SEASONING FOR BEEF JERKY RECIPES

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HAMBURGER BEEF JERKY RECIPE - FOOD.COM



Hamburger Beef Jerky Recipe - Food.com image

THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 5 lbs, 80 serving(s)

Number Of Ingredients 11

5 lbs 90% lean ground beef (90-92%)
4 1/2 teaspoons non-iodized salt
2 1/4 teaspoons Accent seasoning
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 1/4 tablespoons meat tenderizer
3/4 tablespoon pepper
3 tablespoons brown sugar
1/2 cup Worcestershire sauce
1/2 cup liquid smoke
1/3 cup ketchup

Steps:

  • Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
  • You need to really get your hands in to mix it well.
  • Press into strips with a jerky gun.
  • Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
  • Coat strips with sauce.
  • Place on trays to dry.
  • Dry according to your dehydrator manufacturers instructions.
  • Other flavors as follows:.
  • Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
  • BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
  • Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

Nutrition Facts : Calories 54.5, FatContent 2.8, SaturatedFatContent 1.1, CholesterolContent 18.4, SodiumContent 46.9, CarbohydrateContent 1.2, FiberContent 0, SugarContent 0.9, ProteinContent 5.7

SIMPLE BEEF JERKY RECIPE | FRESH OFF THE GRID



Simple Beef Jerky Recipe | Fresh Off the Grid image

This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.

Provided by Fresh Off The Grid

Categories     Snack

Total Time 1110 minutes

Prep Time 750 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 10

2 pounds beef ((lean cuts are best & will keep longer))
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon meat tenderizer (*optional)

Steps:

  • Thinly slice the meat* and cut off all visible fat.
  • Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
  • Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
  • Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
  • Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
  • Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
  • Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.

Nutrition Facts : Calories 163 kcal, CarbohydrateContent 4 g, ProteinContent 28 g, FatContent 4 g, ServingSize 1 serving

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