Ground Beef Jerky

Ground Beef Jerky

Jason Allen 0

"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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5 h 45 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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



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 i...

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 re...

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 gr...

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.

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...