Ground Meat Jerky Recipe

Jerky is a beloved snack known for its rich flavor, chewy texture, and high protein content. While traditional jerky is made from thin slices of whole-muscle meat, ground meat jerky offers a unique twist that’s easier to prepare and just as delicious. Whether you’re a seasoned jerky enthusiast or a beginner looking to try something new, this comprehensive guide will walk you through the process of making perfect ground meat jerky at home.

Basic Ground Meat Jerky Recipe

Let’s start with a basic recipe that you can customize with your favorite flavors.

Ingredients:

• 1 lb (450g) lean ground meat (beef, pork, turkey, etc.)
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tbsp liquid smoke (optional, for a smoky flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika (smoked paprika for extra smoky flavor)
• 1 tsp brown sugar (optional, for a touch of sweetness)

Carne Picada Meat Recipes

Instructions:

1. Prepare the Meat: If using whole muscle meat, cut it into small chunks and grind it using a food processor or meat grinder. If using pre-ground meat, skip this step.
2. Season the Meat: In a large mixing bowl, combine the ground meat with all the seasonings. Mix well to ensure the seasonings are evenly distributed. You can use your hands or a spoon, but gloves are recommended for easier cleanup.
3. Shape the Jerky:

• Using a Jerky Gun: Load the seasoned meat into a jerky gun and pipe it onto dehydrator trays or baking sheets lined with parchment paper. Create strips about ¼ inch thick and 1-2 inches wide.
• Without a Jerky Gun: Shape the meat into thin strips by hand or use a piping bag. Aim for a consistent thickness to ensure even drying.

1. Dehydrate the Jerky:

• Using a Dehydrator: Place the trays in the dehydrator and set the temperature to 160-165°F (71-74°C). Dehydrate for 4-6 hours, or until the jerky is dry and slightly bendable but not brittle.
• Using an Oven: Preheat your oven to its lowest setting (around 170°F or 77°C). Place the baking sheets in the oven and open the door slightly with a wooden spoon to allow moisture to escape. Dehydrate for 4-6 hours, or until the jerky is dry.

1. Check for Doneness: Jerky is done when it’s dry and slightly bendable but not brittle. It should not be moist or sticky. If it’s not dry enough, continue dehydrating and check every 30 minutes.
2. Cool and Store: Allow the jerky to cool completely before storing it in an airtight container. It can be stored at room temperature for up to a week or in the refrigerator for up to a month. For longer storage, freeze the jerky for up to three months.

Flavor Variations

You can experiment with different flavors once you’ve mastered the basic recipe. Here are a few variations to try:

Teriyaki Jerky

Ingredients:

• 1 lb (450g) lean ground meat
• 2 tbsp teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp black pepper

Instructions: Follow the basic recipe, substituting the teriyaki sauce, soy sauce, honey, ginger powder, and garlic powder for the seasonings in the basic recipe.

Spicy Jerky

Ingredients:

• 1 lb (450g) lean ground meat
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• 1 tsp chili powder
• ½ tsp cayenne pepper (adjust to taste)

Instructions: Follow the basic recipe, adding the hot sauce, chili powder, and cayenne pepper to the seasoning mix. Adjust the heat level to your preference.

BBQ Jerky

Ingredients:

• 1 lb (450g) lean ground meat
• 2 tbsp BBQ sauce
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika (smoked paprika for extra smoky flavor)
• 1 tsp chili powder

Instructions: Follow the basic recipe, substituting the BBQ sauce, brown sugar, and chili powder for the seasonings in the basic recipe.

Honey Mustard Jerky

Ingredients:

• 1 lb (450g) lean ground meat
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika

Instructions: Follow the basic recipe, substituting the Dijon mustard and honey for the seasonings in the basic recipe.

Curry Jerky

Ingredients:

• 1 lb (450g) lean ground meat
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp ginger powder

Instructions: Follow the basic recipe, substituting the curry powder, turmeric, and ginger powder for the seasonings in the basic recipe.

Essential Equipment

Before you start, make sure you have the following equipment:

1. Food Processor or Meat Grinder: If you’re starting with whole-muscle meat, you’ll need a way to grind it.
2. Mixing Bowl: For combining the meat with seasonings.
3. Jerky Gun or Piping Bag: To shape the ground meat into strips.
4. Dehydrator or Oven: For drying the jerky. A dehydrator is preferred for even and consistent drying, but an oven can also work.
5. Sharp Knife: For slicing the jerky into strips if not using a jerky gun.
6. Airtight Containers: For storing the finished jerky.

