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My review
Ground Beef Jerky
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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Ingredients
5 h 45 m servings 126 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Pass beef mixture through a meat grinder set with the finest blade.
- Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
- 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.
- 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.
Footnotes
- Cook's Note:
- If you don't have a meat grinder, use a food processor and pulse the beef with the spices in batches.
Nutrition Facts
Per Serving: 126 calories; 8 g fat; 0.7 g carbohydrates; 12.2 g protein; 39 mg cholesterol; 619 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
2/16/2014
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...
Most helpful critical review
12/11/2013
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...
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Newest
2/16/2014
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...
12/11/2013
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...
6/10/2014
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...
7/13/2015
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...
3/4/2016
**Made 3lbs instead of 1lb. -Substituted salt for 1/4 cup soy sauce. -2 tsp black pepper Used a mixer and mixed it up real well first. Jerky cannon to get strips. Dehydrator for 6.5 hours on ...
8/9/2015
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.
2/25/2017
Delicious jerky recipe.. I've also added some cumin and paprika to the mixture and it taste just like the store bought jerky seasoning.
9/8/2016
Absolutely the best substitute for any prepackaged jerky mix. Great flavor and adjustable to your personal likes. I doubled the recipe and had wonderful results. The next batch I make I'm goi...
1/5/2016
Great Recipe! This was my first time using ground meat and it took me a couple of slices to get used to the texture differences. I used my dehydrator and I let it dry a little longer than state...