Jerky Made From Dehydrated Ground Beef
A savory ground beef jerky recipe created by dehydrating seasoned meat to a perfectly chewy texture.
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Instructions
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Combine lemon juice, zest, onion, tamari or soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper, and optional liquid smoke or cayenne pepper in a large bowl; let ingredients rest for 15 minutes.
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Add chilled ground beef to the mixture, combine thoroughly, and refrigerate for 1 hour.
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Place 1/4 of the jerky mixture between two sheets of waxed or parchment paper, then roll it to a 1/4-inch thickness.
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Remove one sheet of paper, place a dehydrator tray on top, flip to transfer the jerky to the tray, and remove the remaining paper. Patch any holes.
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Dehydrate at 155 F for 4 to 8 hours, checking after 4 hours for a dried yet chewy consistency.
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Preheat the oven to 275 F. Transfer the jerky to baking trays and bake for 10 minutes to ensure an internal temperature of 160-165 F.
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Once completely cool, cut the jerky into strips and store in airtight containers at room temperature.