Homemade Ground Beef Jerky: A Simple and Delicious Recipe

Ground beef jerky offers a delicious and convenient snack, perfect for hiking, road trips, or simply satisfying a craving. While traditionally made from sliced beef, ground beef jerky provides a more affordable and accessible option for homemade jerky enthusiasts. This guide provides a detailed recipe and instructions for creating flavorful and satisfying ground beef jerky at home.

Why Ground Beef Jerky?

There are several reasons to choose ground beef for making jerky:

* **Cost-Effective:** Ground beef is generally cheaper than whole cuts of beef suitable for slicing, making it a budget-friendly option.
* **Easier to Work With:** Forming ground beef into strips or shapes is simpler than thinly slicing whole cuts, especially for beginners.
* **Consistent Texture:** Ground beef provides a uniform texture throughout the jerky, ensuring even drying and a more consistent bite.
* **Customizable:** Ground beef readily absorbs marinades and seasonings, allowing for endless flavor combinations.

What You’ll Need

Before you start, gather the necessary equipment and ingredients:

Equipment:

* **Meat Grinder (Optional but Recommended):** While you can buy pre-ground beef, grinding your own allows you to control the fat content and quality of the meat. Using a grinder will generally yield a more consistent product.
* **Jerky Gun or Cookie Press:** A jerky gun is specifically designed to extrude ground meat into strips, ensuring uniformity. A cookie press with a suitable attachment can also be used.
* **Dehydrator or Oven:** A dehydrator provides consistent low-temperature drying, ideal for jerky. An oven can also be used, but requires careful monitoring.
* **Mixing Bowls:** For mixing the ground beef and marinade.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Parchment Paper or Dehydrator Sheets:** To prevent the jerky from sticking to the dehydrator trays or oven racks.
* **Cutting Board:** For preparing ingredients.
* **Knife:** For cutting vegetables and trimming meat (if grinding your own).
* **Storage Containers:** Airtight containers or resealable bags for storing the finished jerky.

Ingredients:

* **Ground Beef:** Use lean ground beef (90% lean or higher) to minimize fat content, which can lead to spoilage. Aim for about 2-3 pounds for a good batch.
* **Soy Sauce:** Provides a salty and umami base for the marinade. Low-sodium soy sauce is a good option to control the saltiness.
* **Worcestershire Sauce:** Adds depth and complexity to the flavor.
* **Brown Sugar (Optional):** Adds a touch of sweetness and helps with browning.
* **Liquid Smoke (Optional):** Imparts a smoky flavor if you’re not using a smoker.
* **Garlic Powder:** Adds a savory garlic flavor.
* **Onion Powder:** Enhances the overall savory profile.
* **Black Pepper:** Adds a touch of spice.
* **Red Pepper Flakes (Optional):** For added heat.
* **Other Spices and Seasonings:** Experiment with your favorite spices, such as smoked paprika, cayenne pepper, chili powder, or your favorite jerky seasoning blend.
* **Cure #1 (Sodium Nitrite):** This is *crucial* for safety. Cure #1 inhibits the growth of bacteria like *Clostridium botulinum*, which can cause botulism. **Do NOT skip this ingredient if you are drying at low temperatures.** Use it according to the manufacturer’s instructions.

Detailed Recipe and Instructions

Here’s a step-by-step guide to making delicious ground beef jerky:

Step 1: Prepare the Ground Beef

* **If grinding your own:** Choose a lean cut of beef, such as round or sirloin. Trim away any excess fat. Cut the beef into 1-inch cubes and grind using a meat grinder. A coarse grind is generally preferred for jerky.
* **If using pre-ground beef:** Ensure the ground beef is lean (90% lean or higher). If the ground beef has been refrigerated, allow it to warm up slightly for easier mixing.

Step 2: Prepare the Marinade

This is where you can get creative with your flavors. Here’s a basic marinade recipe, which you can customize to your liking:

* 1/2 cup soy sauce
* 1/4 cup Worcestershire sauce
* 2 tablespoons brown sugar (optional)
* 1 teaspoon liquid smoke (optional)
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 teaspoon black pepper
* 1/2 teaspoon red pepper flakes (optional)
* **Cure #1:** Follow the manufacturer’s instructions carefully for the correct amount based on the weight of your ground beef. This is usually a very small amount. *Too much can be toxic.*

**Instructions:**

1. In a mixing bowl, combine all the marinade ingredients. Whisk until the brown sugar (if using) is dissolved and the mixture is well combined.
2. Taste the marinade and adjust the seasonings to your liking. Add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat.

Step 3: Marinate the Ground Beef

1. Place the ground beef in a large mixing bowl.
2. Pour the marinade over the ground beef.
3. Using your hands (or a sturdy spoon), thoroughly mix the ground beef and marinade until the meat is evenly coated. Ensure the marinade is distributed throughout the mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the meat marinates, the more flavorful the jerky will be. During the marinating process, occasionally stir the mixture to ensure even flavor distribution.

Step 4: Prepare the Jerky Gun or Cookie Press

1. If using a jerky gun, assemble it according to the manufacturer’s instructions. Choose a flat nozzle attachment for making jerky strips.
2. If using a cookie press, select a flat or rectangular attachment. Test the press with a small amount of the marinated ground beef to ensure it extrudes properly.

