Ground Beef Jerky- No Special Tools Needed!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free; coconut aminos are often cheaper and sweeter.

Worcestershire sauce

🥗Healthier: homemade Worcestershire sauce

💰Cheaper: soy sauce

Homemade options can control ingredients and cost.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without the need for liquid smoke.

Trim excess fat from the round steak and chunk it up.

Grind the meat using a 6 mm plate for a medium coarse grind.

Weigh the ground beef; you should have 5 lbs.

Measure and prepare the seasoning ingredients: 1 tablespoon plus 2 teaspoons salt, 3/4 cup packed brown sugar, 2 tablespoons black pepper, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper, 1/4 teaspoon ground cloves, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, and 1 teaspoon pink cure number one.

Mix all the seasoning ingredients into the ground beef thoroughly until sticky and gooey, indicating protein extraction.

If using the cure, cover the mixture and refrigerate for at least 6 hours or overnight.

Prepare the drying racks by cutting parchment paper to fit inside and lightly coating it with cooking spray.

Spread the meat mixture on the parchment paper, flattening it out evenly.

Place another piece of parchment paper on top and use a rolling pin to flatten it further if needed.

Dehydrate the jerky in a dehydrator or oven until fully dried and firm, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens