Hamburger Beef Jerky Recipe 415

GROUND BEEF JERKY

Steps:

• Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
• Pass beef mixture through a meat grinder set with the finest blade.
• Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
• Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
• Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

HAMBURGER BEEF JERKY

Steps:

• Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
• You need to really get your hands in to mix it well.
• Press into strips with a jerky gun.
• Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
• Coat strips with sauce.
• Place on trays to dry.
• Dry according to your dehydrator manufacturers instructions.
• Other flavors as follows:.
• Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
• BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
• Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

JERKY MADE FROM DEHYDRATED GROUND BEEF

Steps:

• Gather the ingredients.
• Keep the ground beef chilled until you are ready to use it.
• In a large bowl, mix together lemon juice, lemon zest, onion, tamari or soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper, optional liquid smoke, and optional cayenne pepper. Let the ingredients sit for 15 minutes for the flavors to "marry."
• Add the ground beef and combine well (clean hands are the best kitchen tool for this job). Put the mixture in the refrigerator for 1 hour.
• Lay out a sheet of waxed or parchment paper on a work surface. Scoop 1/4 of the jerky mixture onto it. Place another sheet of paper on top and roll it out to a thickness of 1/4 inch.
• Remove the top sheet of paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over to transfer the jerky to the dehydrator tray. Remove the remaining sheet of parchment or waxed paper.
• Patch any holes by putting in more of the raw jerky mixture.
• Dehydrate for 4 to 8 hours at 155 F. Check after 4 hours. You want the jerky fully dried but chewy, not crunchy. Don't worry if you're not 100 percent sure that you've correctly identified that consistency; the next step helps ensure food safety.
• When the jerky seems dried but still chewy, transfer it to baking trays and finish it off in a preheated 275 F oven for 10 minutes. This is an important step because not all dehydrator temperature settings are accurate. You want the meat to get to an internal temperature of 160 F to 165 F to be safe. Jerky is too thin for a meat thermometer, so this ensures it's fully cooked. This only cooks the meat ​and isn't a substitute for drying it in the dehydrator.
• Cut the jerky into strips. Once it is completely cool, store it in airtight containers at room temperature.

GROUND BEEF JERKY

Steps:

• Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.
• Stir together the beef broth, Wright's Hickory Liquid Smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
• Cover and marinate for at least 3 hours in the refrigerator.
• Form the meat into strips, about 1/8-1/4" thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
• Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
• Place the jerky strips on paper towels to cool and to absorb any excess fat (if there is any).
• Consume within 12 hours at room temperature, or store in the refrigerator in an airtight container for up to 7 days. For long-term storage, freeze in an airtight container and consume within 3-4 months.

GROUND BEEF JERKY - GROUND VENISON JERKY

Steps:

• Combine all ingredients in a large mixing bowl.
• Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
• Dehydrate for 7-12 hours until dry and crisp.
• Store up to 7 days in refrigerator or freeze for longer storage.

EASY HOMEMADE JERKY FROM GROUND BEEF

Steps:

• In a bowl, mix seasonings into the beef until evenly distributed, with your hands. Divide beef mixture into 3 or 4 sections. Roll to the size of your dehydrator trays between either paraflex sheets or plastic wrap if you don't have paraflex sheets.
• Remove plastic wrap as you flip the meat onto the dehydrator trays. Score into jerky-sized strips with a sharp knife, being careful not to cut the dehydrator tray, and dry on high overnight, or until thoroughly cooked. Break apart at the score lines.
• Store in the fridge long term, though the salt and dehydrator preserve this well to last for a weekend camping trip or all day on a hike.

GROUND BEEF JERKY

Steps:

• In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this up at bedtime and let it sit until after lunch the next day, and it wasn't too strong.
• Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to fire through the gun.
• If you don't have a jerky gun, roll the mixture out very thinly (1/8 inch thick) and score lines where you would like the pieces to break apart.
• Dry at 145° - 165° F (63° - 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.

JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY

Steps:

• In a bowl, combine the 1lb of ground beef with the other ingredients
• Mix the ground beef and seasonings thoroughly
• If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
• If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
• Slice the pan of beef into jerky strips 4-5" long and 1" thick
• Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
• Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried