Ground Beef Jerky Recipe - Allrecipes.com
  • 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.
Kitchen-Friendly View

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

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.

 
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.

 

3 Ratings

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!

 

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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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