Ground Beef Jerky!
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- čas přidán 25. 06. 2024
- RECIPE HERE: heygrillhey.com/ground-beef-j...
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This ground beef jerky recipe is that perfect jerky when you want a classic beef jerky flavor with a soft texture. Classic ingredients come together for the perfect jerky when you have a hankering for some BBQ on the go.
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Here I am thinking of making it in the shape of hamburgers and just telling my family I overcooked the hamburgers.
I love that you give us the recipes with and without buying your rubs. I understand everyone wants to make their money, but getting a recipe where they just say "use our rub" and don't tell us how to substitute is frustrating when you are trying to throw something together quickly and don't have time to wait for rub to be delivered. In fact, NOT being like that makes me MORE likely to buy your rubs because I want to support what you do! Thank you so much for so many great recipes!
Amen. Same here.
I always buy gadgets I'm going to get anyway, through a channel I support.....I ordered the cannon. 🙂
@@davidbuben3262 I also own the cannon now. Tried a cheaper one first and it was garbage. This one works great.
When I was a kid my dad started dehydrating mostly ground beef jerky and came up with some AMAZING flavors then would air seal them in bags and sell them. I'm not a red meat eater unless it's that or homemade all beef meatballs. The ground beef for sure makes it so much more tender and flavorful! I use to always help him make it but he passed away in 2014 so I've only made it one time since he passed but tonight it was on my mind and my mom still has the dehydrator and meat gun around so I will definitely be making some this weekend! Thanks for the video even though I don't have a smoker. They look delicious! God Bless!
Can't wait to try your recipe. Also paint stir sticks on each side makes it easy to roll consistent thickness jerky. Smaller amounts at a time, normally about the size of a golf ball.
absolutely LOVE your channel, your recipes are GREAT and your hair is ON POINT GIRL
Incredible video. Great job thanks !
Great video never made jerky before.Smoker,cannon,ground beef and seasoning
Thanx Jim
I just made a batch of this for my daughter's softball team. They all raved about it. We have a jerky gun but decided to try the rolling pin method . I made bite size pieces and it worked great.
Oh wow, my mom would love this recipe ‼️💕
Trying this with ground elk today, excited to see how it turns out!
I love jerky in any meat. Will try this soon. Thanks, never thought of it this way.
I just made this. Wow great first try. Used the rolling pin method. 2.5 hrs. Thanks from a big fan
Memories! I use to make that for my boys years ago! Guess I will make it again now! Great video! And I love your hair!
Love the tenderness.
I'm glad I came across this video, I'm going to try the rolling pin method, thanks for the recipe.
I love this going to have to try this weekend
I can't wait to try this out, so cool
Just made jerky last week with homemade jalapeno powder. Huge hit.
Love making jerky
Tried your recipe with a few alterations, followed your base recipe except I used maple syrup for sugar and Lemon pepper rub for the Kosher salt and black pepper amounts, added 2 tsp of mustard seed for the mouth feel, plus 1 tsp of celery seeds. Turned out awesome and I agree don"t be shy of adding a little more heat. Love your video and will continue to follow, excellent quality by the way. Continued sucess!!
Really looks awesome, think I'll try ground sirloin or chuck. Love your videos and I have tried several of your recipes on my Pit Boss. Thank you
Wild goose jerky/bacon on the Traeger is a favorite in our house. Can’t wait to give your recipe a try.
Hey. Great Video! Thanks so much. Haven’t had tried your rubs yet. But used your link for the Canon. 👍🏼
Thank you very much, you provide great content, I love you
Looks/sounds great! I've used ground beef with a jerky gun on the dehydrator and it's always awesome. I need to try it on the smoker some time.
I do basically the same thing but add #1 cure to the mix for safety and stability
I've made that for years in the oven, usually use wild game too.
Such a great idea that I bought one of those 12 months ago to add to my collection of bbq cooking tools I don’t use, still haven’t used it but am going to this weekend, can’t wait
Wat a view in the background awesome great video. Mountains in the back are so cool
Great stuff!
That looked awesome, my partner loves beef jerky 👌👌👌
Well, I have to try this with Lamb/Mutton and with Goat at some time.
Great looking recipe.
First time finding the channel [Subscribed!]. This video was awesome! We're definitely trying this with the kids on the pellet smoker soon!
SAME!
Well Well Well, Looks like you made it to TV! Congratulations!!
Looks great! I use lean ground turkey a lot! Don’t be afraid to put a paper towel in the ziploc bag for the first couple days to help with any moisture. Keep grilling love the videos!
Hey Grill Hey, love the name.
