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Mouthwatering Ground Beef Jerky Recipes You Need to Try Today

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Learn how to make delicious ground beef jerky recipes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound lean ground beef (85% lean works best for flavor and texture)
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (adds that campfire flavor Mama Lu’s pot roasts always had)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon brown sugar (optional, but it balances the savory notes)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 1/2 teaspoon liquid smoke (optional, for that extra smoky depth reminiscent of mountain hearths)

Instructions

  1. Start by mixing your ground beef with all the seasonings. I like to use my hands for this part—it reminds me of those days shelling peas with Mama Lu, getting my fingers coated in every bit of flavor. Make sure everything is evenly combined, but don’t overwork the meat or it can get tough.
  2. Next, press the meat mixture thinly onto parchment paper-lined baking sheets. The thinner, the better, about 1/8-inch thick. When I was younger, Mama Lu always said, “If you can see through it, it’s just right.” Use a spatula to smooth it out evenly.
  3. Preheat your oven to 175°F (or the lowest setting it has). Patience is key here—jerky is all about slow drying, kind of like how Mama Lu’s pot roast would simmer all afternoon until it fell apart.
  4. Place the trays in the oven, leaving the door slightly ajar to let moisture escape. This step is crucial to get that chewy texture without cooking it like a burger. I wedge a wooden spoon between the door to keep it open just a crack.
  5. Let the jerky dry for about 4-6 hours, flipping halfway through. Keep an eye on the edges—they should start to curl and firm up. When it feels dry to the touch but still bends without breaking, you’re golden.
  6. Once dried, remove the jerky and let it cool completely on a wire rack. This helps it finish drying and keeps it from getting soggy.
  7. Store in an airtight container or zip-top bag. If you want to keep it longer, pop it in the fridge or freezer—just like Mama Lu’s preserves, good things last when cared for properly.

Find it online: https://claracooking.com/ground-beef-jerky-recipes/