Ground Beef Jerky!

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.

Start with 2 pounds of lean ground beef, aiming for a 93 to 7 fat ratio.

Add 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of Worcestershire sauce to the ground beef.

Incorporate 2 teaspoons of kosher salt, 2 teaspoons of black pepper, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, and 1 teaspoon of red pepper flakes into the mixture.

Use a jerky cannon to extrude the meat mixture onto flat cooling racks, or spread the mixture on a baking sheet lined with parchment paper.

If using a baking sheet, cover the meat with another piece of parchment paper and roll it out to about an eighth of an inch thick.

Cut the rolled-out meat into strips using a knife or pizza cutter, then transfer to cooling racks for smoking.

Preheat the smoker to 170-185°F (77-85°C) and place the jerky on the smoker for 2 hours or until desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens