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Irresistible Ground Beef Jerky Recipes You Have to Try Today

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

Ingredients

Scale

  • 1 pound lean ground beef (85% lean works well for flavor and texture)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika (adds that smoky mountain fire flavor)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 tablespoon brown sugar (balances the saltiness with a touch of sweetness)
  • 1 teaspoon liquid smoke (optional, but it brings that campfire aroma to life)

If you prefer a milder jerky, feel free to skip the red pepper flakes or cut back on the smoked paprika. For a lower-sodium version, reduce the soy sauce and salt, and substitute with coconut aminos for a slightly sweet note. Growing up, Mama Lu always reminded me to taste as I go—because every batch is a little different, just like every story we shared.

Instructions

  1. Start by placing your ground beef in a large bowl. To capture the essence of those kitchen moments with Mama Lu, use your hands to gently mix in the soy sauce, Worcestershire sauce, and liquid smoke if using. This tactile step always brings me back to kneading biscuit dough on the farmhouse porch.
  2. Add the smoked paprika, onion powder, garlic powder, black pepper, salt, brown sugar, and crushed red pepper flakes. Incorporate these spices evenly into the meat, but don’t overwork it—remember, we’re aiming for tender jerky, not a meatball.
  3. Once mixed, spread the meat mixture thinly and evenly on a baking sheet lined with parchment paper. I find about 1/8 inch thick works best—thin enough to dry out properly but thick enough to chew.
  4. Preheat your oven to 175°F (or the lowest setting your oven allows). Place the baking sheet in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. This slow drying process is key, much like the patience Mama Lu taught me in waiting for gravy to thicken or biscuits to rise.
  5. Bake the meat for 3 to 4 hours, flipping halfway through. You’ll know it’s done when the jerky is dry but still flexible—no cracks or brittleness. It should feel like a good chew, not crunch.
  6. Remove from the oven and let it cool completely on a wire rack. This final step helps the jerky firm up to the perfect texture.
  7. Store in an airtight container or resealable bag. If you’re anything like me, you’ll be sneaking bites before it even cools all the way—just like stealing a piece of cornbread fresh from the skillet.

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