Step 5: Form the Jerky Strips

1. Load the marinated ground beef into the jerky gun or cookie press.
2. Extrude the ground beef onto parchment paper-lined dehydrator trays or oven racks. Aim for strips that are about 1/8 to 1/4 inch thick and 4 to 6 inches long. Maintain even spacing between the strips to allow for proper air circulation.
3. If you don’t have a jerky gun or cookie press, you can roll the ground beef mixture between two sheets of parchment paper and then cut it into strips using a knife. This method requires more patience and may result in less uniform strips.

Step 6: Dehydrate or Bake the Jerky

**Dehydrator Method:**

1. Arrange the trays in the dehydrator, ensuring there is ample space between each tray for air circulation.
2. Set the dehydrator temperature to 160°F (71°C). This is important to kill bacteria.
3. Dehydrate for 4-8 hours, or until the jerky is dry and leathery. The drying time will vary depending on the thickness of the strips and the efficiency of your dehydrator.
4. Check the jerky periodically. It’s done when it bends without breaking and doesn’t feel soft or mushy.

**Oven Method:**

1. Preheat your oven to the lowest possible temperature, ideally between 160°F (71°C) and 170°F (77°C). If your oven doesn’t go this low, prop the door open slightly to allow moisture to escape.
2. Place the oven racks with the jerky strips in the preheated oven.
3. Bake for 3-6 hours, or until the jerky is dry and leathery. The drying time will vary depending on the thickness of the strips and the oven temperature. Rotate the racks periodically to ensure even drying.
4. Check the jerky periodically. It’s done when it bends without breaking and doesn’t feel soft or mushy.

**Important Safety Note:** Regardless of whether you use a dehydrator or an oven, ensure the internal temperature of the jerky reaches 160°F (71°C) to kill any potential bacteria. Use a meat thermometer to check the temperature. This is the most important factor related to food safety.

Step 7: Cooling and Storing the Jerky

1. Once the jerky is done, remove it from the dehydrator or oven and let it cool completely on a wire rack.
2. Once cooled, store the jerky in airtight containers or resealable bags. Properly stored, ground beef jerky can last for 1-2 weeks at room temperature or up to 1-2 months in the refrigerator. For longer storage, freeze the jerky.

Tips and Tricks for Perfect Ground Beef Jerky

* **Use Lean Ground Beef:** Excess fat can cause the jerky to spoil quickly and can also make it greasy.
* **Marinate Thoroughly:** Marinating the ground beef for an extended period allows the flavors to penetrate the meat and ensures a more flavorful final product.
* **Ensure Proper Drying:** Under-dried jerky can be susceptible to spoilage. Make sure the jerky is dry and leathery before storing it.
* **Cut Uniform Strips:** Uniform strips will dry more evenly, resulting in a more consistent texture.
* **Experiment with Flavors:** Don’t be afraid to experiment with different spices and seasonings to create your own unique jerky flavor.
* **Check the Internal Temperature:** Use a meat thermometer to ensure the internal temperature of the jerky reaches 160°F (71°C) to kill any potential bacteria.
* **Consider Smoke:** Smoking the jerky (using a smoker or adding liquid smoke to the marinade) can add a delicious smoky flavor.
* **Watch the Salt:** Too much salt can make the jerky unpalatable. Taste the marinade before adding it to the ground beef and adjust the seasonings as needed.
* **Cleanliness is Key:** Maintain a clean work environment and wash your hands thoroughly before and after handling raw meat.

Flavor Variations

Here are a few flavor variations to inspire your jerky-making adventures:

* **Sweet and Spicy:** Add honey, brown sugar, and chili flakes to the marinade.
* **Teriyaki:** Use teriyaki sauce, ginger, and garlic in the marinade.
* **Spicy BBQ:** Add BBQ sauce, chili powder, and cumin to the marinade.
* **Pepperoni:** Add pepperoni seasoning and a touch of tomato paste to the marinade.
* **Lemon Pepper:** Use lemon juice, black pepper, and garlic powder in the marinade.

Troubleshooting

* **Jerky is too dry:** Reduce the drying time or lower the temperature.
* **Jerky is too moist:** Increase the drying time or raise the temperature.
* **Jerky is too salty:** Use low-sodium soy sauce or reduce the amount of soy sauce in the marinade.
* **Jerky is not flavorful enough:** Marinate the ground beef for a longer period or add more spices to the marinade.
* **Jerky is too tough:** Use a meat tenderizer or marinate the ground beef in an acidic marinade (e.g., with vinegar or lemon juice).

Safety Considerations

* **Cure #1 is essential.** Do not skip it.
* **Maintain proper hygiene:** Wash your hands thoroughly before and after handling raw meat.
* **Use lean ground beef:** Excess fat can promote bacterial growth.
* **Ensure proper drying:** Under-dried jerky can be susceptible to spoilage.
* **Store the jerky properly:** Store the jerky in airtight containers or resealable bags.

Making homemade ground beef jerky is a rewarding process that allows you to create a delicious and customizable snack. By following these detailed instructions and tips, you can easily make flavorful and safe jerky at home. Enjoy!