New subscriber, and I hit the notifications bell.
When I'm in the mood, I grind my own burger meat. Lots of different recipes using wild game, beef, etc. And often make jerky. I just now decided to find a recipe for making jerky from burger meat. You were the first one on the list after Googleing. I'm really glad I found you! Thanks.
I ordered the cannon through your channel but am going to use the rolling pin method this weekend. To you the best from the Pacific Northwest.
Gyros jumped into my mind instantly. But, traditional looks fabulous! Going to do both versions. Thank You!
Great idea! I have an excellent gyro meat recipe from Alton Brown.
@@theoversouls Same.
And AB is my hero.
I've never considered ground meat for jerky. I've always used thin cut. Interesting take, I'll have to try it out.
Great video, as always! Would've loved to see what the other batch looked like coming off the smoker, too, for us non-jerky cannon having folks. 🤣🤣🤣
I just found your channel. Amazing! I subbed to it!
Same!
I use 1/8" guides on the end of my rolling pin. Amazon. I also chop finely veggies like spinach into the ground beef, Bison or turkey and make it for my dogs. Just dry in dehydrator 5hrs 165°F. I make it for training treats only. No bendy meat. My dogs are raw fed, too.
Love your Chanel.
Love this recipe, thanks. 1 question- how much Morton curing salt to make it shelf stable?
Thanks.
I just made this the other day, however I did 1.5 tablespoons of red pepper flakes and it's perfect! I'm thinking I will do 2 this next batch just to spice it up a little more! Also I only did half the recommended worshceshdkeichrshire sauce lol.
I've made it this way for years, always been my girls favorite. I left it as a sheet, smoked it, and just cut it into strips with scissors after.
I want to try this for sure, see about getting a canon maybe Father’s Day Thank you
Here's the one I used: amzn.to/3kvc3Fp
Great video, I was going to ask about adding a cure! I always eat mine in the first week or so, so have just been adding extra sodium for no reason apparently!!
This is next on my list. I have a reunion coming up and I am calling it untested this will be a big hit.
Heck yea!
I have a freezer full of elk burger, I think I might try this!
Same.
Thanks for the vid! You mentioned low and slow, but is there a target number to try and hit for the temperature(sorry, unless I missed it). I'm using an offset with a thermometer.
Raggedy Is great.
If its from my house/kitchen, guarenteed rough around the edges lol.
Makeing some tonight to try out on the boys at the gun club over the weekend. (some of em are a bit short in the tooth dept, so these should be perfect)
I have made it in a bread pan. Half-way freeze it pop it out and slice it then smoke it
How would I add a curing salt to this recipe? And would it add much shelf life to the Jerky? Thanks for all your recipes :)
Wow, I'm gonna try this!
PS: I love the little Android dig at the end 13:50 whether it was intended or not it was funny for us Apple users!
Just past midnight here. First thing in the morning, going to get Meat and try this.
Edit: we love this, my wife said this is the best jerky.
By cooking it that high your creating case hardening. when the outside gets hard before the inside dehydrates.
You're awesome!!
Your intro is mouthwatering.
Can I do this in the air fryer if I dont have a smoker?
I tried this recipe out a couple days ago. We like the flavor. Will try it with the dark brown sugar next time as it seems to need just a touch of flavor boost. But overall we like this recipe. However, I was unable to get the jerky to curl without breaking like you do. I set my pellet grill to 175 and smoked the strips for 2 hours. Tested them and they cracked under the curl test. Went another 30 minutes and they were still cracking but everything else was spot on so I pulled them. Any idea what I may be doing wrong? I was using 90/10 ground beef from my local market as that was the leanest I could get at the time. I can travel a town over and get leaner ground if that is the cause. And as I write this I'm about 2 hours out from throwing some sliced London Broil marinated in Dr Pepper/Jalapeno on the grill. Just discovered you a few days ago and love your videos. Thank you.
Think you could do a biltong flavor with red wine vinegar, Worcestershire, coriander, salt, pepper, and red pepper flakes with the jerky gun?
Could be interesting...
Top!
awesome, gonna try this on my masterbuilt next weekend! btw i loooove your sweet rub, but it arrived caked up like crazy. maybe I got a dud idk, but I've never had a rub arrive in brick form lol (and yes it was sealed new).
Oh no! Sometimes that happens. If you contact us through the website we can probably help you out. heygrillhey.com/contact-us/
Hello, have you added nitrites before? Just so i can make bigger batches to last longer. wondering if you know what the ratio would be, I'm assuming it would be different than doing eq bacon just because of the curing process and length.
