Do You Need to Cure Ground Beef for Jerky

posted March 03, 2021

Footing Beef Jerky Recipe

This ground beef jerky recipe is that perfect jerky when you want a archetype beef jerky flavor with a soft texture. Classic ingredients come up together for the perfect jerky when you have a hankering for some BBQ on the go.

Ground Beef Hasty

This beef jerky is the perfect footing beef jerky. Information technology has the most amazing, soft texture, making it a perfect alternative if you like your jerky a scrap softer than the classic whole muscle jerky. This jerky has a archetype, "original" jerky season with a hint of sweet, a hint of spice, and great savory flavor.

While this recipe is written for extremely lean ground beef, it works groovy with other ground meats like venison, elk, pork, and turkey. Just make sure the ground meat your using is lean. If the meat is too fatty, it will probable crumble apart instead of binding together.

Dehydrating Basis Beef Hasty

This ground beef jerky recipe is written for dehydrating in a smoker for approximately three hours until the jerky is dry and bends without breaking.

This jerky too works in a dehydrator or oven, if you don't have a smoker. If making in a dehydrator – make certain to follow the manufacturer'due south instructions every bit each dehydrator is a bit unlike. You lot may want to add together ane teaspoon of liquid smoke if you lot melt in a dehydrator.

You lot tin can also dehydrate this jerky in an oven. To brand in an oven – follow the instructions equally written, just leave the door of your oven open up slightly to allow any wet to escape. This is important and crucial for the jerky to dry out properly.

How to Make Ground Beefiness Hasty

This ground beef jerky recipe is fairly piece of cake, only yous will observe it varies slightly from the traditional way of making nigh beef hasty. Scroll below to view the printable recipe card for full ingredient amounts and more than detailed instructions.

1. Season the jerky. Unlike other jerky recipes that crave yous to marinate the sliced beef earlier dehydrating, this recipe has you combine all the flavor in with the beefiness jerky. Combine everything in a mixing bowl and employ your hands to evenly distribute all ingredients.
2. Form the jerky into sticks. Here'southward where the fun part comes in! Once you have your beef seasoned, y'all gotta form that meat into a overnice stick so it'll hold its shape while cooking. I recommend using a jerky cannon for this stride to make nice round or stick-shaped jerky. Y'all tin can as well do this by paw, but information technology will take a bit more patience and time.
3. Melt the footing beef hasty. With your favorite smoker preheated to 160-170 degrees F, place the formed sticks on jerky racks and smoke for effectually 2.5-three hours or until the hasty reaches 165 degrees F and the hasty bends without breaking.
4. Absurd and savor. Make certain to allow the jerky to cool fully while still on the jerky racks before eating.

Important Note: This recipe does non use any curing salts. It needs to be stored in the fridge and consumed within i week.

How Long to Dehydrate Ground Beef Jerky

This ground beef jerky is dehydrated in a smoker, and the full time to fully cook and dry out the meat will take approximately 2.5-3 hours. I recommend y'all plan for additional time in case your smoker'due south temps are not consistent or if your jerky requires more time to fully dehydrate.

Time may vary slightly from smoker to smoker, so make sure to get off final temp (goal of 165 degrees F for basis meat), texture (the meat should bend without breaking or falling autonomously), and the jerky should be a rich ruddy in color.

More than Hasty Recipes

Looking for that perfect BBQ snack to have with you lot anywhere? Hasty to the rescue! Hey Grill Hey LOVES hasty, and we accept these awesome recipes to testify information technology. Check them out today!

• Teriyaki Beefiness Hasty
• Peppered Beef Jerky
• Dr. Pepper Jalapeno Beef Hasty

Basis Beef Hasty Recipe

Basis Beefiness Hasty

This ground beef jerky recipe is that perfect jerky when you lot want a classic beef jerky flavor with a soft texture.

Prep Time : 45 mins

Cook Time : 3 hrs

Total Fourth dimension : 3 hrs 45 mins

Servings : 8 people

Calories : 180 kcal

• ▢ 2 pounds lean basis beefiness (97/3)
• ▢ 2 Tablespoons calorie-free chocolate-brown sugar
• ▢ 2 Tablespoons soy sauce
• ▢ 2 Tablespoons Worcestershire sauce
• ▢ ii teaspoons kosher common salt
• ▢ 2 teaspoons footing black pepper
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion pulverization
• ▢ i teaspoon ground coriander
• ▢ i teaspoon ruby pepper flakes (optional)

• Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong wood like hickory or oak will give you a robust smoke season, mild wood like apple tree or maple volition be more subtle.

• Make the ground beef mixture. Identify the ground beefiness in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.

• Form the jerky sticks. Make full a hasty cannon and extrude the jerky onto flat racks at your desired length. Exist sure the jerky isn't overlapping or touching other pieces. If you don't take a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an fifty-fifty one/eighth inch thickness using a rolling pin. Cut the flattened beefiness into strips using a abrupt knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.

• Dehydrate the ground beef jerky. Place the jerky topped flat racks on the grill grates, close the lid, and fume for ii.five-three hours full. The jerky will have shrunk in size, picked up a night red color, and curve without breaking when information technology is finished. If you have an instant read thermometer, you can check to brand certain the strips have cooked above 165 degrees F.

• Cool, store, and enjoy! Let your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will terminal for 2 weeks in the refrigerator.

Calories: 180 kcal | Carbohydrates: 6 g | Protein: 25 g | Fatty: 6 g | Saturated Fat: 3 grand | Trans Fat: i m | Cholesterol: 70 mg | Sodium: 955 mg | Potassium: 469 mg | Cobweb: 1 yard | Sugar: 3 g | Vitamin A: 80 IU | Vitamin C: 1 mg | Calcium: 26 mg | Fe: 3 mg

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Source: https://heygrillhey.com/ground-beef-jerky/

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