Ground Beef Jerky Food

JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY

Steps:

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
• Slice the pan of beef into jerky strips 4-5" long and 1" thick
• Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

GROUND BEEF JERKY

Steps:

• 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.

GROUND BEEF JERKY

Steps:

• In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this up at bedtime and let it sit until after lunch the next day, and it wasn't too strong.
• Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to fire through the gun.
• If you don't have a jerky gun, roll the mixture out very thinly (1/8 inch thick) and score lines where you would like the pieces to break apart.
• Dry at 145° - 165° F (63° - 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

HOW TO MAKE BEEF JERKY FROM GROUND MEAT INCLUDING WILD GAME

Steps:

• Preheat oven to 170 degrees Fahrenheit.
• Combine all ingredients in bowl and mix thoroughly including any optional ingredients you have have decided to add.
• Divide mixture into flat strips. You can use a jerky gun for this or follow the directions in the post. The strips should be between 1/8 and 1/4 inch thick. For ticker strips more cooking time will be needed.
• Place strips on baking cooling racks.
• Place racks in oven and let cook/dry for 2 hours.
• For a dryer jerky, increase cook time but do not shorten time to less than 2 hours. The jerky needs to reach an internal temperature of at least 160 degrees Fahrenheit for this recipe.
• For best long term storage I refrigerate the jerky in FoodSaver Bags or in Ziploc.

GROUND BEEF JERKY

Steps:

• Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, mild woods like apple or maple will be more subtle.
• Make the ground beef mixture. Place the ground beef in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.
• Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn't overlapping or touching other pieces. If you don't have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
• Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
• Cool, store, and enjoy! Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.

EASY HOMEMADE JERKY FROM GROUND BEEF

Steps:

• In a bowl, mix seasonings into the beef until evenly distributed, with your hands. Divide beef mixture into 3 or 4 sections. Roll to the size of your dehydrator trays between either paraflex sheets or plastic wrap if you don't have paraflex sheets.
• Remove plastic wrap as you flip the meat onto the dehydrator trays. Score into jerky-sized strips with a sharp knife, being careful not to cut the dehydrator tray, and dry on high overnight, or until thoroughly cooked. Break apart at the score lines.
• Store in the fridge long term, though the salt and dehydrator preserve this well to last for a weekend camping trip or all day on a hike.

GROUND BEEF JERKY

Steps:

• Gather all your ingredients.
• Pour the Worcestershire Sauce and liquid smoke onto ground beef.Sprinkle seasoning salt over top of beef.
• With your hands, mix the meat and spices well.
• Lay your aluminum foil or wax paper onto your counter and spray with a generous amount of non-stick spray.Spread half the beef mixture in a rectangle on the aluminum foil.Spray a second piece of foil or wax paper and lay on top of the beef.Use the rolling pin to flatten the meat, to about 1/8th of an inch thick.
• Slowly remove the aluminum foil.Use a pizza cutter, or knife to score meat.
• Pick up the aluminum foil with meat and place it upside down on the dehydrator rack.Gently remove the layer of aluminum foil.Repeat this process with the second half of the beef mixture.Cook in the dehydrator at 165 F for 3 ½ hours.Check meat. If it is still wet, or "sticky" cook for an additional 30-60 minutes (more if necessary).The jerky should be flexible but hard and dry to the touch.Once meat is cool, store in an airtight container. Store this in the refrigerator or freezer if you plan to keep it for more than a few days.

HAMBURGER BEEF JERKY

Steps:

• Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
• You need to really get your hands in to mix it well.
• Press into strips with a jerky gun.
• Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
• Coat strips with sauce.
• Place on trays to dry.
• Dry according to your dehydrator manufacturers instructions.
• Other flavors as follows:.
• Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
• BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
• Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

GROUND BEEF JERKY

Steps:

• Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.
• Stir together the beef broth, Wright's Hickory Liquid Smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
• Cover and marinate for at least 3 hours in the refrigerator.
• Form the meat into strips, about 1/8-1/4" thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
• Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
• Place the jerky strips on paper towels to cool and to absorb any excess fat (if there is any).
• Consume within 12 hours at room temperature, or store in the refrigerator in an airtight container for up to 7 days. For long-term storage, freeze in an airtight container and consume within 3-4 months.