Easy Ground Beef Jerky Recipe - Better Method For Making Ground Jerky!
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- čas přidán 19. 03. 2018
- Easy and fast ground beef jerky recipe and method for making great ground jerky. This is a fast alternative to using a jerky gun. This is an easy way to make ground beef, deer, elk or other lean game ground jerky.
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Shop the items used in video!
Dehydrator With Forming Tray: amzn.to/2pDjCxI
Jerky Seasoning and Cure: amzn.to/2G63uPD - Jak na to + styl
"WOW"
This is absolutely the BEST Video I have ever seen on hamburger jerky...
and believe me... I have been watching all the video for weeks...
I about feel off my chair when you brought out the scissors!!
That is soon Smart.
Thank you for sharing this great video.
Fell not Feel
Thank you Judi! It sure makes making jerky easy.
@@TasteArtists
Right... You are so Smart...
Thank YOU so much for this video...
It may sound silly, but this video has changed
my life... 2019 is my new adventure... going on the road
withTrade Shows... and I want to (professionally) incorporate
this in with my other 2 business...
Chair (Reflexology) Massage (30 years in doing Reflexology/Massage)
and Gold Rush Liniment (for Arthritis, Sore Muscles & Joint Pain)...
(34 years in manufacturing and selling my bottles of Liniment)...
Besides I can eat the profits.. LOL
Thank you again,
God Bless you.
Lets clarify that statement...
I can eat the profits of the Beef Jerky...
not the Liniment... LOL
Did l miss the "cooking" ???
"vacuum seal for storage" Son mine don't last that long LOL. Great video!
I have done this for several yrs. I cook mine at 300 degrees for couple hours. Eliminates any bad bacteria that you may have. I than turn done heat to 215 degrees for several hours with oven door cracked open till some of jerky is as dry as you want it and put the too moist pieces in a dehydrator and dry (normally a couple hours at the 160 degrees max temp on my dehydrator) till it is as dry as
you want it. This works very well!! Have done a lot of deer and just did a couple of pork loins this month 12/2018. I sliced the pork cross ways.
Great video. I'm making jerky out of top round strips and have been planning on making jerky out of ground beef. This video is straight to the point. Thank you very much.
this just makes me want to give another shot on using ground beef again for jerky
Wow, had no idea you could make jerky with ground beef. Looks great
Amazing tutorial😱😄❤️Thank u🥰
Great video. This I must try!
Excelente idea, gracias por compartir, saludos.
I enjoyed the heck out of this video. Never thought to make jerky from ground meat.
Wow! I’m impressed! Very cool.
Very interesting, thank you.
Wow this is the best slab jerky video ever! Thank so much. Dreaming of duping the Tillamook teriyaki jerky I buy from the gas station, lol!
looks cool...i have fresh venison burger and im doing it up...i have a batch of eye round jerky dehydrating right now...thanks
You will find the best beef jerky in bosnia straight from the farmers just salt and meat its super soft on the inside and has a nice aromatic taste we call it “suho meso“ ;)
Is there a way to do it in the oven????
De carne molida que buena idea.... Gracias...
Damn this guy was on to something starting a CZcams channel, too bad he gave up on his dream. It could of been huge, quality work! 👏🏼
Jerky beef snacking with drinks is the best
Nice job!
I need to try this...
Interesting technique with rushing on the mustard at the end will definitely get this a try
I tried it with a. Of spicy brown mustard in sweet chili sauce holy moly freaking awesome it turned out wonderful
FINALLY, someone who mixes dry ingredients the right way. If you have a liquid ingredient, mix the dry ingredients into that, stir until well-mixed and/or dissolved, and pour into beef. It's easier to mix and it's more consistent
Looks great! In Namibia we have droëwors and once you've tried it you will always crave it.
I've never heard of this - could you tell us a recipe?
Yes i love the sound of it, i have just discovered jerky can you please tell me all about droëwors. Because i would like to try more dried meats.
@@jtrindle9383 hi it's pretty simple recipe there are a few variations but the traditional one is as follows:
Ingredients:
3 lbs beef (or venison if available) - the leaner the better. Do not use pork as it does not dry well (goes rancid). The meat should have about 5% fat in it - so about 1/4 lbs (or one cup) of cut up beef fat (again, no pork). Too much fat will make for greasy dry wors…
1.5 tablespoons of salt.
