The Best Beef Jerky Recipe
More like meat + chemicals + MSG. Enough for my poor little guy to get sent straight to the emergency room.
Beef Jerky can be a great snack. It’s high in protein and it’s easy to grab it and take it along where you need it. And just like many things made from scratch, it’s really not that hard to make your own and skip the high costs and chemicals in the store version.
My version that follows below is made with ground beef. I know you can make jerky out of more expensive cuts of meat but I can’t afford that. Using ground beef also allows this version to be tender and easy to chew. (Unlike some of that jerky that just about pulls your teeth out when you try to take a bite!) Make sure to use the leanest ground beef you can afford (I think we used 93% and still had a small amount of fat, but it’s easily wiped off.)
The Best Beef Jerky Recipe
Follow this quick and easy guide to making beef jerky at home. This version is much more inexpensive than the kind from the store!
Preparation Time – 1 day
Cooking Time – 8 hours
- 1 pound ground beef (as lean as possible)
- 1 teaspoon sea salt
- garlic powder, onion powder, soy sauce, or any other seasonings/flavorings
- Thaw the ground beef if frozen.
- Add in the sea salt and any other flavorings you desire. Everything with a beef jerky is a “by-taste” kind of recipe so it’s best just to try your favorite spices and you can change it up with each batch you make to create it to your liking. We aren’t big on spices so I only added minced onion and garlic powder to this batch.
- Mix all the spices well with the beef. Place in a container and let it sit in the fridge overnight.
- Remove the mixture from the fridge and place on a flat tray in the oven. Heat to 160 degrees. Remove from the oven and let the meat mixture cool.
- You can use a jerky gun if you have one for this next step, I didn’t so I used a freezer plastic bag and cut a hole in one corner. Place the meat in the jerky gun or bag.
- Place pieces of parchment paper on top of your dehydrator trays. Using the bag, create your jerky strips or rounds. Don’t make them too large or they may not dry correctly.
- Place your dehydrator on 150 degrees for 8 hours.
- You can also make these in the oven but they will need to be watched carefully since they will cook faster. They will be more tender if made in a dehydrator.
- Once the 8 hours is up, remove the jerky and store in the fridge. This jerky will need to be eaten faster than jerky from the store because it has no nitrates as a preservative. If you want to save it for longer, you can always freeze it.
We think this is the best Beef Jerky recipe because it’s inexpensive and easy to customize when we want to change it up! I think next time I’m going to add some of my homemade BBQ Sauce in to the meat and make BBQ Jerky. Yum!
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Does your family enjoy beef jerky? What spices and flavorings do you like to add?