Dehydrator Time for Ground Beef Jerky
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This original basis beef jerky recipe is rich and flavorful equally well as easy and quick to brand! No marinating required. Everyone volition love these meaty protein snacks.
I have had several questions lately nearly making beef jerky out of basis meat. At that place volition soon exist a page on here dedicated to making ground meat jerky (How to Make Footing Beef Jerky); only in the meantime I thought I would share a cracking, quick, and easy recipe that you can whip up someday.
Well-nigh of the ingredients are ones that yous will take hanging out in your pantry. The only ingredient that you might non have and tin see in the picture higher up, is curing salt (Information technology's the pink salt in the white ¼ tsp).
If y'all determine not to use curing table salt, substitute with ½ teaspoon of table table salt and make sure to estrus your hasty to 160°F to kill any potential bacteria.
When making ground beef hasty, liquid ingredients take to be kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the taste of this hasty, just most ground jerky recipes will have 2oz of liquid ingredients per 1lb of meat. (2oz of liquid ingredients = ¼ cup)
I used my super fantastic LEM Jerky Cannon to squeeze out and form my jerky strips for this recipe . I Actually love this jerky gun. I feel similar everything we purchase at present a days is fabricated completely of plastic and lasts for about 3 uses before it breaks and finds its manner to the trash.
Well, not this jerky gun. This baby is fabricated to last and I love information technology for that. Super like shooting fish in a barrel to use and comes autonomously easily also, making clean up a breeze.
Mix all the ingredients into one pound of lean footing beefiness, at least ninety% lean. I used 96% lean 4% fat ground beefiness when making this jerky.
Mix well and refrigerate for four-24 hours to assistance the meat bind together. Accept out of the fridge and pack into the jerky gun making sure at that place are no air pockets.
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Dehydrate for well-nigh 3 ½ to five hours at your dehydrators highest setting until beef jerky has reached 160°F and has stale. I used my Excalibur Dehydrator which took me only 3 ½ hours to dry this batch.
If using an oven, estrus the strips for x minutes at 300°F with the oven door closed. Then turn the temperature downwards to the oven everyman setting (normally about 170°F), crack the door and "cook" until it has dried.
The footing jerky will be a lot easier to chew and has a totally unlike texture than whole musculus jerky. The merely way to see whether you like ground jerky is to make a batch and consume information technology! Let me know how it turns out.. Enjoy!!!
For more in depth directions on how to dry out your beef jerky, click on the pictures below.
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How to Make Beefiness Jerky in a Dehydrator
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How to Brand Beefiness Jerky in the Oven
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How to Make Beef Hasty in a Smoker
Servings: five
Calories: 142 kcal
Lean Beefiness
- one lb Lean ground beef (x% fat or less)
Marinade
- two tablespoon soy sauce
- 2 tablespoon worcestershire sauce
- one teaspoon ground black pepper
- one teaspoon ground lemon pepper
- 1 teaspoon back-scratch powder (red)
- 1 teaspoon ginger pulverisation
- one teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon coriander
- 2 teaspoon liquid smoke (optional)
- ¼ teaspoon curing common salt (optional)
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In a basin, combine the 1lb of ground beefiness with the other ingredients
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Mix the basis beef and seasonings thoroughly
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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
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If not using a jerky gun, spread the footing meat on a blistering sheet, encompass with wax paper, and roll with a rolling pivot until meat is ¼" thick
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Piece the pan of beef into jerky strips 4-5" long and i" thick
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Dry with your favorite hasty making method. I used a dehydrator at 160F for 3 ½ hours
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Ground jerky is finished when information technology first starts condign dry to the touch on. Information technology should bend without breaking in half. If information technology cracks in half when bent a niggling bit, it was over dried
- Ground jerky is going to have a different texture than whole muscle jerky, it will exist more brittle.
- Using an oven and dehydrator are the best ways to brand ground jerky
Serving: 70 thousand | Calories: 142 kcal | Carbohydrates: iv thou | Protein: 21 thousand | Fatty: 5 one thousand | Saturated Fatty: 2 1000 | Cholesterol: 56 mg | Sodium: 651 mg | Potassium: 391 mg | Fiber: 1 g | Sugar: 1 thousand | Vitamin C: i mg | Calcium: xv mg | Atomic number 26: 3 mg
Permit the states know how information technology was!
For more in depth directions on how to dry your basis beef jerky, visit my page Footing Beef Jerky
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