-
-
My review
Ground Beef Jerky
1
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."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 45 m servings 126Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
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
Share
Explore more
Reviews
Read all reviews 1517 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
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...
5/22/2016
The salt content was over powering. I'm not really liking the ginger either...