1/2 tablespoon ground black pepper.
2 tablespoons coriander (seeds can be slightly cooked in a pan and ground - or use powder).
A few ground cloves.
Pinch of nutmeg powder.
About 1 cup brown vinegar.
Thin sausage casings (sheep small intestine)
How:
Cut all the meat in to small cubes, mix together and mince it to a coarse texture
Add dry spices and vinegar and mix together manually (lightly)
Let meat sit for 2-4 hours in a fridge and prepare (soak) the thin casings in water
Fit casings to sausage maker and fill with mixture, do not overfill.
Hang dry in well ventilated room. For 3 to 4 days. Store in the fridge. Because there are no preservatives consume within 1 week.
My uncle wants me to make him some jerky. But I don't have a jerky gun. Glad I saw this video. Bet it would taste awesome in a smoker with hickory or mesquite wood chips
Jerky gun? Just use a knife
Genius !!
So what is the whole recipe? What is the white stuff? How much is "the rest of the water"?
Thanks for keeping it simple and easy to follow! Great video too!!
Do I have to put a marinade on where is the Backwoods Teriyaki flavored jerky mix and cure enough?
Thanks from England. Jerky is too expensive over here. Not anymore. My dehydrator is on its way from Amazon. £23 +£3.95 delivery.
This is the best video for hamburger jerky.
Thanks Mike!
YOU do know that "Hatch" Green Chili is
from Hatch, New Mexico...
(that is another reason I love this video...)
I have Hatch Green Chili in my Refrigerator right now...
Roasted over a fire, green chili...
Yes, I'm in New Mexico..
Judi I’m also from NM we vac seal about 160 pounds of roasted Hatch green chile per year. I don’t think I could live without it.
@@TasteArtists
YEAH... That is even better...
... and I can't live without GREEN (Hatch) chile either...
Where are ya'll from? I'm in Carlsbad... Used to live in Ruidoso..
I'll be moving back to ABQ next year.
Silver City, Judy. Good luck with your move to Albuquerque. My daughter lives there and attends UNM.
Genius!
Hey you never stated what the white powder was! You added water to a brown/orange cure mix. Then added the white powder - is it sugar or salt?
Where do you get the forming tray
Yummy 😋
Music is awesome
Looks good!!!!! Is that forming tray the same thing for fruit role ups?
Yes it is, the tray is designed for making fruit leather but doubles as a perfect forming tray for ground jerky. I use it as jerky forming tray and as a drip pan on the bottom of the machine.
Wow
I was wondering how people got such uniform strips with ground. I have a jerky gun and hate the damn thing, the meat just pulls apart. Def going try this method straight on the racks...thanks!
hi. id like to try this. any particular brand of jerky cure you recommend? also what is a good seasoning mix to start with? im not sure what the lighter colored seasoning you used is. onion/garlic powder/salt/sugar??? ty!
Nesco makes a great seasoning and cure amzn.to/2Ypb8u4. I also really like the HI Mountain they make some great seasoning and cures as well amzn.to/2OZv6Zn. I hope to get a video up soon on how to make your own seasoning and cure that you can easily customize at home. Subscribe to the channel and you'll be notified when it's up.
@@TasteArtists I'm going to subscribe just so I don't miss the video with your own seasoning!
I WISH i could be like you👍
What type of label did you use for your 6x10 zipper bag and what size is label? Did you just print out your own using an Avery easy peel label? Looks good. Thanks.
Yes I do print my own labels and use zipper vacuum bags. The link to the bags is amzn.to/2BN4nHB. The link to the labels I use is amzn.to/2LC226M. I prefer these labels because they are a durable weather proof label and stick very well.
lazy bustards lol. absolutelly loved it how you used your time wisely. thanks for sharing ideas.
Can you use regular jerky marinade instead of cure or is there something special to the hamburger and cure? Just making my first jerky in the dehydrstor tonight but I used an inside round and it was a heck of a lot more than ground beef
I wouldn’t make ground meat without a cure. Most commercial cures are both a flavoring and cure.
Great Video , I’m gonna throw down 9lbs elk this weekend on the Excalibur dehydrator
That’s awesome Andrew, it’ll be great! I’m going to do some deer jerky this weekend myself.
Thanks. I have to try this. How long does beef jerky last once it's sealed and do u refrigerate?
