jerky recipe using ground beef
The Best jerky recipe using ground beef
What really makes this jerky stand out is how versatile it is. You can make a big batch and portion it out for the week, or just whip it up fresh when you need something hearty and satisfying. It’s great for meal prep because it keeps well in the fridge or freezer, and it’s perfect for parties or picnics—just grab a few pieces and serve them up with some crackers or fresh fruit. Plus, it’s a healthy choice because it’s high in protein and low in added sugars, unlike many processed snacks. My kids especially love it because it’s crunchy and flavorful without being greasy, and it helps them stay full longer. I’ve even shared it with friends and neighbors, and they always ask where I get it from. It’s that kind of recipe that feels like a secret weapon in the kitchen.
Classic Beef Jerky Recipe (Ground Beef)
A simple, flavorful jerky made from ground beef, perfect for snacks or meal prep. High in protein and low in fat when made with lean cuts.
🥘Ingredients
- 1 lb (450g) lean ground beef (90% lean or higher)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 cloves garlic, minced
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp brown sugar (optional)
- 1 tbsp olive oil (for slicing)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp liquid smoke (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust for spice preference)
👨🍳Directions
-
1
Preheat oven to 160°F (71°C) and line a baking sheet with parchment paper. Place an oven-safe rack inside the sheet for even drying. -
2
Mix marinade ingredients in a bowl: apple cider vinegar, water, liquid smoke, garlic powder, onion powder, and cayenne pepper. Set aside. -
3
In a large bowl, combine ground beef, soy sauce, Worcestershire sauce, garlic, onion powder, smoked paprika, black pepper, salt, and brown sugar. Mix well. -
4
Pour marinade over the beef mixture and stir to coat evenly. Let marinate for at least 2 hours (or overnight for best flavor). -
5
Preheat oven to 160°F (71°C). Slice beef mixture into 1/4-inch thick strips. Pat dry with paper towels to remove excess moisture. -
6
Arrange strips on the prepared baking sheet in a single layer, ensuring they don’t touch. Bake for 3-4 hours, flipping halfway, until jerky is dry and leathery.
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife or meat slicer
- Paper towels
- Oven-safe rack
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Tips
- Use lean beef to reduce fat content. Avoid overcrowding the pan to ensure even drying.
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- Store jerky in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Variations
- Add diced bell peppers or mushrooms to the beef mixture for extra texture.
- Experiment with different spices like cumin, chili powder, or cinnamon for unique flavors.
Watch Video Of How Classic Beef Jerky Recipe (Ground Beef) Works
❓ Frequently Asked Questions About Beef Jerky (Ground Beef)
How long should I let the ground beef marinade before making jerky?
For best flavor and texture, marinate the ground beef for at least 4 hours (overnight is ideal). A longer marinade time enhances tenderness and deepens the taste, especially if using acidic ingredients like soy sauce, vinegar, or citrus.
What’s the best way to ensure the jerky stays tender and doesn’t get chewy or dry?
To keep jerky tender, bake at a low temperature (160–170°F/71–77°C) for 2–3 hours instead of broiling or high-heat grilling. Overcooking causes dryness; use a meat thermometer to confirm it reaches 145°F (63°C) internally. Additionally, lightly spray the jerky with water during baking to retain moisture.
Can I use different types of ground beef for jerky, like lean vs. fatty?
Yes, but lean ground beef (90%+ lean) works best for jerky—it dries out faster than fatty cuts. For extra flavor and moisture, mix in 10–20% fat (like ground chuck or ribeye) to prevent toughness. Avoid very lean beef (like 99% lean) unless you add a binder like honey or broth to retain moisture.
What spices or seasonings should I avoid if I’m making jerky with ground beef?
Skip strong, salty seasonings like hot sauce, heavy amounts of salt (stick to 1–2% of the recipe), or anything that could make the jerky too briny. Avoid dairy (cheese, yogurt) or sour ingredients (buttermilk) unless balanced with sweeteners. Instead, use mild spices like smoked paprika, garlic powder, cumin, and a touch of brown sugar for depth.
Why does my jerky sometimes turn out rubbery or mushy?
Rubbery jerky usually happens from overcooking or poor moisture retention. Check your temperature—it should stop at 145°F (63°C). If it’s mushy, you may have over-marinated (acids break down proteins too much) or used too much liquid in the recipe. For a firmer texture, reduce marinating time to 2–3 hours and avoid adding excess water.
