hamburger jerky recipe
The Best hamburger jerky recipe
I also love that it’s a great way to repurpose leftover ground beef without wasting it. It’s quick to make, requires minimal effort, and it’s something you can prep ahead of time. Plus, jerky is a healthier alternative to store-bought options, with no preservatives or added junk. It’s lean, high in protein, and keeps well in the fridge or freezer, making it perfect for meal prep or emergency snacks. Whether it’s a weekend project or a weekend snack, this recipe is always a hit.
Homemade Hamburger Jerky
A simple, flavorful jerky made from ground beef and tomato sauce, perfect for snacking or adding to meals. Lightly seasoned for a tender bite.
🥘Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 200°F. Mix ground beef, tomato sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl. Stir until evenly combined. -
2
Shape the mixture into 1-inch thick strips or small patties. Wrap each piece tightly in plastic wrap to keep them from drying out. -
3
Place strips on a baking sheet lined with parchment paper. Bake for 45 minutes, then flip and bake another 30–45 minutes until fully cooked and slightly leathery.
🔧Equipment
- Mixing bowl
- Plastic wrap
- Cutting board
- Sharp knife
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Hamburger Jerky Works
❓ Frequently Asked Questions About Hamburger Jerky
1. What is the best way to store homemade hamburger jerky to keep it fresh?
Store your jerky in an airtight container at room temperature for up to two weeks. For longer storage, freeze it in a single layer on a baking sheet before transferring to a sealed bag or container—it’ll last months without losing texture or flavor.
2. Can I use any type of ground beef for this recipe?
Yes, but lean cuts work best—like 80/20 ground chuck or sirloin—to avoid excess fat that could make the jerky greasy. Avoid very fatty beef, as it can render during drying.
3. How do I know if my jerky is properly dried?
It should be completely crisp and dry to the touch, with no moisture left on the surface. If it’s still slightly moist, continue drying in the oven or dehydrator until it reaches a firm, brittle texture.
4. Can I add seasonings or flavors beyond the recipe’s suggested mix?
Absolutely! Experiment with spices like smoked paprika, garlic powder, or even a pinch of cayenne for heat. Just ensure the jerky stays fully dehydrated—too much moisture can spoil it.
