Easy Ground Beef Jerky Recipe for Homemade Snacks
Table of Contents
Table of Contents
Making homemade beef jerky can be a cost-effective way to enjoy your favorite snack. With a simple ground beef jerky recipe, you can create a large quantity of delicious jerky while saving money.
Using lean ground beef, you can make a batch of jerky that’s not only affordable but also packed with flavor. The basic ingredients and equipment needed are easily accessible, making it a great option for those looking to try their hand at making homemade snacks.
Key Takeaways
- Discover how to make delicious homemade beef jerky using a simple recipe.
- Learn why ground beef jerky is a cost-effective alternative to store-bought options.
- Understand the basic principles behind making ground beef jerky, including equipment and ingredients.
- Find out how this easy recipe can yield a substantial amount of jerky at a fraction of the cost.
- Get an overview of the time commitment required to create your own batch of homemade beef jerky snacks.
Why Ground Beef Makes Perfect Homemade Jerky
Ground beef is a popular option for making jerky at home, and for good reason. It offers several advantages over traditional whole muscle jerky, making it an attractive choice for both beginners and experienced jerky enthusiasts.
Cost-Effective Alternative to Store-Bought Jerky
Using ground beef to make jerky can be a cost-effective alternative to buying store-bought jerky or even making traditional whole muscle jerky. By choosing ground beef, you can save money on meat costs. For instance, buying in bulk and using affordable seasoning options can significantly reduce the overall cost per ounce of your homemade jerky. This approach allows you to enjoy high-quality jerky without breaking the bank.
Texture and Flavor Advantages
Ground beef jerky has several texture and flavor advantages that make it a preferred choice for many. The ground texture allows for a more tender and easier-to-chew product compared to traditional jerky, which can sometimes be stringy or tough. Moreover, the process of grinding the meat enables better distribution of flavors throughout the jerky, ensuring that every bite is consistently seasoned. Here are some key benefits:
- More tender and easier to chew than traditional jerky
- Better flavor distribution for consistently seasoned jerky
- Greater versatility in terms of flavor profiles and customization options
- More accessible to beginners, requiring less specialized knowledge about meat cutting and muscle grain direction
By making jerky with ground beef, you can experiment with various seasonings and flavor combinations, creating a product that suits your taste preferences. This flexibility, combined with the ease of preparation and cost-effectiveness, makes ground beef an ideal choice for homemade jerky.
Essential Equipment for Making Ground Beef Jerky
To make high-quality ground beef jerky, having the right equipment is crucial. The process involves two main pieces of equipment: a jerky gun and a dehydrator.
Choosing the Right Jerky Gun
A jerky gun is essential for making ground beef jerky as it ensures consistent thickness and shape, which is difficult to achieve by hand. There are different types of jerky guns available, ranging from basic plastic models to more durable metal options.
While plastic jerky guns are cheaper, they can be frustrating to use and may not work as well as metal ones. A metal jerky gun, like the one we own, provides better performance and durability. To avoid air pockets and achieve consistent extrusion of the ground beef mixture, it’s crucial to properly load and operate the jerky gun.
Dehydrator Options and Settings
A dehydrator is another critical piece of equipment for making beef jerky. It allows for even drying and helps preserve the meat. There are various dehydrator options available, from entry-level models to advanced units with temperature control and timers.
For instance, an Excalibur dehydrator (model 3926TB) with temperature control and a timer is an excellent choice. It enables you to set the hamburger jerky to dehydrate without worrying about it drying out. For those without a dedicated dehydrator, oven dehydrating techniques can be used as an alternative, with appropriate temperature settings for food safety.
Ground Beef Jerky Recipe Ingredients
Crafting the perfect ground beef jerky begins with understanding the essential ingredients. The right combination of ingredients not only enhances the flavor but also ensures the jerky is safe to eat and has a good texture.
Selecting the Right Ground Beef
It’s essential to use lean ground beef (93% lean and 7% fat is perfect) to make this recipe. Any ground beef that is higher in fat will leave grease droplets all over the inside of your dehydrator. For best results, use extra lean beef. The more fat in the meat, the shorter the shelf life – fat goes rancid, so lean meat is best.
Seasoning Options and Flavor Profiles
The seasoning options for your ground beef jerky can vary greatly, allowing you to create different flavor profiles. Common seasonings include garlic powder and onion powder, which add depth to the jerky. You can also experiment with various salt options and other spices to create unique flavors.
