Beef jerky is a great snack that is also pretty economical and fun to make at home. This ground beef jerky recipe is about as basic as it comes, but there are some options to add different flavors. I cook/dry mine in a dehydrator, but you may be able to make it in the oven as well. Now lets get that jerky gun locked and loaded!
NOTE – Always follow the directions for making jerky listed on your dehydrator or oven. Never cook at a lower temperature than listed on the device you are cooking in. This recipe does not use cure, so place the jerky in the refrigerator for up to one week, or freeze if not going to eat it quicker than that. The higher the fat content of the meat being used, the quicker and more likely it will go “rancid”.
6 - 12 hr
7 - 13 hr
This Recipe is: Dairy Free, Egg Free
Cuisine Type: American
- 3 lbs very lean ground beef (or other lean ground meat 10% fat or less)
- 1 tbsp onion powder
- 1 tbsp + 2 tsp garlic powder
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 tsp red pepper flake
- 1 tbsp liquid smoke flavor
- 2 beef bullion cubes
- 2 cups water
- Place beef bullion and water into a pot, bring to a boil and dissolve bullion. Set aside to cool. (alternatively, you can use already prepared beef broth/stock)
- Place meat into stand mixer bowl. Add onion powder, garlic powder, salt, pepper, red pepper, liquid smoke, and one cup of broth to the meat. Turn mixer on low with the paddle attachment and mix together well. You will actually want the meat mixture to be pretty “wet”, so if it is still pretty sticky, add more broth. You will most likely use 1 ¼ – 1 ½ cups of broth total.
- Place meat mixture in the fridge, covered, for at least four hours or over night.
- When ready, load your jerky gun and form meat mixture into thin strips (1/8-1/4”) on your dehydrator trays.
- Dehydrate in your machine at the recommended temperature on your specific model. (Most likely 145 degrees) Keep an eye on the jerky. It should be done between 6-12 hours.
- Remove from dehydrator and place on paper towels to cool. Eat at room temp within the first day, or store in refrigerator for up to a week. Storage longer than a week should be in the freezer in an air tight container.
TIP – This recipe will make a fairly traditional tasting jerky. If you want to have a little more fun, forgo the spices listed and try using our beef rub, wilderness blend, or even wild game sausage seasonings! Also, add more red pepper flakes if you like it spicy.