Jerky Recipe.?

Question

Does anybody have a really great ground beef jerky recipe? Specifically the seasonings.

I'm sorry.. but I'm looking for ground beef recipes, not slices of meat, etc. We have a jerky maker caulking type gun and I like the texture and how much easier it is to make jerky this way. But the dry seasonings are somewhat spendy

Answer 1

i've founda few you will have to pick the one you like best
Ground Beef Jerky

* 2 pounds lean ground beef
* 2 tablespoons tenderizing salt
* ¾ teaspoon black pepper
* 3 teaspoons garlic powder
* ½ teaspoon onion powder
* ½ teaspoon seasoning salt
* ½ to 1 teaspoon dry mustard
* 3 teaspoons liquid smoke
* 1 tablespoon barbecue sauce

Mix all ingredients except the barbecue sauce and liquid smoke. Drip these two on last and mix well. Place meat in foil-lined cake pan.

Freeze 3-4 hours. Then slice into thin strips, place on cookie sheets and bake at 200 degrees until dry. Place on paper towels to absorb grease.

Note: You can also use a roast; slice it thinly with the grain.

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Ground Beef Jerky

Ingredients
1 pound extra lean ground beef (or turkey)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper (more for hotter jerky)
4 tablespoons Worcestershire sauce
4 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon salt

Instructions
Blend seasonings and mix well into meat. Put into container with tight lid and refrigerate at least 2 hours, stirring once in a while. Roll small amounts between two sheets of waxed paper or plastic wrap into rounds about 1/16-inch thick.

Dry in dehydrator, turning once, for 3 to 4 hours at 145 degrees F to 155 degrees F. Or place on cookie sheet in oven and turn to lowest heat possible. Turn once.

Yield: 12 servings

GROUND BEEF JERKY

1 1/2 to 2 lbs. extra lean ground beef
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 tbsp. brown sugar

Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat. Refrigerate the mixture for at least a couple of hours or up to 24 hours for a stronger flavor. Roll the meat out in strips or patties and dry in 150 degree oven with the door ajar for 4 to 8 hours.

Drying time will vary depending on humidity and the fat content of the meat. Once removed from the oven jerky is cooled and stored in an open container to allow drying to continue. Seal the container to prevent further drying. Store in refrigerator or freezer.

Ground Jerky Recipe

Ingredients:

*

5 lbs lean meat
4 tablespoons salt
1 teaspoon curing salt
2 teaspoons cayenne pepper
2 teaspoons red chili peppers, crushed
2 teaspoons chili powder
2 teaspoons yellow mustard seed, ground
3 cups corn syrup, liquid
*

Note: For a real brow sweatin' wallop double the cayenne pepper, red chili peppers and chili powder.

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Directions:

1. Cut away as much fat/tallow as possible from the jerky meat. The leaner the better.
2. Grind trimmed meat through 3/16" plate two times into a large mixing vessel.
3. Add all remaining ingredients; mix/knead well .
4. Taste test by frying a small quarter-size patty to see if you approve of the flavor is. Make changes if needed.
5. Place meat between plastic wrap, use cardboard guides and roll out ground jerky as shown in above photo series.
6. Refrigerate overnight (6 to 10 hours) to cure.
7. Next day, spread jerky evenly on drying racks; dry at at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used. See more information on drying on pages 68, 69 and 70 of our Sausage and Jerky Handbook

Answer 2

This is excellent Beef Jerky, and worth the wait! Less expensive than store bought, and taste better. Double the recipe next time, and experiment with different spices you like!
4 lbs london broil beef or flank steak
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce


15 servings Change size or US/metric
Change to: servings US Metric

15 hours 9 hrs prep

Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/2 inch thick.
It's easier to cut meat partially frozen.
Pound meat lightly, you don't want it too thin.
Add all ingredients in large bowl.
Mix well.
Cover and refrigerate overnight.
(8hrs.) Line cookie sheets with tin foil.
Place steak strips on sheets,don't overlap meat.
Set oven at lowest temperature.
150-175 degree Bake six hours, turning after three hours.
This is done when meat is dried out, depending on your oven.
Worth the Wait!


another good recipe is on http://microwebtech.com/

Answer 3

Here is the recipe for 6# twice-ground hamburger....(The finished product is ~2#.)....


RECIPE FOR JERKY

6# twice-ground hamburger

2 tsp cayenne pepper

4 tsp crushed red pepper

1 tsp black pepper

3 tsp powder garlic

8 oz liquid smoke

16 oz soy sauce

Mix all ingredients, cover and refrigerate overnight

Using a jerky shooter, squeeze mixture onto freezer paper ~4" long

Pat strips until half-thick

Put in dehydrator until no fluid comes out of meat

Blot with paper towels, if necessary

Bag & eat....

Answer 4

The best Beef Jerky recipe I ever tasted and still favor over any other is; Equal parts of SoySauce, Honey, Liquid Smoke and Brown sugar. If you like you can experiment and find your own favorite variation, using the same ingredients, just different proportions. You may love it so much you may never need another recipe ever! Try using less Soy Sauce and Liquid Smoke. It still comes out great!

Answer 5

Marinate Beef or Deer meat in a combination of Soy Sauce and Tabasco Sauce mixture. Put in dehydrator until dried out.