Ground Beef Jerky Recipe
When exploring the world of homemade snacks, we come upon a recipe for ground beef jerky recipe, an expert of delicious delights. With a spice-based cape and a little homemade magic, it’s like the superhero of the snack world, rescuing us from the dangers of hunger. Who would have thought that turning plain ground beef jerky recipe into a flavorful, chewy jerky could be just as much fun as binge-watching the latest television show? With just your oven (or a dehydrator, if you want to get very adventurous), you can create a gourmet masterpiece in your kitchen with this recipe, which promises adventure in every bite.
Ingredients
- 3 pounds ground beef (use 97% lean/7% fat)
- 5 teaspoons garlic powder
- 4 teaspoons onion powder
- 3-4 teaspoons sea salt (we prefer 4 teaspoons)
- 2 teaspoons ground black pepper
- 1 ¼ cup beef broth
- 1 tablespoon Wright’s Hickory Liquid Smoke
- 2 teaspoons molasses
How to make Ground Beef Jerky Recipe
The Spice Mix Concoction
First things first, let’s talk about the spice mix. This is where the magic happens, and your ground beef jerky recipe gets its personality. Mix together 1 tablespoon of salt, 1 teaspoon of black pepper, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, and a pinch of red pepper flakes for that kick (because life needs a little spice, right?). Feel free to whisper a spell over your spice mix for extra flavor.
Marrying the Beef and the Spice
Take 2 pounds of lean ground beef jerky recipe; the leaner, the better, because nobody likes a greasy jerky. It’s like that one friend who’s a bit too much to handle sometimes. Add your spellbound spice mix to the beef, and then, as if you’re creating a potion, pour in 1/4 cup of soy sauce and 1/4 cup of Worcestershire sauce for that umami bomb. Mix it all together with your hands—yes, it’s messy, but so is life.
The Great Flatten
Once your ground beef jerky recipe is thoroughly mixed, it’s time to flatten it. If you have a jerky gun, now’s its time to shine. If not, no worries! Place the beef between two pieces of wax paper and roll it out with a rolling pin until it’s about 1/4 inch thick. It’s like making a ground beef jerky recipe pancake, but please, for the love of snacks, don’t flip it with a spatula.
The Dehydration Dance
Now, for the dehydration dance. If you have a dehydrator, lay your ground beef jerky recipe strips out and set it to 160°F (71°C) for about 4 to 6 hours. If you’re using an oven, place the strips on a baking rack over a baking sheet, and bake at the lowest setting, with the door slightly ajar, for the same amount of time. Peek in occasionally, like watching the climax of a thriller movie, but in your oven.
The Taste Test
After hours of anticipation, your ground beef jerky is ready for the most critical step: the taste test. Cool the jerky on a rack before conducting your taste test. It should be chewy, but not tough. If it passes your rigorous testing, congratulations, you’re now a jerky master.
| Device | Temperature | Time |
| Oven | 165°F -175°F | 2.5 – 4.5 Hours |
| Dehydrator | 165°F | 3 – 4.5 hours |
| Smoker | 160°F – 170°F | 2.5 – 3 hours |
Storing
Think of storing your jerky like hiding your favorite snacks from food thieves (a.k.a. family and friends). First, let the jerky cool down completely; patience is key, young grasshopper. Once cool, slide your jerky into an airtight container or a zip-lock bag. If you’re feeling extra, you can toss in a silica gel packet to keep moisture at bay—just don’t snack on that by mistake.
Place your container in a cool, dark place, like a pantry or a cupboard. Here, your jerky can live happily for 1-2 months. If you prefer your snacks to have a longer shelf life (because, let’s face it, who doesn’t?), the refrigerator is your jerky’s new best friend, extending its stay to about 6 months. Just remember, the key to longevity is keeping it away from air and moisture—jerky’s archenemies.
Reheating
If you find your jerky has turned into a jaw workout, you can try reviving it slightly. Place the jerky in a sealed container with a moist paper towel for a short period to reintroduce a bit of moisture. Just be careful not to turn your jerky into a spa guest; too much moisture and it might think it’s on vacation, leading to mold.
NUTRITION
- Calories: 180kcal
- Carbohydrates: 6g
- Protein: 25g
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 70mg
- Sodium: 955mg
- Potassium: 469mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 80IU
- Vitamin C: 1mg
- Calcium: 26mg
- Iron: 3mg
Finally
Here it is, everyone, the culmination of our ground beef jerky recipe story. You’ve mastered the world of spices, battled ground beef jerky recipe, and come out on top with a batch of jerky so delicious it might just melt into the store more quickly than your self control. Recall that creating jerky is more about dancing among the tastes than it is about following a formula. Therefore, feel free to modify the recipe and add your own twist—after all, a personal touch makes sense for every outstanding snack tale. Let your spices be your actors, your kitchen your stage, and every jerky batch you make a testament to your culinary talent. To your snack-making journey, drink.
Frequently Asked Questions
Can I use any type of ground beef for jerky?
However, think of your ground beef jerky recipe like your gym membership—leaner is better. Opt for ground beef with a lower fat content, ideally 90% lean or more. Fat doesn’t dehydrate well and can make your jerky greasy, turning your snack time into a slip-and-slide adventure on your kitchen floor.
Do I really need a jerky gun or dehydrator?
Nope, you don’t need them, but they’re like the cheat codes in the snack-making game. A jerky gun helps in shaping your ground beef jerky recipe like a pro, and a dehydrator offers a controlled environment for drying. But, a rolling pin and an oven can also get you to the finish line; it might just take a bit more elbow grease and patience.
How long does homemade ground beef jerky recipe last?
If you treat your jerky right, it’ll stick around longer than the last guest at a party. Store it in an airtight container in a cool, dry place, and it should last up to 1-2 months. If you refrigerate it, you can extend its life to about 6 months, giving you a long-term snack solution!
Can I add or substitute spices in the recipe?
Your spice mix is like your playlist—tailor it to your mood. Feel free to experiment with different spices and seasonings. Want it sweeter? Add some brown sugar. Craving heat? Throw in more red pepper flakes. The beauty of homemade jerky is making it exactly how you love it.
Is there a way to tell when the jerky is perfectly done?
Yes, there’s a sweet spot. You’re aiming for a texture that’s chewy, not brittle. The jerky should bend a bit before breaking. If it snaps faster than a twig under a boot, it’s overdone. If it feels like chewing on a rubber band, give it more time. Like finding the perfect pair of jeans, it’s all about that perfect fit—between too dry and just right.
