When you want traditional beef jerky flavor and a soft texture, this ground beef jerky recipe is ideal. When you’re craving some BBQ on the go, the best jerky is made from traditional ingredients.
This beef jerky is the perfect ground beef jerky. If you prefer your jerky a little softer than the traditional whole muscle jerky, this is the ideal substitute because it has the most amazing, soft texture. With a hint of sweetness, a hint of spice, and a great savory flavor, this jerky has the traditional, “original” jerky flavor.
Although this recipe calls for very lean ground beef, it also tastes great when made with venison, elk, pork, and turkey. Just make sure the ground meat your using is lean. If the meat is overly fatty, it probably won’t stay together and will crumble apart.
Jerkyholic’s Original Ground Beef JerkyThis original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these meaty protein snacks.
- ▢ 1 lb Lean ground beef (10% fat or less)
- ▢ 2 tablespoon soy sauce
- ▢ 2 tablespoon worcestershire sauce
- ▢ 1 teaspoon ground black pepper
- ▢ 1 teaspoon ground lemon pepper
- ▢ 1 teaspoon curry powder (red)
- ▢ 1 teaspoon ginger powder
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ ¼ teaspoon coriander
- ▢ 2 teaspoon liquid smoke (optional)
- ▢ ¼ teaspoon curing salt (optional)
- Combine the other ingredients and 1 lb of ground beef in a bowl.
- Mix the ground beef and seasonings thoroughly
- If using a jerky gun, insert the ground beef mixture into the chamber.
- If you’re not going to use a jerky gun, spread the ground meat on a baking sheet, cover it with wax paper, and roll it with a rolling pin until it is 14″ thick.
- The beef should be cut into jerky strips that are 4-5″ long and 1″ thick.
- Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 ½ hours.
- When the ground jerky first begins to feel dry to the touch, it is done. It should bend without breaking in half. When slightly bent, if it breaks in half, it was over-dried.
- The texture of ground jerky will be different from that of whole muscle jerky; it will be more crumbly.
- Making ground jerky is best done in a dehydrator or oven.
Visit my page Ground Beef Jerky for detailed instructions on how to dry your ground beef jerky.