Homemade Beef Jerky using Ground Beef

We really like beef jerky, however we do NOT like the high sodium nor the toxic preservatives and flavorings. Seriously, have you ever researched the stuff? If not, I encourage you to. These things are there for a reason - not only to excite your taste buds but to prevent the growth of bacteria, mold, fungus, etc. and also to keep it from going rancid too quickly - but at what cost to our health? Yes, we do still eat store-bought jerky from time to time, however recently I decided to experiment with making my own using organic, grass-fed GROUND beef someone gave us. No more store stuff for us! Making it at home is easy and affordable (especially if the meat is free), and the results are tasty and nutritious. 

Ingredients

2lbs ground beef (grass fed, organic is the best if you have access to it)
2T Bragg's or soy sauce

2t liquid smoke
2t salt

1t garlic
1/2t onion

1t cayenne

1/2t black pepper

Directions

Place the beef in a bowl with the liquids. Mix the dry ingredients separately and then pour over the beef/liquid and mix well with hands. Spread on to parchment paper, waxed paper, teflex or paraflexx sheets, or whatever other kind of sheet you have that is used for this purpose, score with a pizza cutter to desired size (see photo below), and then transfer to the dehydrator tray. If you do not have a dehydrator, I suggest using parchment paper placed on cooling racks. A baking sheet will work too, but only for the initial 4 hours or so (see further instructions below). I found it was easiest to use my hands, however you might prefer a rolling pin or some other device. Or maybe you have a jerky gun? Whatever the case, just be sure it's thin and even.

According to the settings on my Excalibur, the temperature for jerky is 145*, though some do it at a lower setting (I've seen instructions as low as 105*). If you do not have a dehydrator it is possible to use an oven set at 170*. Some ovens only go down to 200* ... that will work too but the results will not be as nice.

Side note: The USDA recommends heating the meat to 160*-165* PRIOR to dehydrating because of the potential risk of Salmonella and E. coli. I personally believe this is silly, just like a lot of what the USDA recommends, however you must do whatever you feel comfortable with. If you are concerned about things like this, here is the USDA website with further information.

Dehydrate for about 4 hours, or however long it takes to dry the jerky enough to keep it together while flipping it over. Turn it over on to a dehydrator tray (or cooling rack or the rack of your oven if it will not fall through the slats). Remove the teflex sheets, parchment or whatever you used for the first phase. Place dehydrator tray lined with teflex or parchment (etc) on the bottom of your dehydrator or a baking sheet on the bottom rack of your oven to catch any grease that might spill. Continue dehydrating till jerky is done, about 6 additional hours or longer. Thinner jerky with higher temps will obviously require less time than thicker jerky at lower temps.

Blot off excess grease, break along the scored edges and taste it. What do you think? Have others taste it as well. Note any changes you would like to make to the seasonings for next time. Maybe you will prefer more salt? More garlic? Less bragg's? No cayenne? Whatever. Just make it suit YOUR likes.

Remember, this is preservative-free jerky so the storage method and time will be a little different than the store jerky loaded with nasty stuff. Vacuum sealing is the best option and travels well, however a Ziploc freezer bag works too [yes, I am brand-loyal to Ziploc]. Whatever the case, just be sure it's an air-tight container. Keep in the refrigerator for 2-3 months unless travelling - it will last outside the fridge but as a general rule, keep it refrigerated - or in the freezer for longer periods of time (be careful for freezer burn though).

And if you were wondering, 2lbs of raw meat produced about 10.5 ounces of jerky. Not bad at all!