Beef Jerky Recipes Using Ground Beef

Ground meat jerky tin can exist a bully alternative to whole muscle jerky. Many people adopt footing meat jerky because it is easier to chew, they adopt the texture, it's easy to make, etc... To notice out if you like ground meat jerky y'all have to make some!

Below are 2 means of making basis jerky. Ane is with a jerky gun and the other is with mutual household appliances. Then let'due south get started!

Spring to:

• Using a hasty gun
• Footing Jerky Without a Jerky Gun
• Food Condom Tips:
• Related Posts:

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Using a jerky gun

 Choose a LEAN package of ground beef. Don't employ any beef that has more than 10% fat. When I make ground beefiness jerky I use 96% Lean / iv% Fat meat.

Season the meat with your favorite recipe, mix well with your hands, and refrigerate for 3-24 hours then the meat can demark together. Don't take a recipe? Not to worry, I have dozens of tested beef jerky recipes you tin can choose from. About of these recipes were used on whole musculus hasty, only many volition work for ground beefiness as well! Choose a recipe that has VERY piddling liquid ingredients. 1-2oz of liquid per 1 pound of meat is nearly the perfect amount. (1oz liquid = 2tbsp) If there are no liquid ingredients, Cold water tin be used to help mix seasonings and meat.

After taking your meat out of the refrigerator, pack the footing beef into a Jerky Gun a little at a time. Make sure that there are no air pockets within the meat when packing the tube. Air pockets will foreclose the meat from existence packed together and in long strips. I personally use an LEM Hasty Cannon which works great!

Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven. Have a knife handy to cut the beef abroad from the nozzle after you lot make your strip the desired length so you tin can commencement another beef jerky strip. Shown below are trays from my Excalibur Dehydrator.

Dry at 160°F for three-8 hours. Bank check later 3 hours and dry every bit needed checking every one-half hour.

Jerky volition be finished when it bends without breaking in half. The jerky should still feel soft to the touch and non difficult on the outside. ENJOY!!! You but fabricated ground beef jerky! Aye, it's that easy....

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Footing Jerky Without a Jerky Gun

Start with the same LEAN bundle of ground beef that yous would use if using a hasty gun.

Season the meat with your favorite recipe, mix well with your easily, and refrigerate for 3-24 hours so the meat can demark together. Don't accept a recipe? Not to worry, I have dozens of tested beefiness jerky recipes you can cull from.

Below you can encounter my Coconut Footing Beef Jerky.

Virtually of these recipes were used on whole muscle jerky, but many will work for ground beefiness as well! Choose a recipe that has VERY petty liquid ingredients. 1oz of liquid per 1 pound of meat is about the perfect amount. (1oz liquid = 2tbsp) If there are no liquid ingredients, COLD water can be used to help mix seasonings and meat.

Afterward taking your meat out of the fridge, place it on a cookie sheet lined with parchment paper. With the employ of a rolling pin, flatten the beef to about a ¼ inch thick.

Score the jerky into strips with a slow knife or pizza cutter about an inch wide. Don't worry about making certain if they are completely cut all the way to the paper. You are just trying to score the strips and then it volition break apart easily afterward drying.

If drying in an oven, preheat the oven to 300° F. Identify the beef inside and bake for 10 minutes with the door closed to pre-heat the strips to an internal temperature of 160°F.

Now turn the oven to 170°F or your ovens lowest setting and bake for 2 hours with the oven door partly open. (Stick a wooden spoon in the door to get out a small gap for air to circulate and escape) Flip the meat after 2 hours, pat dry with a paper towel, and continue to dry some other 2 hours or until the jerky is finished.

The ground beef jerky will be finished when it bends without breaking in one-half. The jerky should still feel soft to the bear on and not difficult on the outside.

Food Condom Tips:

When making basis meat jerky you are dealing with meat that has been processed and ground making information technology take more surface expanse than whole meat and therefor more susceptible to bacteria. For this reason I recommend:

• Using latex gloves when mixing the ground meat with the spices likewise equally when loading the meat into the hasty gun.
• Make sure that a curing salt is used when making ground meat jerky. This step is optional when making whole musculus jerky, only for food safety, I highly recommend e'er using it when making ground meat hasty.
• Pre-heat the beefiness strips to an internal temperature of 160°F to help impale whatsoever potential leaner. This should be washed at the beginning of the drying process.

• Coconut Basis Beef Jerky

• Wicked Peppery Ground Beef Hasty

• Jerkyholic's Original Footing Beef Hasty

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Source: https://www.jerkyholic.com/how-to-make-ground-beef-jerky/

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