Understanding Curing Salts and Liquid Smoke
Curing salts like Prague Powder #1 are crucial for making jerky. This bright pink curing salt is a mixture of salt and sodium nitrite, giving the jerky its characteristic red color and iconic flavor. It also helps ensure that your homemade meat snack will be good to eat for a long time. Additionally, liquid smoke can be used to create that distinctive smoky jerky flavor without requiring actual smoking equipment.
| Ingredient | Purpose | Example |
|---|---|---|
| Lean Ground Beef | Main ingredient | 93% lean ground beef |
| Curing Salts | Food safety and color | Prague Powder #1 |
| Seasonings | Flavor enhancement | Garlic powder, onion powder |
| Liquid Smoke | Smoky flavor | Liquid smoke |
Step-by-Step Ground Beef Jerky Recipe
This detailed recipe will walk you through the process of making ground beef jerky, from mixing the ingredients to achieving the perfect dryness. You will learn how to prepare and season the meat, use a jerky gun, dehydrate the jerky, and test for doneness.
Preparing and Seasoning the Meat
To start, combine 1 lb of ground beef with your chosen seasonings in a bowl. Mix the ground beef and seasonings thoroughly until they are evenly distributed. You can customize the flavor by adding your favorite spices or using pre-mixed seasoning blends. Ensure that the mixture is consistent to achieve uniform flavor in your jerky strips.
For example, you can add a teaspoon of salt, a teaspoon of black pepper, and other desired seasonings to the ground beef mixture. The key is to mix well so that the flavors are evenly distributed throughout the meat.
Loading and Using the Jerky Gun
If you’re using a jerky gun, load it with the prepared ground beef mixture. Make sure to avoid air pockets, as they can cause inconsistent extrusion and affect the quality of your jerky strips. Shoot 4-5″ long strips onto a dehydrator tray or a baking sheet lined with parchment paper.
To achieve uniform jerky strips, maintain consistent pressure on the jerky gun. This will help in creating strips of similar thickness and length, ensuring that they dehydrate evenly.
Dehydrating Process and Temperature Guidelines
Dry the jerky strips using your preferred method. If using a dehydrator, set it to 160°F (or 165°F as per your dehydrator’s guidelines). Dehydrate for 3½ hours or until the jerky starts to become dry to the touch. It’s crucial to flip the jerky strips halfway through the dehydration process to ensure even drying.
| Dehydrator Temperature | Dehydration Time | Flipping Time |
|---|---|---|
| 160°F | 2 hours | Remove, flip, and continue dehydrating |
| 165°F | 2-3 hours | After 2 hours, flip and continue |
How to Test for Doneness
Ground beef jerky is done when it becomes dry to the touch but still bends without breaking. If it cracks when bent, it may be over-dried. Perform the bend test to check for doneness: if the jerky strip bends without breaking, it’s ready; if it breaks or cracks, it needs further dehydration or has been over-dried.
Pro Tips for Perfect Ground Beef Jerky
To achieve perfect ground beef jerky, it’s essential to follow some pro tips that will elevate your snack game. Making great ground beef jerky requires attention to detail, from preparation to dehydration.
Avoiding Common Mistakes
One common mistake is not keeping the ground beef cold during preparation. Cold meat is crucial as it makes the meat easier to work with and helps prevent bacterial growth. Another mistake is making jerky strips too thick, which can lead to uneven dehydration.
To avoid this, aim for thinner strips, as they dehydrate quicker and are easier to form, even when using a jerky gun. If your jerky gun has a double flat nozzle, consider using the single nozzle for more consistent results.
Flavor Variations and Customizations
Experimenting with different flavors can take your beef jerky to the next level. You can achieve various flavor profiles, from spicy to sweet, by adjusting the seasonings. For instance, adding a teaspoon of soy sauce can give your jerky a savory flavor, while a dash of hot sauce can add a spicy kick.
Feel free to get creative with your seasonings and try out international flavors to keep your snacks interesting.
Making Jerky Without a Jerky Gun
If you don’t have a jerky gun, you can still make great ground beef jerky. Simply spread the ground meat on a baking sheet, cover it with wax paper, and use a rolling pin to roll it out to about ¼ inch thickness. Then, slice the meat into jerky strips, about 4-5 inches long and 1 inch wide.
This method allows you to achieve uniform strips without specialized equipment. By following these pro tips, you’ll be able to create delicious beef jerky that’s perfect for snacking on the go.
Storing and Enjoying Your Homemade Beef Jerky
You’ve successfully crafted your ground beef jerky; now, discover how to enjoy it for weeks to come. Proper storage is key to maintaining its freshness and flavor.
To keep your homemade ground beef jerky fresh, store it in an airtight container. At room temperature, it’s best consumed within 12 hours. For longer storage, refrigerate it for up to 7 days or freeze it for 3-4 months.
If you plan to store it for an extended period, consider using vacuum sealing or other oxygen-removal techniques to significantly extend its shelf life. When stored correctly, your beef jerky can remain fresh for a month or more in a cool, dark place.
Beyond snacking, you can incorporate your homemade jerky into various recipes, such as trail mixes, salads, or as a topping for soups and noodle dishes. Get creative and enjoy the fruits of your labor!