How to Make Beef Jerky - Jerky Recipes

How To Make Ground Jerky

Ground Jerky Recipes

Ground Jerky Recipes/Information

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Did you know that most of the jerky you purchase at the local convenience store is "restructured" jerky or ground jerky which is formulated from ground meat!

Ground Jerky Tips:
The leaner the meat, the better the jerky as beef fat and venison tallow taint easily and may cause the dried jerky to spoil more quickly.

Meat should be trimmed of all fat and tallow and connective tissue before being ground for jerky.

Jerky meat shrinks as much as 60% from start to finish. One pound of lean-ground meat will produce less than 1/2 pound of ground jerky strips.

Drying time varies depending on the thickness of the jerky meat and the drying method used.

Dehydrators are typically the slowest method (12-24 hours depending on the wattage and brand name).

Dehydrators are an excellent choice to dry jerky because they are slow and you don't have to baby sit them, other than rotate the trays once or twice.

Smokers are preferred by many of the more traditional jerky makers because they produce more heat which translates into less drying time. Too, when you are using a commercial smoker, real smoke can be used to add authentic smoke flavor to the jerky.

Conventional ovens are also used by home jerky makers with great results. They are insulated and temperature controlled. You can dry jerky in an oven in as little as six hours. If you dry jerky too fast, it will burn and distort the flavor. Better is slower than faster for the best jerky.

The degree of dryness depends on individual tastes. For me, jerky is dry when it's flexible enough to bend without breaking. This is about a 50% loss from start to finish. This jerky must be frozen.

If you wish to store your jerky in a jar or a baggy on the counter, it must be dried to 40% of its starting weight. This is near the brittle stage and isn't likely to bend without breaking. If you start with five pounds of ground jerky meat (green weight), you'll net nearly two pounds of finished product.

Jerky is as nutritious as it is delicious. It's simple to make and almost everyone you know loves to eat it.

Jerky recipes, tips, and procedures on how to make beef jerky at home using your jerky recipe or ours. Also introducing the amazing All-Around Jerky Maker which adapts to ANY home sausage stuffer or meat grinder, no matter size, make or model.

I use our Dakotah Jerky Maker to make my ground jerky out venison, mostly because venison is leaner and more flavorful than other meats. I remove as much of the beef fat or deer tallow as I can before cutting steaks and roasts. All the remaining cuts and trim, minus the bones, tallow and gristle, can be ground twice through a medium grinder plate. This is the meat that I prefer to use to make ground jerky. The leaner the meat the better the jerky!

Selective cuts of beef including the top and bottom round, sirloin tip and flank can also be used to make ground jerky but it must be extremely lean. Please stay away from commercial hamburger even if it's labeled "lean" or "extra lean" as most store-bought hamburger is too fatty for making ground jerky.

Original-Style Ground Jerky
5 lbs. lean meat, ground (beef or venison)
2 tablespoons salt
1 teaspoon curing salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons black pepper, 1/4 ground
2 teaspoons curry powder
1/2 cup soy protein concentrate, or non-fat-dry milk
coarse black pepper

1.	Grind the lean meat twice through a fine (1/8") meat grinder plate.
2.	Combine the ground meat and remaining ingredients in an ample-size mixing bowl; mix/knead well.
3.	Do a taste test by frying a quarter-size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more spice.
4.	Place a golf ball size piece of ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" thick strip of cardboard on both sides of the ground jerky mixture.
5.	Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and repeat the procedure. You may also cut the rolled meat into jerky strips or squares.
6.	Layer the jerky on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
7.	Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.

Light Pepper Jerky - 5 lbs.

5 lbs. lean meat, ground (beef or venison)
1 tsp. curing salt (pink)
2 tbsp. table salt
2 tbsp. white pepper
2 tbsp. black pepper, table grind
2 tsp. coriander, ground
1/2 cup non-fat-dry milk
1 to 2 teaspoons liquid hickory smoke, depends on individual taste
2 cups cold water, more if needed to make the mixture pliable.

