How to Dehydrate Ground Beef Jerky
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This original ground beefiness jerky recipe is rich and flavorful as well every bit piece of cake and quick to make! No marinating required. Everyone will love these compact poly peptide snacks.
I accept had several questions lately near making beef jerky out of footing meat. In that location will soon exist a page on here dedicated to making ground meat jerky (How to Make Basis Beef Hasty); but in the concurrently I thought I would share a great, quick, and easy recipe that you can whip up someday.
Nearly of the ingredients are ones that yous will have hanging out in your pantry. The but ingredient that you might non accept and can run into in the motion picture in a higher place, is curing common salt (It'due south the pink salt in the white ¼ tsp).
If you decide not to use curing salt, substitute with ½ teaspoon of table salt and make sure to heat your jerky to 160°F to kill any potential bacteria.
When making ground beef jerky, liquid ingredients have to exist kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the gustation of this jerky, merely most ground hasty recipes volition take 2oz of liquid ingredients per 1lb of meat. (2oz of liquid ingredients = ¼ cup)
I used my super fantastic LEM Jerky Cannon to squeeze out and course my jerky strips for this recipe . I Really love this jerky gun. I feel similar everything we buy at present a days is made completely of plastic and lasts for nearly 3 uses before it breaks and finds its way to the trash.
Well, not this jerky gun. This infant is made to concluding and I beloved information technology for that. Super easy to use and comes autonomously easily too, making clean upwards a breeze.
Mix all the ingredients into one pound of lean ground beefiness, at least 90% lean. I used 96% lean four% fat basis beef when making this jerky.
Mix well and refrigerate for 4-24 hours to help the meat bind together. Take out of the fridge and pack into the jerky gun making sure there are no air pockets.
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Dehydrate for about 3 ½ to 5 hours at your dehydrators highest setting until beefiness jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me merely 3 ½ hours to dry this batch.
If using an oven, heat the strips for 10 minutes at 300°F with the oven door closed. And then turn the temperature down to the oven lowest setting (normally nigh 170°F), crack the door and "cook" until it has dried.
The basis hasty will exist a lot easier to chew and has a totally dissimilar texture than whole muscle hasty. The only way to see whether you like basis jerky is to brand a batch and eat it! Permit me know how it turns out.. Enjoy!!!
For more in depth directions on how to dry your beef jerky, click on the pictures below.
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How to Make Beef Jerky in a Dehydrator
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How to Make Beef Hasty in the Oven
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How to Make Beef Jerky in a Smoker
Servings: five
Calories: 142 kcal
Lean Beef
- 1 lb Lean footing beefiness (10% fat or less)
Marinade
- ii tablespoon soy sauce
- 2 tablespoon worcestershire sauce
- i teaspoon footing black pepper
- i teaspoon ground lemon pepper
- 1 teaspoon curry powder (carmine)
- one teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon coriander
- ii teaspoon liquid fume (optional)
- ¼ teaspoon curing salt (optional)
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In a bowl, combine the 1lb of ground beef with the other ingredients
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Mix the ground beef and seasonings thoroughly
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If using a jerky gun, load the gun with the basis beef mixture & shoot four-v" long strips onto a dehydrator tray or on a baking sheet
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If not using a jerky gun, spread the footing meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
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Slice the pan of beef into jerky strips four-five" long and one" thick
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Dry out with your favorite hasty making method. I used a dehydrator at 160F for 3 ½ hours
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Ground jerky is finished when it offset starts condign dry to the touch. It should bend without breaking in one-half. If it cracks in one-half when bent a little bit, information technology was over dried
- Basis jerky is going to accept a different texture than whole muscle jerky, it will be more brittle.
- Using an oven and dehydrator are the best ways to make basis jerky
Serving: 70 thou | Calories: 142 kcal | Carbohydrates: 4 g | Poly peptide: 21 yard | Fatty: 5 g | Saturated Fatty: 2 g | Cholesterol: 56 mg | Sodium: 651 mg | Potassium: 391 mg | Cobweb: 1 g | Saccharide: 1 g | Vitamin C: 1 mg | Calcium: 15 mg | Iron: iii mg
Let us know how information technology was!
For more in depth directions on how to dry your ground beefiness hasty, visit my page Footing Beef Hasty
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