If you use a cure it will last up to one year. It will last much longer if you freeze it. No need to refrigerate but keep it in a cool place out of sunlight. Jerkyholic has a good post about storing jerky here www.jerkyholic.com/how-long-does-beef-jerky-stay-good/
@@TasteArtists thank you
lisa perkins y
What would be a good ratio of fat. If I get lean ground beef what ratio should I look for. Do you have a link to recipes.
I use 80 20
Very intriguing! Could you use a smoker instead of a dehydrator for this?
You can absolutely use a smoker but keep in mind a dehydrator will keeps the temp under 159 to prevent cooking. When I make smoked jerky (both ground and sliced). I’ll cold smoke for 1-2 hours to flavor the jerky then move the racks to the dehydrator.
I never tried ground beef yet...still experimenting w london broil cut thin vs thick and dry vs marinade....so what I need to know is we can get a variety of meat to fat ratio so i'm guessing 90% lean? I dont like dehydrated beef fat...thats why i use mostly london broil......please advise lean-ness of ground beef please...thank you
Ground meat should be at minimum 90% lean. I prefer 93-95% lean meat for hamburger jerky.
Hi - can you tell me what make your vacuseal machine is pls?
The vacuum sealer used in the video is a NutriChef. It works great on just about everything wet or dry. Here is the link to it. amzn.to/2sbQNc4
How can dehydrated it n a basic kitchen
How much water was injected before purchasing I bet the ground beef dripped for day's.
Good video
Where would I find jerky cure??? Awesome video!!! Thanks for sharing!
I was thinking the same thing...Google, what is mix/jerky cure.. LoL
Nesco makes a great seasoning and cure amzn.to/2Ypb8u4. I also really like the HI Mountain they make some great seasoning and cures as well amzn.to/2OZv6Zn. I hope to get a video up soon on how to make your own seasoning and cure that you can easily customize at home. Subscribe to the channel and you'll be notified when it's up.
You can use regular curing salt or get commercially made beef jerky seasoning usually contains cure
Hi where do you get the labels for your vac bags?
Lee I print my own labels. The link to the labels I use is amzn.to/2LC226M
How thick is the meat when you put it in the dehydrator? Thank you.
It’s less than 1/4” thick
I can't seem to find that jerky forming tray anywhere. The link just takes me to the seasoning. Any idea where I can find the tray? I've looked everywhere, but no luck.
Brian the forming tray came with dehydrator - This unit comes with 2 trays...the trays can be used as a drip pan, fruit roll tray or forming tray. Here is the link to the dehydrator amzn.to/2QjAxU2 . If you already have a dehydrator look for either a drip tray or fruit roll tray for your model. I had the idea to use the tray for forming ground jerky, I hadn't seen it done before.
Thank you so much for getting back to me. I really appreciate it! I'll see what I can find now that I know what I'm looking for. Thanks again!
What was the two ingredients you put in the water? Brown Sugar and Salt?
The cure was mixed with the water.
What temperature do you use on your dehydrator?
All info-sources here always say to always cook ground beef 100% because of potential e.coli etc..
What is the dehydrator used?
Hi Michael here is the link to the dehydrator with forming tray used in the video: amzn.to/2pDjCxI . The forming tray is actually a drip pan / fruit roll tray that I thought would work great for forming jerky. The racks are stainless which makes clean-up easy.
how long does it last? more specifically, how long did it take for one of those packages to go bad? and how do you know when it has gone bad?
If you use a cure it will last up to one year. It will last much longer if you freeze it. No need to refrigerate but keep it in a cool place out of sunlight. Jerkyholic has a good post about storing jerky here www.jerkyholic.com/how-long-does-beef-jerky-stay-good/
Can I use ground mule deer because I shot a deer and wanting Jerky
where could i buy the white trays to form the jerky
The trays in the video came with the dehydrator. They are designed as a fruit roll tray or drip tray. I would look for a fruit roll tray for your dehydrator.
Where did you get the forming tray?
The forming tray came with dehydrator - This unit comes with 2 trays...the trays can be used as a drip pan, fruit roll tray or forming tray. Here is the link to the dehydrator amzn.to/2QjAxU2 . If you already have a dehydrator look for either a drip tray or fruit roll tray for your model. I had the idea to use the tray for forming ground jerky, I hadn't seen it done before.
