Making beef jerky is quick and easy with ground meat. The steps are simple, making it a great option for making a big batch of beef jerky in just one day! We will discuss how to make the perfect jerkys including information about what equipment you need, how much time it takes, and which spices to use.

What Do You Need?

You need the following ingredients to make beef jerky with ground beef:

  • ketchup and mustard
  • beef jerky salt
  • ground beef
  • garlic powder, onion powder, paprika, cumin seed.
  • canned tomatoes or tomato sauce (optional)
  • sugar (optional). This ingredient will make the meat sweeter making it more appetizing to eat! It is important that you measure this correctly as too much sugar can cause spoilage. You’ll need about a teaspoon per pound of ground beef. For example if you are making six pounds of beef jerky add three teaspoons of sugar total to your mixture. I would not recommend adding any more than two tablespoons in order to avoid spoilage risk. Plus sugar is known for making meat spoil faster.

How to Make The Jerky

To make the ground beef jerky, first place your ground beef in a large pot and cover with water. Bring to boiling point then simmer for 15-25 minutes or until you can no longer see pink chunks of meat but some are still present as they will be cooked more in the oven later on. Drain off all excess liquid from the meat (it is important not to add too much salt while cooking).

Then transfer the boiled raw ground beef into an oven safe pan and spread it out evenly so that there is one layer only covering the bottom of your dish making sure any fat drippings collect at edges because this will prevent burning if you cook over higher heat than necessary…I would recommend 350 degrees.

Place the pan in the oven for about 45 minutes.

After that, remove from the oven and let cool then place on plastic wrap to form into a rectangle shape making sure not to overlap any edges or creases because this will create gaps once it is dehydrated. Then take another layer of plastic wrap over top making sure all the edges are tight against each other so air cannot get inside yet still leaving enough space around the edge of meat strips so that you can seal it completely with one more final piece of tightly wrapped plastic.

The next step is to cut off excess pieces if necessary at either end as they may have bubbles trapped within them due to insufficient amounts of liquid used during the boiling process which could cause your jerky to be soft instead of chewy like traditional beef jerky.

Once that is done,  it is time to dehydrate by making sure meat strips are hanging from the top of your drying rack.

Turn on the oven and set temperature to around 150 degrees Fahrenheit,  take an hour or so before checking back to see if it needs more dehydration for desired consistency.

Now comes the hard part: waiting! Once you have completed this process, enjoy beef jerky whenever you want without having to worry about making a new batch each week because it should last up to about four months in the fridge (if not longer).

As mentioned earlier there are three ingredients that will help make our beef jerky perfect every time no matter what type of ground beef used. These ingredients include salt (to add flavor), soy sauce (for moisture), and  Worcestershire sauce (for flavor and making the jerky more pliable).

Conclusion

Ground beef is a versatile meat that can be used in many different dishes. You can use ground beef to make delicious and healthy jerky, which you may not know is an easy task. All you need are some spices or flavorings of your choice and the right equipment to dry it out at low temperatures for hours on end. Jerky isn’t just for camping trips anymore!

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