Jerky Made From Dehydrated Ground Beef Food

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.

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.

JERKY MADE FROM DEHYDRATED GROUND BEEF

Steps:

• Gather the ingredients.
• Keep the ground beef chilled until you are ready to use it.
• In a large bowl, mix together lemon juice, lemon zest, onion, tamari or soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper, optional liquid smoke, and optional cayenne pepper. Let the ingredients sit for 15 minutes for the flavors to "marry."
• Add the ground beef and combine well (clean hands are the best kitchen tool for this job). Put the mixture in the refrigerator for 1 hour.
• Lay out a sheet of waxed or parchment paper on a work surface. Scoop 1/4 of the jerky mixture onto it. Place another sheet of paper on top and roll it out to a thickness of 1/4 inch.
• Remove the top sheet of paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over to transfer the jerky to the dehydrator tray. Remove the remaining sheet of parchment or waxed paper.
• Patch any holes by putting in more of the raw jerky mixture.
• Dehydrate for 4 to 8 hours at 155 F. Check after 4 hours. You want the jerky fully dried but chewy, not crunchy. Don't worry if you're not 100 percent sure that you've correctly identified that consistency; the next step helps ensure food safety.
• When the jerky seems dried but still chewy, transfer it to baking trays and finish it off in a preheated 275 F oven for 10 minutes. This is an important step because not all dehydrator temperature settings are accurate. You want the meat to get to an internal temperature of 160 F to 165 F to be safe. Jerky is too thin for a meat thermometer, so this ensures it's fully cooked. This only cooks the meat ​and isn't a substitute for drying it in the dehydrator.
• Cut the jerky into strips. Once it is completely cool, store it in airtight containers at room temperature.

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.