Ground Beef Jerky Recipe: How to Make Awesome Jerky with Ground Beef, Venison or Goat

This ground beef jerky recipe / pictorial covers the basics. With easy to follow directions.

Making ground beef jerky is fun for the whole family, really easy and satisfying. Give it a try and see for yourself.

Ingredients:

5 Lb. lean ground beef or venison (no more than 12 % fat)

1 LEM jerky seasoning packet or use your own jerky seasonings

HOW TO DO IT

What you need to start

  • Oven or Electric Dehydrator
  • Lean Ground Beef
  • Seasonings of your choice
  • Mixing Bowl or Mixer
  • Food Scale (Optional)
  • Rolling Pin (Optional)
  • Jerky Gun (Optional)
  • Meat Slicer (Optional)

Weighing it all out

Weigh out 5 pounds of fresh ground beef. I use a scale for this, but you may feel like you can guess close to what is needed or you can ask the butcher to weigh it for you.

Seasoning the meat

Mixing up the Seasoning- What are my options?  The options here are unlimited. You can use any jerky recipe you want. One thing to know is that the ground beef is not like regular beef jerky.  You don’t just marinade it then pull the meat out of the marinade. Ground meat takes up all the seasoning or marinade you give it. So only use Maximum 1/2C of marinade per pound or you could use one of LEM's many seasoning mixes

Mix up your marinade recipe or seasoning packet per recipe or package instructions. Check out Yummly.com for some great seasoning recipes. For simplicities sake this pictorial is made with the LEM seasonings.

Mixing it all up

 I use my kitchen aid to do this. Others have used a sausage mixer or even just your hands. The more the meat concoction is mixed the better the jerky sticks together after it is dried. It needs to be really sticky before you roll it out or load it into the gun.

There are a few ways you can shape your ground beef jerky.

Roll it out and cut it with cookie cutters

Roll it out between two sheets of waxed paper and use cookie cutters. This is the way my grandkids like to make it. The cow shape cookie cutter seems to be the favorite.


Use a Jerky Cannon

Loading the jerky gun

Take a handful of your meat mixture and roll into a small loaf. Small enough to fit into the gun tube. The mixture is sticky so it is easiest to work with if your hands are wet. 

Load the small loaves you have made into the jerky gun. Stuff as many loaves as will fit into the chamber. Then screw the top on, give it a couple of pumps on the trigger... until meat starts to come out the nozzle and form some jerky.

Using the jerky gun

Gently squeeze the trigger until the meat starts to come out the nozzle. Once you get to the length you want, break off the strip and start another line.   I usually do about two squeezes per jerky strip.


Freeze and slice method

Note: This method works best if you have a meat slicer.

Line an 8” or 9" square cake pan with a piece of plastic wrap 2 ½ times the size of your pan. Make sure you have enough overlap to cover the top of the pan once it is loaded with meat.

Pack the prepared jerky mix into the cake pan.  Pack it in tight so there are no air bubbles.

Fold the extra plastic wrap over the top of the pan and put the entire pan into the freezer. Once frozen you can remove the pan and seal up your meat block in a vacuum sealed or zip-loc bag.

Whenever you are ready to make some fresh jerky, just take a block of jerky mix out of the freezer, remove the plastic and slice into ¼”  strips.  This is where it is best to have a meat slicer.

Drying the jerky

Dry in your oven or dehydrator for around 6-12 hours at 145’ F -200' F

Is it done yet?

You can tell if the jerky is done by bending it between two fingers. If it bends and shows small cracks, but not breaking then it is done.

All done

This ground beef jerky recipe  saves money and is fun for the whole family.

If you want to know how to package up your treats? Check out our dehydrated food storage page.

Ground Beef Jerky Recipe: How to Make Awesome Jerky with Ground Beef, Venison or Goat


This ground beef jerky recipe / pictorial covers the basics. With easy to follow directions.

Making ground beef jerky is fun for the whole family, really easy and satisfying. Give it a try and see for yourself.


Ingredients:

5 Lb. lean ground beef or venison (no more than 12 % fat)

1 LEM jerky seasoning packet or use your own jerky seasonings

HOW TO DO IT

What you need to start

  • Oven or Electric Dehydrator
  • Lean Ground Beef
  • Seasonings of your choice
  • Mixing Bowl or Mixer
  • Food Scale (Optional)
  • Rolling Pin (Optional)
  • Jerky Gun (Optional)
  • Meat Slicer (Optional)

Weighing it all out





Weigh out 5 pounds of fresh ground beef. I use a scale for this but you may feel like you can guess close to what is needed or you can ask the butcher to weigh it for you.





Seasoning the meat



Mixing up the Seasoning- What are my options?  The options here are unlimited. You can use any jerky recipe you want. One thing to know is that the ground beef is not like regular beef jerky.  You don’t just marinade it then pull the meat out of the marinade. Ground meat takes up all the seasoning or marinade you give it. So only use Maximum 1/2C of marinade per pound or you could use one of LEM's many seasoning mixes

Mix up your marinade recipe or seasoning packet per recipe or package instructions. Check out Yummly.com for some great seasoning recipes. For simplicities sake this pictorial is made with the LEM seasonings.

Mixing it all up





 I use my kitchen aid to do this. Others have used a sausage mixer or even just your hands. The more the meat concoction is mixed the better the jerky sticks together after it is dried. It needs to be really sticky before you roll it out or load it into the gun.





There are a few ways you can shape your ground beef jerky.

Roll it out

Roll and shape Jerky




Roll it out between two sheets of waxed paper and use cookie cutters. This is the way my grandkids like to make it. The cow shape cookie cutter seems to be the favorite.





__________________________________________________________

Use a Jerky Cannon

Loading the jerky gun

Take a handful of your meat mixture and roll into a small loaf. Small enough to fit into the gun tube. The mixture is sticky so it is easiest to work with if your hands are wet. 

Load the small loaves you have made into the jerky gun. Stuff as many loaves as will fit into the chamber. Then screw the top on, give it a couple of pumps on the trigger... until meat starts to come out the nozzle and form some jerky.

Using the jerky gun



Gently squeeze the trigger until the meat starts to come out the nozzle. Once you get to the length you want, break off the strip and start another line.   I usually do about two squeezes per jerky strip.




________________________________________________________________

Freeze and slice method

Note: This method works best if you have a meat slicer.

Line an 8” or 9" square cake pan with a piece of plastic wrap 2 ½ times the size of your pan. Make sure you have enough overlap to cover the top of the pan once it is loaded with meat.

Pack the prepared jerky mix into the cake pan.  Pack it in tight so there are no air bubbles.

Fold the extra plastic wrap over the top of the pan and put the entire pan into the freezer. Once frozen you can remove the pan and seal up your meat block in a vacuum sealed or zip-loc bag.

Whenever you are ready to make some fresh jerky, just take a block of jerky mix out of the freezer, remove the plastic and slice into ¼”  strips.  This is where it is best to have a meat slicer.

Drying the jerky




Dry in your oven or dehydrator for around 6-12 hours at 145’ F -200' F




Is it done yet?



You can tell if the jerky is done by bending it between two fingers. If it bends and shows small cracks, but not breaking then it is done.



All done

This ground beef jerky recipe  saves money and is fun for the whole family.

If you want to know how to package up your treats? Check out our dehydrated food storage page.

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