What’s the taste of ground beef jerky to regular strips of sliced and/or pounded beef jerky?
I mean a hamburger patty will never taste like a cut of beef. It might be the same material, but after the grinding it cooks in a very different way to where even a mid rare burger doesn’t resemble that steak/roast/filet/etc. taste of beef. (You can put all the gravy you want on a Salisbury Steak, it’s never going to taste like a New York Strip or Sirloin Cut, it is always going to taste like a hamburger patty with no bun or other condiments covered in gravy)
Just to get my point across before someone says “it’s all the same meat”, as preparation clearly affects it different when cooked in a pan or on a grill, so I’m wondering if it also makes the jerky taste less than it would had it not been ground? Or is the preparation of jerky so important that the meat can be ground or whole and still taste the same?
Dave ground jerky will be softer and more tender when finished. It isn’t necessarily “better” than whole muscle jerky but I can make more faster with ground jerky. I like both but can make ground jerky very quickly, especially when grinding my own meat. Both ground and whole muscle jerky taste great.
Are you adding fat to the ground meat or the leaner the better?
The leaner the better. The ground beef in the video is 93% lean.
how is it that the one i make dry out to the point that it doesnt bend it just break!
d johnson b
You overdryed them..
You dry it too long.
Because your drying too long that's all shorten the time
What temperature did you set your dehydrator at??
158 degrees
Can i ask what temperature you dry the Jerky?
158 degrees
@@TasteArtists thank u very much. Been tryna figure out a cheaper alternative to making jerky other than whole meats. Where i live the price of meat is super expensive.
Is there a printable version of this recipe with ingredient list?
Yes you can see it on our website. tasteartists.com/ground-jerky-made-easy/
How would you do this in a regular round dehydrator
Have you ever used hamburger that wasn’t “lean”. I have a whack of normal hamburger laying around and want to make some jerky with it
Beef jerky is basically dry raw?
Its cooked in the oven or cooked in a smoker slowly but idk about dehydrated
David Platt no, opposite. It’s smoked so heavily for so long that it completely dehydrates the meat
How long will it last in the vacuum sealed bags?
I’ve kept it several months in a cool place with no issues. It’s best to freeze is you want to store long term.
What brand dehydrator do you use?
I use the Magic Mill 9 tray Dehydrator with stainless steel drying racks - amzn.to/2Ki0T2i , you can do about 10 lbs of ground meat at a time with the 9 tray model. The stainless racks make cleaning a breeze.
I like this recipe and will try it. Can you set a temperature and how long do you dehydrate this recipe? I just use my Presto 6300 and turn it on for 6 hours. 3 pounds at a time. Works good but according to "FDA guide lines" the meat needs to be put in an oven to °160 and then dehydrated for about 4 hours. If you sell it. Mine comes out fine. Never had a problem. Wonder what you think.
Norm I've never had a problem either and have made hundreds of pounds, the vac seal also helps for long term storage..The Magic Mill dehydrator in the video only goes to 158 degrees, so I do recommend using a cure. If you go to 160 or above it's considered cooking. This works well for safety or for selling or if you choose not to use a cure. I always use cure on ground meat but rarely use it on whole muscle jerky. If you use the Magic Mill dehydrator allow about 1 hour per pound of meat for bendable jerky. I will dry 7 pounds for 7-8 hours and 10 pounds for 10 -11 hours. I hope this helps.
Is it just me or did he not tell us exactly what ingredients he put in there. He just said add brown water and white granular water and left it at that
Yes, please list the products you used in your video,thanks
Why the f--- did I spend money on a jerky gun? Oh well, I still want to get some casings and make some pepperoni sticks. 🤤
Where Do You Get Your Labels?
I get them from Amazon...Here is the link: amzn.to/2NbBR9m
Can be done without cure? I don't have any.
I would not recommend doing ground meat without a cure.
That music tho
does it have to be lean?
Yes it needs to be lean
Lots of ignorance in the comments
Where do we get the cure? What is it and what does it do?
Jo you can find the cure used in the video here: amzn.to/2Mj3H1B. The cure preserves the meat and makes jerky safe to eat without cooking.
You need a bigger roller
What are the ingredients in beef jerky mix.... I dont care for a mix....Usually it is plain salt and sometime is as a little sugar content and the worst case nitrites content...
