Some people have never made a ground beef jerky recipe, but this is one of my favorite kinds of jerky. I particularly love that it is soft and sometimes lower in fat than regular jerky. If you know how to dehydrate meat, then this recipe shouldn’t be a problem, and either way, it’s pretty straightforward.
Try This Ground Beef Jerky Recipe For A Simple, Healthy Snack
Let’s make some jerky!
When I knew I only had about a pound of ground beef, all I could think about was how I should use it quickly. I also noticed that my stash of beef jerky was running low, so why not make a ground beef jerky recipe? You can check out this article on ground beef jerky for more ideas on how to make it.
For this dish, I used a special marinade that I think gives the jerky a particular flavor that most people love. Soy sauce, Worcestershire sauce, curing salt, black pepper, lemon pepper, curry powder, ginger, coriander, garlic powder, and onion powder, all make this beef absorb tremendous flavor.
If you don’t have some of these spices, you can use something else. Some good alternatives are cumin, paprika, teriyaki sauce, lime juice, mashed garlic, and red pepper flakes.
After I prepare my marinade and mix the ground beef in so that it absorbs all the flavor and aroma. Sometimes I leave it on the fridge for an hour or so, but you don’t have to do this.
You may want to have a jerky gun for this recipe. It allows for the meat to be set correctly and thinly. However, you can improvise if you don’t have one. Simply spread the meat on a baking sheet with wax paper, and then roll it thinly with a rolling pin.
I prefer to dehydrate my meat in a dehydrator, but an oven can work too. Just make sure you check on it often. It took about 3 and a half hours for my jerky to be ready, but it may vary depending on the thickness of your meat.
Try this new ground beef jerky recipe and enjoy a new kind of snack that is nutritious and lean!
Ground Beef Jerky
Ingredients
1 lb (450 g) lean ground beef
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/4 tsp curing salt
1 tsp ground black pepper
1 tsp ground lemon pepper
1 tsp curry powder
1 tsp ginger powder
1/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
Directions
- Mix 1 lb (450 g) of ground beef with the other ingredients in a bowl.
- Mix seasonings and ground beef thoroughly.
- Spread ground meat evenly on a baking sheet.
- Cover with wax paper and roll with a rolling pin until the ground meat is just 1/4 inch thick.
- Slice beef into jerky strips 4-5 inches (10-13 cm) long and 1-inch (2.5 cm) thick.
- Dry in dehydrator at 160 F (70 C) for 3 1/2 hours.
Notes
- Jerky is done when it’s dry to touch and flexible. If it breaks in half after you bend it a little, it means it’s overdone.
