Ground Beef Jerky
- 2 pounds of ground beef (use 90% fat free for best results)
- 1/4 cup of soy sauce
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of meat tenderizer (I never use this)
- 2 teaspoon of curing salt (I use smoked salt)
- 2 tablespoons of liquid smoke (I skip this one as well)
- 2 tablespoons of worcestershire sauce
- 1-2 tablespoons of brown sugar
- Combine all of the ingredients into a cooking bowl and mix them thoroughly.
- Add the ground beef with the ingredients mixture from step 1.
- Let it all marinate by covering the bowl and letting it refrigerate for a couple of hours. Just long enough to allow everything to settle.
- Now pack your jerky gun full of the marinated beef and dispense evenly sized jerky strips onto a tray as normal.
- Place all the strips inside a pre-heated oven at a temperature of about 145 degrees F for 8-12 hours, checking it periodically. Remember that this isn’t an exact time frame because you have to make the jerky to your specifications and for your taste buds. Alternatively you can use a dehydrator set on 160 degrees for 4 – 6 hours.
- Store in an airtight container after it reaches room temperature. I usually store it in the refrigerator.