Making our own ground beef jerky is a game-changer for anyone who loves a savory, protein-packed snack. Using curing salt not only enhances the flavor but also ensures the jerky stays safe and fresh for longer. This method takes the guesswork out of preserving meat while delivering that perfect chewy texture we all crave.
We’ll guide you through a simple process that combines quality ground beef with the right blend of spices and curing salt. Whether you’re prepping for a hiking trip or just want a delicious homemade treat, this recipe is both practical and satisfying. Let’s dive into creating jerky that’s flavorful, safe, and made just the way we like it.
Ingredients
To craft the perfect Ground Beef Jerky, selecting the right ingredients is crucial for flavor, texture, and safety. Below we outline the essential components, including the key role of curing salt and a balanced blend of spices.
Ground Beef
- 2 pounds of lean ground beef (preferably 90% lean or higher)
We recommend using lean beef to reduce fat content, which helps extend shelf life and improves the jerky’s texture.
Curing Salt
- 1 teaspoon of curing salt (Prague Powder #1)
This pink-hued curing salt is essential for inhibiting bacterial growth, especially Clostridium botulinum, enhancing safety and preserving the jerky.
Note: Do not substitute curing salt with regular table salt.
Marinade Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Soy sauce | ½ cup | Adds umami and saltiness |
| Worcestershire sauce | 2 tablespoons | Enhances savoriness |
| Brown sugar | 1 tablespoon | Balances saltiness with sweetness |
| Apple cider vinegar | 1 tablespoon | Adds tang and helps tenderize meat |
| Garlic powder | 1 teaspoon | Provides aromatic depth |
| Onion powder | 1 teaspoon | Enhances base flavor |
These ingredients form our marinade base, infusing the beef with complex, savory notes.
Additional Seasonings
- Black pepper – 1 teaspoon (freshly ground for heat and bite)
- Smoked paprika – 1 teaspoon (for smoky undertones)
- Red pepper flakes – ½ teaspoon (optional for a spicy kick)
We adjust these seasonings to tailor the jerky’s flavor to our preferences, providing a well-rounded palate.
By combining high-quality ground beef, precise curing salt usage, and an aromatic marinade with balanced seasonings, we ensure our ground beef jerky is both safe and irresistibly tasty.
Equipment Needed
To make our ground beef jerky with curing salt, having the right equipment ensures a smooth process and safe, delicious results. Below is a list of essential tools we use to create perfect jerky every time.
Food Grinder or Pre-Ground Beef
For ground beef jerky, the texture is key. We either use fresh ground beef from a trusted butcher or grind our own beef at home.
- Using a food grinder allows us to control the fat content, grind size, and freshness.
- When choosing pre-ground beef, opt for 90% lean or higher to improve jerky texture and shelf life.
Mixing Bowls
Mixing bowls are indispensable for combining our ingredients thoroughly.
- Use a large non-reactive bowl (glass or stainless steel) for marinating.
- Ensure the bowl can comfortably hold 2 pounds of beef with marinade.
- We find that multiple bowls help when mixing spices and curing salt separately to ensure even distribution.
Jerky Dehydrator or Oven
Drying is crucial to jerky preservation and texture.
| Equipment Type | Benefits | Notes |
|---|---|---|
| Jerky Dehydrator | Precise temperature control, evenly dries | Ideal for consistent results |
| Oven | Accessible for most kitchens, adjustable racks | Use a low temperature setting (140°F–160°F) |
We recommend a temperature-controlled dehydrator for best results but an oven works perfectly with some adjustments.
Meat Thermometer
Safety matters with curing salt use.
- A digital meat thermometer lets us monitor internal temperature precisely.
- Ensures beef reaches the safe drying temperature of at least 160°F.
- Avoids under-drying which risks spoilage or over-drying which ruins texture.
Airtight Storage Containers
Proper storage keeps our jerky fresh and safe.
- Use airtight containers or vacuum-sealed bags.
- Store jerky in a cool dry place or refrigerate for longer shelf life.
- Label containers with the date of preparation to track freshness.
By equipping ourselves with these tools we guarantee a safe, flavorful, and enjoyable ground beef jerky with curing salt experience.
Preparation
To create our ground beef jerky with curing salt, precise preparation is essential. We focus first on preparing the beef, then combining the marinade, curing salt, and allowing proper marination to maximize flavor and safety.
Preparing the Ground Beef
We start with 2 pounds of lean ground beef (90% lean or higher). This ensures a firm texture and less fat that could reduce shelf life. We recommend:
- Using freshly ground beef or grinding it ourselves for the best control over texture.
- Keeping the beef cold throughout to maintain food safety and ease handling.
We pat the ground beef dry with paper towels to remove excess moisture. This step helps the marinade absorb better and speeds up drying time.