1.	Combine the lean ground meat with the remaining ingredients and mix well.
2.	Do a taste test by frying a quarter size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more of a particular spice. back to top
3.	Place a baseball size piece of the ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" or 1/4" thick cardboard on both sides of the ground jerky mixture.
4.	Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and cut the rolled meat into jerky strips or squares.
5.	Layer the jerky strips on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
6.	Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.
7.	Or do it the easy way and load the freshly mixed meat and ingredients into the Dakotah Jerky Maker. Do not refrigerate the ground jerky meat mixture before extruding it through the jerky insert. Extrude two strips of ground jerky at once according to the Jerky Maker Instructions.

Hot & Spicy Jerky - 5 lbs.

5 lbs. lean meat, ground (beef or venison)
1 tsp. curing salt (pink)
2 tbsp. table salt
2 tsp. red chili peppers, crushed
2 tsp. cayenne pepper
2 tsp. chili powder
2 tsp. coriander, ground
1 to 2 teaspoons liquid hickory smoke, depends on individual taste
2 cups cold water, more if needed to make the mixture pliable.

1.	Combine the lean ground meat with the remaining ingredients, mix/knead well.
2.	Do a taste test by frying a quarter size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more of a particular spice. back to top
3.	Place a baseball size piece of the ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" or 1/4" thick cardboard on both sides of the ground jerky mixture.
4.	Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and cut the rolled meat into jerky strips or squares. Lay the jerky strips on 1/2" mesh racks or on dehydrator trays. Refrigerate overnight to cure.
5.	Layer the jerky strips on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
6.	Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.
7.	Or do it the easy way and load the freshly mixed meat and ingredients into the Dakotah Jerky Maker. Do not refrigerate the ground jerky meat mixture before extruding it through the jerky insert. Extrude two strips of ground jerky at once according to the Jerky Maker Instructions.

Brown Sugar Jerky - 5 lbs.

5 lbs. lean meat, ground (beef or venison)
1 tsp. curing salt (pink)
2 tbsp. table salt
2 tsp. white pepper
2 tsp. coriander, ground
2 tbsp. mustard seed, ground
1/2 cup brown sugar
2 cups cold water, more if needed to make the mixture pliable.

1.	Combine the lean ground meat with the remaining ingredients, mix/knead well.
2.	Do a taste test by frying a quarter size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more of a particular spice. back to top
3.	Place a baseball size piece of the ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" or 1/4" thick cardboard on both sides of the ground jerky mixture.
4.	Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and cut the rolled meat into jerky strips or squares. Lay the jerky strips on 1/2" mesh racks or on dehydrator trays. Refrigerate overnight to cure.
5.	Layer the jerky strips on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
6.	Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.
7.	Or do it the easy way and load the freshly mixed meat and ingredients into the Dakotah Jerky Maker. Do not refrigerate the ground jerky meat mixture before extruding it through the jerky insert. Extrude two strips of ground jerky at once according to the Jerky Maker Instructions.

BBQ Jerky - 5 lbs.

5 lbs. lean meat, ground (beef or venison)
1 tsp. curing salt (pink)
2 tbsp. table salt
1 1/4 tsp. white pepper
1 tsp. cayenne pepper
2 tsp. garlic powder
2 tsp. onion powder
3 tsp. mustard seed, ground
1/2 cup brown sugar
1 to 2 teaspoons liquid hickory smoke, depends on individual taste
2 cups cold water, more if needed to make the mixture pliable.

