Can I use ground beef to make bulk beef jerky?

Yes, you can make what's called "ground beef jerky" or "jerky strips" using lean ground beef. You'll need a jerky gun to extrude the seasoned meat into strips before dehydrating. The texture is different from whole-muscle bulk beef jerky but still delicious.

How do I know when my bulk beef jerky is dry enough?

Properly dried bulk beef jerky should bend and crack but not break completely. It should not feel moist to the touch. If you're unsure, err on the side of drying longer, as underdried jerky can spoil quickly.

Is it safe to make bulk beef jerky without curing salt?

Yes, but you need to take extra precautions. Heat the meat to 160°F (71°C) before the drying process to kill any bacteria. This can be done in an oven before transferring to a dehydrator, or by starting your dehydrator at its highest setting.

How much does it cost to make bulk beef jerky at home vs. buying it?

Making bulk beef jerky at home typically costs $15-20 per pound depending on meat prices, while store-bought artisanal jerky often runs $25-35 per pound. Making your own can save you 40-50% while yielding a superior product.

Can I reuse the marinade from one batch to another?

No, never reuse marinade that has had raw meat in it. This is a serious food safety risk. Always discard used marinade and make a fresh batch for new meat.

Bulk Beef Jerky Secrets: Why Buying in Bulk Saves You Big Bucks 2025

Bulk Beef Jerky Secrets: Why Buying in Bulk Saves You Big Bucks

Print Recipe

This homemade bulk beef jerky recipe is cost-effective, packed with flavor, and perfect for meal prep or outdoor adventures. Makes 5 pounds of savory, chewy, protein-rich snacks.

Author: Harmony
Prep Time: 1 hour + marinating time
Cook Time: 4-8 hours
Total Time: 17-33 hours
Yield: 2.5 lbs finished jerky (approx. 40 servings) 1x
Category: Snacks
Method: Dehydrating
Cuisine: American

Ingredients

Scale

5 pounds lean beef (eye of round, top round, or bottom round)
1 cup low-sodium soy sauce
2/3 cup Worcestershire sauce
1/4 cup liquid smoke (hickory or mesquite)
1/3 cup packed brown sugar
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
1 teaspoon red pepper flakes (optional)
1 teaspoon curing salt (Prague Powder #1, optional)

Instructions

Partially freeze beef for 1–2 hours for easier slicing. Trim fat and cut against the grain into 1/8–1/4 inch strips.
In a large bowl, whisk together soy sauce, Worcestershire sauce, liquid smoke, sugar, and spices.
Add sliced beef to the marinade and refrigerate for 12–24 hours, turning occasionally to ensure even coating.
Remove beef from marinade, pat dry with paper towels, and discard the used marinade.
Arrange slices on dehydrator trays or wire racks over baking sheets. Leave space for airflow.
Dry at 160°F in a dehydrator for 4–8 hours or bake at the lowest oven temp (170°F) for 4–6 hours. Jerky should be firm and pliable, not brittle.

Notes

Use curing salt if you want longer shelf life, especially for room-temperature storage. Store cooled jerky in airtight containers or vacuum-sealed bags. Refrigerate or freeze for extended freshness.

Nutrition

Serving Size: 1 ounce
Calories: 75
Sugar: 2g
Sodium: 450mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 11g
Cholesterol: 25mg

Keywords: bulk beef jerky, homemade jerky, beef jerky recipe, food preservation, protein snack

Find it online: https://harmonymeal.com/bulk-beef-jerky/