Ground beef jerky is not only delicious but a budget friendly recipe. If you love beef jerky I think you’re going to really enjoy this recipe! This quick and easy recipe uses ingredients you probably already have in your pantry.
Homemade jerky has been a family favorite in our house for awhile. It was one of the first things I made when I got my first dehydrator. What I love about homemade ground beef jerky is that is only takes 4 simple ingredients. Even better, it doesn’t require a meat slicer for even jerky slices.
I like making my own jerky because I can avoid adding a ton of sugar, MSG and other chemical additives in store bought jerky.
Is it safe to dehydrate ground beef?
Yes, it is safe. However, the recommendation is to dehydrate at 165 degrees F.
How long does it take to dehydrate jerky?
It should take from 3.5 hours to 5 hours for your jerky to completely dehydrate. It could take up to 12 hours in some climates.
How should I store jerky?
You can keep in in an air tight bag on the counter for a day or two but after that I would recommend storing it in the refrigerator or freezer.
How much jerky will I get from a pound of ground beef?
This really depends on the cut of ground you use. But from you should get about 1/3 pound of jerky after dehydration.
Ingredients Needed to Prepare Ground Beef Jerky at Home
- 93% Lean Ground Beef (Ground Venison is delicious too)
- Seasoning Salt (I use my homemade seasoned salt recipe) or just you salt, black pepper and onion powder.
- Worcestershire Sauce (You make make a homemade Worcestershire too!)
- Liquid Smoke
Equipment Need to Make Homemade Jerky
- Dehydrator (Nesco is a great budget friendly option or Excalibur if your budget allows). I like the larger dehydrator trays on the Excalibur.
- Pizza Cutter (for scoring the jerky)
- Aluminum foil or wax paper
- Rolling pin
- Non-Stick Cooking Spray
- A jerky gun can be helpful but not required
Steps to Making Ground Beef Jerky
Gather all your ingredients.
Pour the Worcestershire Sauce and liquid smoke onto ground beef.
Sprinkle seasoning salt over top of beef.
With your hands, mix the meat and spices well.
Lay your aluminum foil or wax paper onto your counter and spray with a generous amount of non-stick spray.
Spread half the beef mixture in a rectangle on the aluminum foil.
Spray a second piece of foil or wax paper and lay on top of the beef.
Use the rolling pin to flatten the meat, to about 1/8th of an inch thick.
Slowly remove the aluminum foil.
Use a pizza cutter, or knife to score meat.
Pick up the aluminum foil with meat and place it upside down on the dehydrator rack.
Gently remove the layer of aluminum foil.
Repeat this process with the second half of the beef mixture.
Cook in the dehydrator at 165 F for 3 ½ hours.
Check meat. If it is still wet, or “sticky” cook for an additional 30-60 minutes (more if necessary).
The jerky should be flexible but hard and dry to the touch.
Once meat is cool, store in an airtight container. Store this in the refrigerator or freezer if you plan to keep it for more than a few days.
More on Dehydrating & Preserving
- Food Dehydrators What You Need to Know
- Dehydrating Apples at Home
- Vacuum Sealers What You Need to Know
- All Natural Homemade Garlic Powder
- How to Make Celery Powder
- Dehydrated Pears-An Easy Healthy Snack
Ground Beef Jerky
Ingredients
- 1.5 lbs 93% Lean Ground Beef Ground Venison is delicious too
- 2 tbsp Seasoning Salt I use my homemade seasoned salt recipe
- 2 tsp Worcestershire Sauce You make make a homemade Worcestershire too!
- 1 tsp Liquid Smoke
Instructions
-
Gather all your ingredients.
-
Pour the Worcestershire Sauce and liquid smoke onto ground beef.
Sprinkle seasoning salt over top of beef.
-
With your hands, mix the meat and spices well.
-
Lay your aluminum foil or wax paper onto your counter and spray with a generous amount of non-stick spray.
Spread half the beef mixture in a rectangle on the aluminum foil.
Spray a second piece of foil or wax paper and lay on top of the beef.
Use the rolling pin to flatten the meat, to about 1/8th of an inch thick.
-
Slowly remove the aluminum foil.
Use a pizza cutter, or knife to score meat.
-
Pick up the aluminum foil with meat and place it upside down on the dehydrator rack.
Gently remove the layer of aluminum foil.
Repeat this process with the second half of the beef mixture.
Cook in the dehydrator at 165 F for 3 ½ hours.
Check meat. If it is still wet, or “sticky” cook for an additional 30-60 minutes (more if necessary).
The jerky should be flexible but hard and dry to the touch.
Once meat is cool, store in an airtight container. Store this in the refrigerator or freezer if you plan to keep it for more than a few days.