Mixing the Marinade and Seasonings
Next, we prepare the flavorful base that will give our jerky its signature taste. We combine the following ingredients in a large mixing bowl:
| Ingredient | Measurement | Purpose |
|---|---|---|
| Soy Sauce | ½ cup | Saltiness and umami |
| Worcestershire Sauce | ¼ cup | Depth and tang |
| Brown Sugar | 2 tablespoons | Sweetness and balance |
| Apple Cider Vinegar | 2 tablespoons | Tenderizing and acidity |
| Garlic Powder | 1 teaspoon | Savory aroma |
| Onion Powder | 1 teaspoon | Earthy flavor |
| Black Pepper | 1 teaspoon | Mild heat and complexity |
| Smoked Paprika | 1 teaspoon | Smoky undertone |
| Red Pepper Flakes (opt) | ½ teaspoon | Spicy kick (optional) |
We whisk all ingredients briskly until the sugar dissolves completely. This ensures an even distribution of flavors when added to the beef.
Incorporating the Curing Salt
A crucial step for safety and preservation is adding 1 teaspoon of curing salt (Prague Powder #1). This ingredient inhibits bacterial growth, especially botulism, and enhances color and flavor.
We sprinkle the curing salt evenly over the ground beef and massage it thoroughly before adding the marinade. Remember:
“Proper incorporation of curing salt is non-negotiable for safe, shelf-stable homemade jerky.“
We use gloves to avoid direct contact and measure the curing salt precisely for safety.
Marinating the Meat
Once the curing salt is mixed in, we pour the marinade over the beef. Using clean hands or a spatula, we combine everything until the beef is fully coated. We then:
- Cover the bowl tightly with plastic wrap.
- Refrigerate for 12 to 24 hours.
Marinating overnight allows the meat to absorb the complex flavors and the curing salt to work effectively.
“Patience during marination results in jerky that is flavorful, tender, and safe for consumption.“
We stir the mixture once halfway through the marinating time to ensure even seasoning.
Directions
Follow these detailed steps to transform our ground beef mixture into delicious, safe, and perfectly textured ground beef jerky enhanced with curing salt.
Shaping the Ground Beef into Jerky Strips
- Prepare Your Workspace: Lightly oil a flat surface or a sheet of parchment paper to prevent sticking.
- Divide the Meat Mixture: Using a spatula or your hands (clean and chilled), portion the marinated ground beef into manageable amounts.
- Form Uniform Strips: Press each portion into flat rectangles about ¼ inch thick and 1–2 inches wide. Uniform thickness ensures even drying.
- Work Quickly: To maintain food safety, shape the meat while still cold. If needed, refrigerate between shaping batches.
- Arrange on Dehydrator Trays or Baking Sheets: Leave at least ½ inch of space between strips for air circulation and efficient drying.
“Uniform thickness and spacing are critical for consistent drying and to avoid undercooked spots.”
Drying the Jerky
- Preheat Your Dryer or Oven: Set to 160°F (71°C), the minimum safe temperature to effectively eliminate harmful bacteria thanks to the incorporated curing salt.
- Drying Time: Place trays in the dehydrator or oven and dry for 4 to 6 hours, checking periodically after the 4-hour mark.
- Test for Doneness: Jerky should be:
- Firm and dry to touch
- Slightly flexible, not brittle
- No visible moisture when broken
- Use a Meat Thermometer: Insert to confirm internal temperature has reached at least 160°F.
- Cool Before Storing: Let jerky cool to room temperature on trays before transferring to airtight containers.
| Drying Parameters | Details |
|---|---|
| Temperature | 160°F (71°C) |
| Drying Time | 4 to 6 hours |
| Thickness of Jerky Strips | ¼ inch |
| Spacing | ½ inch between strips |
| Internal Temp Safety Check | Minimum 160°F (71°C) |
Checking for Proper Dryness
To ensure our ground beef jerky is perfectly dried and safe for consumption, we must carefully check for the right level of dryness. Proper dryness guarantees a jerky that is flavorful, tender, and has a long shelf life.
Step 1: Visual Inspection
Look closely at the jerky strips for any signs of visible moisture. Properly dried jerky will have a matte finish without any shiny or wet spots. If you see moisture, continue drying in 30-minute increments.
Step 2: Texture and Flexibility Test
Pick up a strip and bend it gently. It should be:
- Firm but pliable
- Should bend without breaking immediately
- Should not feel brittle or overly soft
If the jerky cracks or snaps easily, it is over-dried. If it folds too easily or feels spongy, it needs more time to dry.
