ground jerky recipe
The Best ground jerky recipe
The best part? It’s easy to customize—swap flavors, adjust spices, or even make it for special occasions like game days or picnics. Plus, it’s a great way to use up extra ground beef or turkey that’s been in the fridge. No one gets bored with jerky, and it’s way better than store-bought, which often has preservatives and way too much sodium. My family loves it year-round, but it’s especially handy for school lunches, hiking trips, or just a quick bite when we’re all hungry. It’s that kind of recipe that feels like a little treat, but with real, wholesome ingredients.
Classic Beef Jerky Recipe
A simple, no-fuss way to make tender, flavorful beef jerky at home. Perfect for snacking or meal prep.
🥘Ingredients
- 2 lbs ground beef (80/20 fat ratio)
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
👨🍳Directions
-
1
Mix all jerky ingredients in a bowl until well combined. -
2
Shape the mixture into 1-inch thick strips or small patties. Ensure even thickness for consistent drying. -
3
Prepare a drying tray by lining it with parchment paper. Arrange strips in a single layer, not touching. -
4
For air fryer: Cook at 160°F for 45–60 minutes, flipping halfway. For oven: Bake at 200°F for 2–3 hours, flipping every 30 minutes. -
5
Once jerky is leathery and no longer moist, let it cool completely before storing.
🔧Equipment
- Mixing bowl
- Air fryer or oven
- Cutting board
- Sharp knife
- Food dehydrator
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Jerky Recipe Works
❓ Frequently Asked Questions About Beef Jerky
How long does it take to make homemade ground jerky?
Homemade ground jerky typically dries for about 4 to 6 hours on low heat, depending on your oven settings and the thickness of the slices. For best results, use a dehydrator or low-and-slow oven method (around 175°F) to ensure it’s fully dehydrated without drying out too quickly.
Can I use any type of ground meat for this recipe?
Yes, you can use ground beef, turkey, chicken, or even lean pork. For the best texture, opt for lean cuts like 90% lean ground beef or turkey to minimize excess fat that could make the jerky greasy.
What’s the best way to store homemade ground jerky?
Store it in an airtight container or resealable bag at room temperature for up to two weeks. For longer storage, freeze it for up to three months. To prevent freezer burn, wrap individual pieces tightly in plastic wrap before placing them in a freezer bag.
Why does my jerky taste bland or rubbery?
Bland jerky often comes from under-seasoning or insufficient drying. Ensure you’re using enough spices (like smoked paprika, garlic powder, and onion powder) and that the jerky is fully dehydrated—it should be dry to the touch and crisp when bitten. If it’s rubbery, check that the meat wasn’t overcooked before slicing.
Can I make jerky without a dehydrator?
Absolutely! Use an oven on its lowest setting (around 175°F) or a food dehydrator. Place the meat slices on parchment-lined trays and bake for 4 to 6 hours, flipping halfway through. For extra crispiness, broil for the last 5 minutes, but watch closely to avoid burning.
