Ground Beef Jerky Recipes

Steps:

• Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
• Pass beef mixture through a meat grinder set with the finest blade.
• Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
• Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
• Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

Steps:

• Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
• You need to really get your hands in to mix it well.
• Press into strips with a jerky gun.
• Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
• Coat strips with sauce.
• Place on trays to dry.
• Dry according to your dehydrator manufacturers instructions.
• Other flavors as follows:.
• Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
• BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
• Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

Steps:

• Trim all fat off meat.
• Cut steak in to 4 inch strips.
• The steak should be about 1/2 inch thick.
• It's easier to cut meat partially frozen.
• Pound meat lightly, you don't want it too thin.
• Add all ingredients in a large bowl.
• Mix well.
• Cover and refrigerate overnight (8 hrs).
• Line cookie sheets with tin foil.
• Place steak strips on sheets, don't overlap meat.
• Set oven at lowest temperature. (150-175°F).
• Bake six hours, turning after three hours.
• Jerky is done when meat is dried out, depending on your oven.
• Worth the wait!

Steps:

• In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste.
• Adjust the amounts to your taste.
• Mix well and add the steak slices.
• Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
• If doing in the oven, place one oven rack on the highest rack setting and one rack on the lowest setting.
• Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
• (If doing in your dehydrater, follow your manufactures instructions).
• Preheat oven to 160F degrees.
• Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
• Bake at 160 degrees F (with the oven door propped open to allow moisture to escape).
• Bake for 6 to 8 hours depending on thickness of slices.
• Jerky should bend, and not snap.

Steps:

• Half freeze London broil (easier to slice) and cut into thin slice.
• Mix marinade: Soy sauce, worcestershire sauce, powder garlic, onion salt, powder cayenne pepper and ground pepper.
• Shake cut beef and marinade in a large freezer bag.
• Let beef marinate in freezer bag for 1/2 hour.
• Using a dehydrator (depending on wattage): dehydrate for 3 1/2-8 hours.
• To make hotter add more cayenne pepper and ground pepper.