Step 3: Internal Temperature Check
Using a meat thermometer, ensure that the jerky’s internal temperature has reached at least 160°F (71°C). This temperature is critical to kill pathogens and confirm safety, especially when using curing salt.
| Drying Parameter | Ideal Outcome |
|---|---|
| Internal Temperature | ≥ 160°F (71°C) |
| Texture | Firm, slightly flexible |
| Visual Appearance | Matte, no visible moisture |
| Bend Test | Bends without snapping |
Step 4: Cool Before Storage
Once the jerky passes these tests, let it cool to room temperature on a wire rack. Cooling prevents condensation that can introduce unwanted moisture when packed.
“Proper dryness is the key to a long-lasting jerky that delivers rich flavor and safe enjoyment every time.”
Summary Checklist for Proper Dryness:
- No visible moisture or wet spots
- Matte surface texture, not glossy
- Firm yet flexible to bend gently
- Internal temperature at or above 160°F
- Cooled completely before packaging
By following these steps meticulously, we can confidently produce ground beef jerky with curing salt that is safe, delicious, and ready for storage or snacking.
Make-Ahead Tips and Storage
Proper make-ahead preparation and storage extend the shelf life of our ground beef jerky while preserving its rich flavor and safety. Here’s how to keep your jerky fresh and ready for any adventure.
How to Store Ground Beef Jerky
To maintain the optimal taste and texture of our ground beef jerky with curing salt, follow these storage guidelines:
- Cool completely: Allow the jerky to reach room temperature after drying to prevent condensation in storage containers.
- Use airtight containers: Store the jerky in vacuum-sealed bags, resealable plastic bags with air pressed out, or airtight glass jars to keep moisture and air away.
- Refrigerate or freeze for longer storage:
- Refrigerate for up to 1 month.
- Freeze for up to 6 months without compromising flavor.
Tip: Consider separating portions before storing to make snacking convenient and minimize repeated exposure to air.
Shelf Life and Safety Tips
Safety is paramount when storing meat products, even those preserved with curing salt. Keep in mind:
| Storage Method | Ideal Temperature | Approximate Shelf Life | Notes |
|---|---|---|---|
| Room Temperature | ~68–72°F (20–22°C) | 1 to 2 weeks | Only if sealed airtight and jerky is fully dried |
| Refrigerator | 34–40°F (1–4°C) | Up to 1 month | Maintains freshness and slows spoilage |
| Freezer | 0°F (-18°C) or below | Up to 6 months | Best for long-term storage |
“Always check jerky for any off smells, discoloration, or muffled flavors before consuming.” These signs indicate spoilage and mean the jerky should not be eaten.
Avoid moisture exposure at all costs, as moisture allows bacteria to grow despite the presence of curing salts.
For safe consumption, ensure jerky is dried to an internal temperature of at least 160°F (71°C) during preparation, and keep it properly stored thereafter.
By following these make-ahead tips and storage best practices, our ground beef jerky stays fresh, flavorful, and ready whenever we crave a delicious, protein-packed snack.
Conclusion
Making ground beef jerky with curing salt is a rewarding way to enjoy a delicious and protein-packed snack that’s both safe and flavorful. By paying attention to quality ingredients, precise preparation, and proper drying, we can create jerky that’s perfect for any occasion. With the right tools and techniques, homemade jerky becomes a convenient treat that lasts. Let’s keep experimenting with flavors and enjoy the satisfaction of crafting our own tasty, shelf-stable beef jerky.
Frequently Asked Questions
What are the benefits of making homemade ground beef jerky?
Homemade ground beef jerky is savory, protein-packed, customizable, and free from preservatives found in store-bought versions. It’s ideal for snacks and outdoor activities.
Why is curing salt important in ground beef jerky?
Curing salt prevents bacterial growth, enhances flavor, and helps preserve the jerky safely for longer periods.
What type of ground beef is best for making jerky?
Use lean ground beef, preferably 90% lean or higher, to improve texture and shelf life.
What seasonings are used in the jerky marinade?
The marinade includes soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, black pepper, smoked paprika, and optional red pepper flakes.
How long should the jerky marinate?
Marinate the ground beef for 12 to 24 hours in the refrigerator to allow full flavor absorption and ensure safety.
What equipment do I need to make ground beef jerky?
You need a food grinder (or pre-ground beef), mixing bowls, a dehydrator or oven, a meat thermometer, and airtight storage containers.
At what temperature should ground beef jerky be dried?
Dry the jerky at 160°F (71°C) to ensure it reaches a safe internal temperature and is properly dried.
How can I tell if the jerky is fully dried?
The jerky should be firm, slightly flexible, free of visible moisture, and have an internal temperature of at least 160°F.
How should homemade ground beef jerky be stored?
Store cooled jerky in airtight containers. Refrigerate or freeze for longer shelf life, and always check for spoilage before eating.
Can I customize the flavor of my ground beef jerky?
Yes, you can adjust spices like black pepper, smoked paprika, and red pepper flakes to suit your taste preferences.