Not a real jerky fan myself,,,,Broke a tooth and pulled a filling out completely in the past so never got back into Jerky,,UNTIL that is I started making my Dogs food,,,,,Yes ,,its a labor of LOVE for sure but it's well worth it knowing exactly what " Mans Best Friends " are eating ! Since Day 1 I noticed the difference in my Bo and Punkins energy levels AND since I know what's in their food I can even eat it as well,,,,Its the same as cooking for family,,,from Thanksgiving to New Years I cooked ( completely 8 turkeys and the bones,,for .68 cents a pound,,can't beat it ) turkeys for my Furry Love Machines,,,they LOVE TURKEY by the way,,,
BUTT,,,,,,,seeing the Chicken jerky treats SKYROCKET in price and the FEAR of Health damage to my Pups from the CHINA jerky,,
And by the way,,almost ALL treats are coming from CHINA NOW due to costs,,,and If you find Pet Treats MADE IN THE U.S.A. you will PAY DEARLY for them due mainly to the GREED FACTOR NOW because people spend ANYTHING on their pets now days and the Veterinarians are CASHING IN ON THAT THESE DAYS,,,,,It cost as much to take your pet to the VET as it costs for a Human to visit the Doctors now days,,,,,A RACKET!!!! BUTT,,,,,to get to my point,,I started making the Jerky for my dogs now and it is sooooo much better and Healthier and Best of All Its Sooooooooo much CHEAPER !!!!!!! $26.00 DOLLARS FOR 2 POUNDS OF CHINA JERKY and I buy 10 pounds of Chicken Breasts and Dehydrate it for 18/19 dollars ( just chicken price ) So I buy and make at least
5 lbs of jerky treats for less than buying 2lbs of retail jerky from stores ( sometimes cheaper when buying Frozen chicken breasts ).
Oh and my BO is a Tree Walker coon hound and PUNKIN is a Lab/Chow,,,,and they SIMPLY LOVE the jerky,,,,make my own marinade,,,1 batch Teriyaki/Honey/Ginger and another batch Soy sauce/Honey/Ginger! When I come home with Chicken they literally dance around the kitchen,,,They do however get tired of sitting in the kitchen waiting for the dehydrator to finish,,,,takes about 10 to 12 hrs depending on thickness I make.
Well done, no nonsence video. Dehydratior temperature is important to kill bacteria.
Beef heart works well too -- partially frozen to slice thin. It is safer too, than ground beef bought from the store.
What if U dont have a dehydrator?
Then use your oven. There's Ytube vids on making jerky in the oven just waiting for you.
I have no idea what jerky cure is. This is where I stop watching the video.
Cure can be just curing salt or you can buy commercial made seasoning usually comes with cure.
Sugar, salt, and seasonings of choice. Usually it's equal parts of sugar and kosher salt for curing things. I cure my own salmon for cold smoked lox.... For this type of ground beef jerky, you can probably use regular salt.
My thoughts exactly. What is jerky cure?
Jerky cure is mainly salt and sodium nitrite. Salt helps with the dehydration and the sodium nitrite helps prevent bacteria growth
You sell this? Perhaps on Etsy or Ebay? If you're selling hit me up, I'm interested in buying.
No I don't sell the jerky I make, but it's super easy to do yourself if you follow the video
Season from up high my guy
You’re absolutely right! Difficult to get on overhead camera though...
How much is a dehydrator😑
You can pick up the dehydrator used in the video with stainless steel trays for $160 on amazon. amzn.to/2pDjCxI
@@TasteArtists my friend thank you🤘🤘🤘
I found this for people worried about using raw meat:
International Journal of food microbiology vol 320, may2020
Inactivation bu osmotic dehydration and air drying of Salmonelle, Shiga-toxin producing Escherichia coli , Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries. Not 100% but surprising
What's in the cure ?
Sodium Nitrite and seasoning. Nesco traditional jerky cure was used in the video. It’s a very good cure and tastes like store bought jerky.
What is the Temperatur in europa degrees ? C•
70.556 c
Is etc like msg?
Kidding 😂😂😂😂😂😂
What if I don't have the cure???
Buy a cure, any cure. Nesco original is awesome. Don’t do ground meat without one.
Из цельного мяса вера не позволяет сделать?
Wait... jerky is raw meat?!?
Can you sub out the water