So, as part of my self-reliant journey, I’m making an effort to learn how to do new things. Last month I learned to make my own chap stick, and it was a huge success!!
For April, I decided to try to make beef jerky with ground beef. And all I got to say about that is:
WHY? Why did I not try this sooner? It was SO easy, and so good!
I used the recipe from HERE, and made a couple of adaptations for my family. The kids and I ate it all in 2 days. Oops…
This will be great stuff to have on hand…especially for any hiking/road trips we do. And man, it’s so much more affordable than the pre-made stuff at the store!
Homemade Ground Beef Jerky (adapted from Cooks.com):
2 lbs. extra lean ground beef -
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
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 24 hours. Roll the meat out in strips or patties and dry in your food dehydrator according to the manufacturer’s instructions.
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.
*If you don’t have a food dehydrator, don’t despair! According to the original recipe, you can dry it in your oven at 150 degrees with the door ajar (to ensure actual DRYING, not just slow cooking) for 4-8 hours, depending on how thick you cut it.
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Guy McLaren
May 14, 2012 at 9:50 pm (UTC -6) Link to this comment
Google Biltong. It’s a South African “jerky” only not made with ground meat and a whole lot more tasty
Linda
May 7, 2012 at 12:30 pm (UTC -6) Link to this comment
I don’t have a food dehydrator. Can I do this in the oven, and if so, what temperature and how long. Thanks! It looks delicious.
Evelyn
May 9, 2012 at 8:07 pm (UTC -6) Link to this comment
The original recipe actually gives specific instructions for using your oven, so that’s the good news! According to the original, you can dry it in your oven at 150 degrees with the door ajar (to ensure actual DRYING, not just slow cooking) for 4-8 hours, depending on how thick you cut it. You’ll know it’s done by looking at it. I hope that helps!!:)
Monday at 8:05pm · Like
Dawn
May 7, 2012 at 11:28 am (UTC -6) Link to this comment
Hi, this is a great idea and sounds really good. I am wanting to try this but have no dehydrator. Can I use my oven and if so, how long do I need to leave it in for?? Thanks!!
Evelyn
May 9, 2012 at 8:13 pm (UTC -6) Link to this comment
Hey Dawn!
According to the original, you can dry it in your oven at 150 degrees with the door ajar (to ensure actual DRYING, not just slow cooking) for 4-8 hours, depending on how thick you cut it.
betty
May 7, 2012 at 10:06 am (UTC -6) Link to this comment
I make jerky all the time. I use really thin beef. get it at walmart. costs about 5.00. I marinate in garlic, soy sauce(low sodium) liquid smoke and add chili flakes so you don’t eat it all up at once. then put the meat on my dehydrator over night. cut into strips after dried.
I have also use Teriyaki Sauce instead of soy and barbeque sauce
Evelyn
May 9, 2012 at 8:13 pm (UTC -6) Link to this comment
Betty, I bet the liquid smoke makes it taste so flippin’ good! I can’t have liquid smoke (food intolerance issue) but I LOVE the stuff. I think the chili flakes is a very smart idea too! Anything to prevent me from eating it all is a good thing:-)
flower elliott
May 7, 2012 at 9:47 am (UTC -6) Link to this comment
they say to put in food dryer… i’d use my electric smoker, i think…
Evelyn
May 9, 2012 at 8:09 pm (UTC -6) Link to this comment
Ooh, that would be really good, I bet!! Good thinking.:-)
Make Your Own Beef Jerky with ground beef » The Homestead Survival
January 28, 2013 at 8:15 pm (UTC -6) Link to this comment
[...] Make Your Own Beef Jerky with ground beef. [...]
Homemade Ground Beef Jerky « BuzzNutrition
May 15, 2012 at 8:58 am (UTC -6) Link to this comment
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