1.	Combine the lean ground meat with the remaining ingredients, mix/knead well.
2.	Do a taste test by frying a quarter size patty. Although the patty won't taste exactly like the finished product, sampling will help you determine if you need to add more salt or more of a particular spice. back to top
3.	Place a baseball size piece of the ground jerky mixture between two pieces of waxed paper. Lay two 2" wide x of 3/16" or 1/4" thick cardboard on both sides of the ground jerky mixture.
4.	Use a rolling pin to flatten the meat to the thickness of the cardboard. Remove the waxed paper and cut the rolled meat into jerky strips or squares. Lay the jerky strips on 1/2" mesh racks or on dehydrator trays. Refrigerate overnight to cure.
5.	Layer the jerky strips on a cookie sheet lined with wax paper. Separate each layer of jerky strips with more wax paper so the jerky strips don't stick together. Refrigerate overnight to cure.
6.	Next day, remove the cured jerky strips from the refrigerator and place on 1/2" mesh racks or dehydrator trays. Dry the jerky strips in an oven, smoker or dehydrator in usual manner until the jerky reaches the desired degree of dryness at which time it is ready to eat. Store the remaining dried jerky in the refrigerator up to a week or freeze up to a year.
7.	Or do it the easy way and load the freshly mixed meat and ingredients into the Dakotah Jerky Maker. Do not refrigerate the ground jerky meat mixture before extruding it through the jerky insert. Extrude two strips of ground jerky at once according to the Jerky Maker Instructions.

More Jerky Recipes to come.

Pictorial/Ground Jerky
All-Around Jerky Maker
Original Jerky
Light Pepper Jerky
Hot & Spicy Jerky
Brown Sugar Jerky
BBQ Jerky
Ground Jerky Tips
Jerky meat shrinks Dehydrators are
Smokers are
Conventional ovens
Degree of dryness
Dakotah Jerky Maker
Jerky Maker Adaptor Kit

Make Ground Jerky

1. To start making ground jerky combine your jerky recipe ingredients or a good jerky seasoning with two cups of cold water and ground jerky meat. Mix and knead well until you obtain a soft and pliable (squishy) mixture. Add more water if necessary. Better too moist than not moist enough.

Making jerky (ground) out of your ground deer and venison is easy with the Jerky Maker.

2. Stretch the O-rings over the jerky maker piston and pop into the grooves as shown in the picture.

Make jerky from lean ground deer meat and lean ground beef with our jerky making machine.

3. Lubricate the jerky maker piston and the mouth of the jerky maker cylinder with vegetable oil or shortening. Do not use food-grade grease or silicone as a lubricant.

The Dakota jerky making machine is the last piece of jerky making equipment you'll ever need.

4. Insert the jerky maker piston into the cylinder with the flat side of the piston facing outward.

5. Push the piston to the rear of the Jerky Maker cylinder. Pack the cylinder with freshly mixed (squishy) ground jerky meat.

Make two strips of jerky at a time with the jerky maker kit. Fits the Dakotah Sausage Stuffer.

6. Select the jerky insert, snack stick insert or skinless sausage insert and tap it into the jerky maker extruder head.

Make homemade jerky from your favorite jerky recipe with the new Dakotah Jerky Maker.

7. If you are making jerky screw the head cover with the jerky maker insert in place.

Make home made jerky two strips at once and snack sticks three at a time.

8. Position the slider ramp into the slot on the jerky maker extruder head.

Making ground jerky and snack sticks with the Dakota Jerky Maker has never been easier.

9. After the jerky slider ramp is in place feed the end of the extruder paper through the paper slot guide and onto the jerky slider ramp.

10. Turn the water 1/4 turn to begin filling the Jerky Maker cylinder with water which forces the piston and meat forward and out through the jerky slots (slower is better).

11. Pull the extruder paper down the slider ramp as the jerky meat begins to flow out of the jerky slots an onto the extruder paper.

12. After pulling the jerky meat strips down the slider ramp and turned off the water to stop the flow of meat cut through the formed jerky strips and paper with a pair of shears. Wash the shears in hot soapy water, rinse and dry before using.

13. After cutting the jerky meat strips pick up the paper and meat strips.

l4. Lay the jerky strips on a rack or tray. Once the tray is full (it is ok to stack the jerky strips on top of each other as the extruder paper will keep the jerky strips separated) place the tray of jerky strips in the refrigerator overnight to cure.

15. Next day remove the jerky strips from the refrigerator. Pick up each paper and flip over onto the jerky rack (1/2" mesh is preferred) as shown in the above photo. Dry in oven, smoker or dehydrator in usual manner.