Easy Homemade Ground Beef Jerky Recipe (2024)

FAQs

How much jerky does 1lb of ground beef make? ›

You can understand why, since processing jerky takes time, and a pound of meat only produces about 1/4-pound of finished jerky. However, it really is a manageable process that you can do at home.

Use a rolling pin to roll meat about 1/4 inch thick. Place in a dehydrator and dry at 160°F for 3 hours or until ground jerky is dry when touched. It should be pliable when bent.

Yes, beef jerky can be made without curing salt. As long as beef jerky has been properly cooked and dried, it does not require the use of a jerky cure.

Spread small pieces of ground beef on dehydrator trays with Excalibur Paraflexx® sheets under the mesh sheets. The nonstick sheets will catch any small pieces of dried beef that fall through the mesh. With Nesco Dehydrators, use the clean-a-screen or fruit-roll trays. Dry at 145°F (63°C) for approximately six hours.

Generally, 3 lbs of raw jerky meat will produce 1 lb of dry jerky. Each PS Jerky Kit is measured for 5 lbs of meat, so expect around 2 lbs of dry jerky. As you might expect, beef jerky is the most popular meat for jerky making but other meats can be just as, if not more, delicious.

Usually 2 tablespoons of seasoning per pound of meat is a good rule of thumb, but your taste buds may vary.

The jerky should bend but not break. The “bend test” is the most important criteria to determine if jerky is done. Working with the same test piece (ideally, close to room temperature), bend it in half to test the flexibility. The jerky should bend and eventually break, but not snap off.

Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit. Refrigeration or freezing can further extend this period, ensuring your preparedness pantry is well-stocked with long-lasting sustenance.

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.

What happens if you don't let jerky cure? ›

If you do not let the meat cure and then slow cook it the final product CAN make you sick.

The ground jerky is easy to make and has a consistent flavor and texture. Because the meat is ground, it is evenly mixed with the marinade and forms a uniform shape when dried. This makes it easy to slice the jerky into uniform pieces and ensures that each bite has the same flavor and texture.

Cooking meat before dehydrating is the surest way to eliminate any harmful bacteria. You can skip the pre-drying cooking step, however, as long as you ensure proper dehydrating practices. Heating meat to an internal temperature of 160°F and poultry to 165°F kills any harmful bacteria and pathogens of concern.

Prepare meat as above. Place cooked, drained ground beef onto parchment paper-lined baking sheets. Allow to dry in a 170°/72°C oven (or as low as it can go, but keep a careful eye) for 3-5 hours or until dry and crumbly. Pat away any fat that comes to the surface with paper towels occasionally.

The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160°F and poultry to 165°F — temperatures at which bacteria are destroyed — before the dehydrating process. After drying, bacteria become much more heat resistant.

Quick tip: Purchase about 1 pound of ground beef or boneless roast for four servings.

One pound of ground beef can typically make 4 to 6 servings, depending on how much you use per serving. Here are some popular ground beef dishes and how many servings they typically yield: Skillet meals: These one-pan meals are great for busy weeknights. They typically use 1 pound of ground beef and serve 4-5 people.

A pound of meat or poultry weighs about four ounces after being made into jerky. Because most of the moisture is removed, it is shelf stable — can be stored without refrigeration — making it a handy food for backpackers and others who don't have access to refrigerators.

The leaner the better. 80/20 works well.