Beef jerky is a tasty and protein-packed snack that is often made from whole cuts of beef. However, you can also make delicious beef jerky using ground beef. Ground beef jerky has a softer, chewier texture than traditional whole muscle jerky. It’s easy to make at home and allows you to control the ingredients.
Benefits of Using Ground Beef for Jerky
There are several advantages to using ground beef rather than whole cuts of meat:
-
Cost effective – Ground beef is cheaper than premium cuts like flank steak or London broil that are typically used for jerky. This makes ground beef jerky more budget friendly.
-
Easy prep – There’s no need to slice meat when using ground beef You can skip this tedious step and go straight to seasoning and forming the meat
-
Customizable texture – Ground beef jerky has a softer, more tender chew. This makes it perfect for kids or anyone who prefers a less tough jerky.
-
Versatile flavors – Spices and seasonings easily penetrate ground meat. This allows you to get very creative with flavors.
-
Flexible meat options – You can use beef, turkey, chicken, venison or other ground meats It’s a great way to use up leftover ground meat
Choosing the Right Ground Beef
When selecting ground beef for jerky, leaner is better. Look for 90% to 96% lean ground beef. Fattier blends will cause your jerky to have a soft, mushy texture. The fat content will be listed on the packaging.
Ground chuck or sirloin work well for jerky since they are flavorful cuts. Avoid very lean cuts like beef round as they can be dry.
You can also grind your own meat using beef bottom or top round. Cut it into small cubes before grinding for the best texture.
Seasoning Ground Beef Jerky
One of the best parts of DIY jerky is choosing your own flavors. There are limitless possibilities when it comes to seasoning ground meat.
Start with a basic blend of salt, pepper and garlic powder. From there you can layer on sweet, savory or spicy flavors.
Here are some tasty seasoning ideas:
- Soy sauce, brown sugar, garlic, ginger
- BBQ rub, Worcestershire sauce, chili powder
- Teriyaki marinade, sesame oil, red pepper flakes
- Lemon pepper, oregano, red wine vinegar
- Bourbon, brown sugar, cracked black pepper
Liquid smoke, Worcestershire sauce and soy sauce add flavor while helping the jerky cure.
Most marinades and spice blends designed for jerky will work with ground meat. Avoid sticky sugar-based sauces which can prevent proper drying.
Forming Ground Beef Into Jerky Strips
To give ground beef jerky the proper texture, it needs to be formed into strips. There are two main ways to shape ground meat into jerky sticks:
Jerky Gun
A jerky gun is the easiest way to form consistent strips. Simply load the seasoned beef into the gun and squeeze the meat out into the desired shapes. Jerky guns allow you to make long strips and custom shapes like sticks.
By Hand
You can also form jerky strips by hand without any special tools. Flatten seasoned ground beef between two sheets of plastic wrap using a rolling pin until 1⁄4 inch thick. Remove the top layer of plastic and cut strips using a knife. Lay the strips on a wire rack over a baking sheet.
Let the shaped jerky strips chill in the fridge for 1-2 hours before dehydrating. This helps them hold their shape better.
Dehydrating Ground Beef Jerky
To safely dry and cook ground beef jerky, it needs to reach an internal temperature of 160oF. There are three main appliances you can use:
Oven
Bake ground jerky strips at 200°F for 2-3 hours with the door propped open slightly. Flip halfway and monitor temperature.
Dehydrator
Dehydrate at 155-165°F for 3-5 hours until dried. Rotate trays and check often.
Smoker
Hot smoke at 180°F using mild wood chips for 2-3 hours until cooked through.
Test doneness by cutting a piece in half – the inside should be dry looking without any moisture.
Storing Homemade Ground Beef Jerky
Properly stored, homemade beef jerky can last 1-2 weeks. To maximize freshness:
- Let jerky cool completely before packing.
- Store in an airtight container at room temperature.
- Refrigerate for longer shelf life.
- Freeze for storage up to 3 months.
Vacuum sealing portions will keep jerky fresh for road trips and hikes.
Tips for Making Great Ground Beef Jerky
Follow these tips for the best results when making ground beef jerky:
-
Trim fat from meat and use 90% lean ground beef. Excess fat prevents proper drying.
-
Mix seasoning well into the meat so flavors are evenly distributed.
-
Chill formed strips before dehydrating to hold shape better.
-
Rotate trays and check doneness frequently when dehydrating.
-
Pat off any beads of oil or fat while drying with paper towels.
-
Let jerky cool before storing so moisture doesn’t get trapped.
-
Use curing salt for food safety when not heating to 160°F.
Favorite Ground Beef Jerky Recipes
Here are two delicious recipes to try making ground beef jerky at home:
Sweet and Spicy Jerky
- 1 lb 90% lean ground beef
- 1 tbsp brown sugar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1⁄2 tsp red pepper flakes
- 1 tbsp soy sauce
Teriyaki Jerky
- 1 lb 90% lean ground beef
- 3 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- 1⁄4 tsp crushed red pepper
Be creative and make your own signature ground beef jerky blend. Homemade jerky impresses family and friends way more than the store-bought stuff.
Video – Best Meat for Jerky
Choose a LEAN package of ground beef. Dont use any beef that has more than 10% fat. When I make ground beef jerky I use 96% Lean / 4% Fat meat.
Season the meat with your favorite recipe, mix well with your hands, and refrigerate for 3-24 hours so the meat can bind together. Dont have a recipe? Not to worry, I have dozens of tested beef jerky recipes you can choose from.
Most of these recipes were used on whole muscle jerky, but many will work for ground beef as well! Choose a recipe that has VERY little liquid ingredients.
1-2oz of liquid per 1 pound of meat is about the perfect amount. (1oz liquid = 2tbsp) If there are no liquid ingredients, COLD water can be used to help mix seasonings and meat.
Using a Jerky Cannon
After taking your meat out of the refrigerator, pack the ground beef into a jerky cannon a little at a time. Make sure that there are no air pockets within the meat when packing the tube.
Air pockets will prevent the meat from being packed together and in long strips. I personally use an LEM Jerky Cannon which works great!
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Have a knife handy to cut the beef away from the nozzle after you make your strip the desired length so you can start another beef jerky strip. Shown below are trays from my Excalibur Dehydrator.
Ground Beef Jerky!
FAQ
Can ground beef be used for jerky?
Ground beef and other ground meats make a wonderful beef jerky for a couple of reasons. First is the price. Ground beef is pretty cheap when compared to most cuts. Second is the tenderness. Because the meat is ground it comes out in a nice, easy to tear sheet that is bursting with flavor. Last is the speed.
How to make jerky out of ground beef without a jerky gun?
- After placing the ground meat strips on the dehydrator trays, insert into dehydrator and dry at 160°F for 3-8 hours.
- Check after 3 hours and dry as needed checking every half hour.
- Take a piece of jerky OUT of the dehydrator and allow to cool for 2-3 minutes before bending.
How long does it take to dehydrate ground beef jerky?
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.Nov 10, 2023
Do you have to cook ground beef before dehydrating?
Pathogens, such as Salmonella and E. coli, may survive the drying process. The U.S. Department of Agriculture Food Safety & Inspection Service recommends cooking beef to an internal temperature of 160°F (72°C) and poultry to 165°F (74°C), before drying it in a home food dehydrator.