gadget to get if you want to start making your own jerky!

 
Dec 11, 2013

We tried this with ground venison. EXTREMELY salty! I think I'd use just half the amount of salt! The flavor was good though, other than the saltiness. And our meat dried much faster than the recipe states. It was only about an hour and a half until it was completely dry. Some parts even got a little crispy. I think I'd lower the oven temp and roll it thicker next time. Maybe add a little sugar too. I thought it needed a little sweetness.

 

5 Ratings

Jun 10, 2014

I loved this. I doubled the ground beef and did everything else as directed. It was browned and cooked after two hours or so, but I cooked it the remaining 3 hours to get it dried and it is great.

 
Jul 13, 2015

I have really enjoyed this jerky and think it is perfect. My kids like it too. I took other's recommendations and only used 1 teaspoon of salt per pound and that has worked well. I have deviated just slightly. First I included in the 1 Tsp. salt some "Curing Salt No. 1" that I bought on the internet. It is intended to help the meat last longer and since I have been eating the jerky within a couple weeks I probably don't need it. However I do store it at room temp in my desk at work to snack on so I will continue adding it. Second I have been smoke cooking the jerky in my smoker for four or five hours until it reaches the right dryness. Not hard and crunchy but having just a little moisture left. This is also probably not necessary as I have prepared ground jerky in the oven before using purchased mixes and they were good without the addition of smoke cooking. Third I am using ground venison. I recommend the addition of 1 pinch cayenne pepper per pound. I left it out on my first batch and my impression was that it needed more pepper. So I added the recommended 1 pinch and it was perfect. By the way I have a measuring spoon set that includes "1 pinch" and have used that. I tried rolling it out between two sheets of wax paper. It works fine but I have gone back to squeezing it out of a jerky gun. I have tried both flat strips and round. My kids like the round jerky the best and it seems to load up the tray better. I think they like round from eating purchased round jerky.

 
Aug 09, 2015

Made this using grass fed ground beef and it is very good. If you use kosher salt the amount listed on the recipe is perfect.

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 619 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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