Looks awesome!
I definately need to get a REAL jerky cannon.
Mine is a cheesy plastic thing.
I'd like to know if anyone has tried a salt substitute in any of Susan's recipes and how they turned out.
Well done, you said Worcestershire sauce correctly!!
I need to write a song about you Susie because you’re not a Jukebox Hero, you’re the Backyard BBQ Hero…………..
Just tried your Dr. Pepper jalapeño recipe, gotta figure out how to incorporate that into this ground meat recipe.
I make Jerky . Your way looks ezy and fast.
Definitely going to try this with Kangaroo
like the jerky and the hair !
Can you do this without the brown sugar? Going for a healthier no sugar option
With no intentions of being rude, I'd like to give a shout out to Todd. Well done, man. Well done.
ooh mommy flavor, that's what I'm talking about!
😋😋😋😋
I am, literally, going to have to try this tomorrow. :D
Your hair you look like a teenager going to prom! Love your shows and everything bbq sauce.
Love your videos. Would you be able to tell me what kind of kettle grill that is behind you in this video?❤
It's a Weber Performer!
Thanks!! Looks like a nice size for 2 of us!!@@Heygrillhey
If you want you want to lose weight just add a little salt to this method of jerky. It actually tastes amazing in its own
Oh my that was delicious! Hubbs and I eat mostly a carnivore diet and this is definitely a new regular food for us. Thank you and yes we even bought the beef cannon from your link! Oh my what a deal breaker that little gadget was. I will never roll out jerky again.
btw , love da hair !
Looks great! Do you need to change the recipe if using curing salt? Less regular salt?
Yes. You can find more info about curing salts in the jerky recipes on my website!
@@Heygrillhey Thank you. I just received some of the beef rub in the mail, so very excited to try the recipe!
Are you in St. G? Looks like St. G… planning on trying this with dinner Elk and Antelope burger.
How i got the ideal to make Pastrami Jerky was? From the deli slice Pastrami. and just plain jerky sauce. It was a TEST 👌 OH LORD YUM. then i made the Pastrami sauce, and soak my meat into it OH LORD YUM You can use a brisket and make it into Pastrami. But its faster my way 👉 It take at less 5 days in Pastrami brine for the Brisket
Thank you for sharing. May I ask you? Please. How much is the thickness of the jerky when using the jerky gun?
About 1/8 of an inch or so.
Thank you.🙂
11:41 - This girl CLEARLY does not know Me!! That rack would be one snack serving for me :)
My wife saw me watching saying, "No way jerky from ground beef!" I just smile. BTW, if you want some heat in your jerky, forget red pepper flakes and go to cayenne pepper. Well, what I do, and it can really dial it up ;-)
Will have to try this. I've been making burger jerky in a dehydrator for years. Similar recipe, but use a dark soy sauce (not a fan of Kikkoman). Where do you find those cooling racks ???
I'm not sure where these ones came from exactly, but I've had good luck with Pampered Chef ones and even random amazon ones.
@@Heygrillhey Thanks for your reply. Found some online. Love your video's and have smoked the eye of round twice. Doing another one for Mothers Day, that recipe makes outstanding beef dip sammiches !
@@dagger4146 Love eye of round.
Underrated cut.
Need more seasonings ❤
All I have is a dehydrator, I may put a tsp of liquid smoke
I prefer your paper / rolling pin technique. The extruder makes the jerky sticks too thick. And I use wax paper instead of parchment paper. Great vid!
Can I use your awesome Dr Pepper Jalapeno whole muscle jerky Marinade recipe with the ground Jerky method by adjusting the liquid ratio? Would be cool if it would work somehow. Thanks for any help
Reduce the sauce down (low heat) to about half a cup or until it's like jam consistency then add to taste ! Sample with how much you add because it's very strong, I use about a quarter cup ! By the way , blend the peppers first then reduce
Curing has its benefits.. My refrigerator is full.... Mine don't last long either! Double Bag and freeze some!
What brand is the jerky cannon? I don’t see it if description
amzn.to/3kvc3Fp
I frekaing love Wooster sauce. Am I the only one that will toss back a tablespoon or two when using it?
We are not alone.
Que theme from XFiles.
I make it venison
United States: the best beef jerky only exists here!
Canada: add more B E E F to make it better 😁👍
So what temp fo you smoke at? You never say it?
Where is the link to that fancy meat cannon??
amzn.to/3kvc3Fp
Interesting, as I have seen other people make beef jerky (CZcams videos) without the curing salt, and still indicate that they can be stored at room temp.
Looks like you're using a smokeless smoker!