Why Ground Meat Jerky?

Ground meat jerky has several advantages over traditional sliced jerky:

1. Ease of Preparation: Ground meat is easier to season uniformly, ensuring that every bite is packed with flavor.
2. Consistency: Ground meat jerky has a more consistent texture, making it easier to chew.
3. Versatility: You can use a variety of meats, from beef and pork to turkey and even game meats.
4. Cost-Effective: Ground meat is often more affordable than whole muscle cuts, making it a budget-friendly option.

Choosing the Right Meat

The quality of your jerky starts with the quality of your meat. Here are some tips for choosing the right ground meat:

1. Lean Meat: Opt for lean ground meat with a fat content of no more than 10-15%. Too much fat can make the jerky greasy and shorten its shelf life.
2. Freshness: Use fresh, high-quality meat for the best flavor and safety.
3. Type of Meat: Beef is the most common choice, but you can also use pork, turkey, chicken, or game meats like venison. Each type of meat will impart a unique flavor to your jerky.

Tips for Perfect Ground Meat Jerky

1. Consistent Thickness: Ensure that your jerky strips are of consistent thickness to promote even drying.
2. Marinate Overnight: For deeper flavor, mix the meat with the seasonings and let it marinate in the refrigerator overnight before shaping and dehydrating.
3. Avoid Over-Seasoning: Start with the recommended amounts of seasonings and adjust to taste. You can always add more, but you can’t take it away.
4. Rotate Trays: If using a dehydrator, rotate the trays every few hours to ensure even drying.
5. Check Humidity: High humidity can affect the drying process. If you live in a humid area, you may need to dehydrate the jerky for a longer period.

Common Issues

Even with the best intentions, things can go wrong. Here are some common issues and how to fix them:

1. Jerky is Too Dry or Brittle: This means it’s been dehydrated for too long. Next time, check the jerky earlier and remove it from the dehydrator or oven when it’s still slightly bendable.
2. Jerky is Too Moist: This means it hasn’t been dehydrated long enough. Continue dehydrating and check every 30 minutes until it’s dry.
3. Jerky is Too Tough: This can happen if the strips are too thick or if the meat is too lean. Try using slightly fattier meat or slicing the strips thinner.
4. Jerky is Too Salty: This can happen if you’ve added too much salt or soy sauce. Next time, reduce the amount of salt or soy sauce in the recipe.
5. Jerky has a Strange Taste: This can happen if the meat isn’t fresh or if it is contaminated. Always use fresh, high-quality meat and practice good food safety habits.

Frequently Asked Questions About Ground Meat Jerky

Making ground meat jerky at home can be a fun and rewarding experience, but it’s natural to have questions. Here are some frequently asked questions (FAQs) to help you get started.

1. What Type of Meat is Best for Ground Meat Jerky?

Answer: Lean ground meat is best for making jerky. You can use beef, pork, turkey, chicken, or even game meats like venison. The key is to choose meat with a fat content of no more than 10-15%. Too much fat can make the jerky greasy and shorten its shelf life. Fresh, high-quality meat will give you the best flavor and safety.

2. Do I Need a Dehydrator to Make Jerky?

Answer: While a dehydrator is preferred for even and consistent drying, you can also use an oven to make jerky. Set your oven to its lowest temperature (around 170°F or 77°C) and open the door slightly with a wooden spoon to allow moisture to escape. Dehydrate the jerky for 4-6 hours, or until it’s dry and slightly bendable but not brittle.

3. How Long Does Homemade Jerky Last?

Answer: Properly stored, homemade jerky can last up to a week at room temperature, up to a month in the refrigerator, and up to three months in the freezer. To store jerky, allow it to cool completely, then place it in an airtight container or zip-top bag. This will help keep out moisture and air, preserving the quality and safety of your jerky.

4. Can I Make Jerky Without a Jerky Gun?

Answer: Yes, you can make jerky without a jerky gun. If you don’t have a jerky gun, you can shape the ground meat into thin strips by hand or use a piping bag. Aim for a consistent thickness of about ¼ inch to ensure even drying. You can also spread the meat mixture onto a baking sheet lined with parchment paper and use a knife to cut it into strips before dehydrating.

5. How Do I Know When My Jerky is Done?

Answer: Jerky is done when it’s dry and slightly bendable but not brittle. It should not be moist or sticky. To check for doneness, remove a piece from the dehydrator or oven and let it cool for a few minutes. Then, bend it gently. If it’s dry and flexible, it’s done. If it’s still moist, continue dehydrating and check every 30 minutes until it reaches the desired texture.