Hamburger Beef Jerky
photo by ColoradoCooking
- Ready In:
- 6hrs 30mins
- 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
- 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.
Questions & Replies
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I have made this recipe 4 times now and we LOVE it. I cut the recipe in half to fill 4 trays. I've tried the teryaki topping but we like the ketchup,liquid smoke and worcesteshire sauce the best. I made the mistake of mixing the sauce into the meat and it turned out better, in my opinion, than when I brushed it on. I've made it twice that way and prefer it over brushing on the sauce. I gave some to my neighbor last night and she shared with company. They wanted the recipe and were stopping on their way out of town to buy a jerky gun to make it when they get home. Thanks for sharing.
OH MY GOSH! Never was a jerky fan but WOW! This one is a winner. Just got the new dehydrator and had to try it. I used 90/10 from BJ's wholesale club and this is the first jerky I'm actually able to eat since it's not so tough. Found that since I didn't have to focus so hard on tearing and chewing that I was able to enjoy the flavor. Looking forward to having convenient high protein snacks readily available. The second batch I made I added some cheddar cheese, jalapeno and cumino. Great stuff! Thanks.
Used all ingredients as stated, just halved recipe. The taste is FANTASTIC!!! I used hickory flaved smoke - our favorite. I did take two suggestions from other reviews though: 1) mixed the wet ingredients in with the meat as well. Significantly increased my drying time, but it made more sense to do it this way so that the taste was evenly distributed. 2) Rolled out the meat between two sheets of waxed paper. Worked great!!! Just need to roll it out in batches AND make sure the meat is all one thickness for even drying. The best texture was the 1/4" thickness. Thank you for this great tasting and convenient recipe!!
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Excellent! I scaled it back for 1.5 pounds of venison burger. Next time I will make a bigger batch!! I left out the Accent, replaced half of the Worcestershire sauce with Teriyaki sauce, and only used 1 teaspoon liquid smoke. Like others suggested, I also mixed all ingredients at the start. Sprayed my trays lightly with oil. Much faster and easier clean up than with marinading meat slices. Thank You!!