Recipe by Jason Allen
"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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ground black pepper
cayenne pepper, or to taste
extra lean ground beef
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Beef Jerky
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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