Is ground beef good for jerky?

Absolutely. Ground beef is excellent for jerky , especially for those who prefer a tender texture. It's easier to chew than sliced jerky and allows the seasoning to blend directly into the meat. It’s also more affordable, widely available, and easier to shape into strips or rounds—making it perfect for beginners.

Can you use 80/20 ground beef for jerky?

Technically, yes—but it’s not recommended. 80/20 ground beef has too much fat , which can turn rancid over time, reduce shelf life, and make the jerky greasy. For best results, go with 90/10 or leaner ground beef . If 80/20 is all you have, consume the jerky within 1–2 days and refrigerate it immediately after drying.

How long does ground beef jerky take to dehydrate?

Dehydration time typically ranges from 4 to 6 hours at 160°F, depending on the thickness of your jerky and the appliance used. Thinner pieces may be done in as little as 3.5 hours, while thicker or moister jerky may need up to 7 hours. Always check doneness by texture: it should be dry yet flexible —not brittle or soggy.

How to make ground jerky without a gun?

It’s easy! You can: Roll seasoned ground beef between parchment paper and cut it into strips. Use a zip-top bag and flatten the meat inside, then slice and peel off. Scoop small portions with a spoon and flatten into rounds. No jerky gun needed—just a bit of creativity and patience.

How long does homemade ground beef jerky last?

The shelf life depends on fat content, drying method, and storage: With curing salt and vacuum sealing : Up to 1–2 months in the fridge, or 4–6 months frozen. Without curing salt : Eat within 5–7 days if refrigerated, or 2–3 days at room temp. Always store in airtight containers, and label each batch with the preparation date.

Do you need curing salt for ground beef jerky?

Not necessarily. Curing salt is optional but recommended for jerky you plan to store long-term. It helps prevent bacterial growth during low-temp drying and extends shelf life. If you're eating your jerky within a few days and storing it properly, you can skip it—just be extra cautious with cleanliness and storage.

Ground Beef Jerky – The Complete Homemade Guide for Tasty, Lean Snacks 2025

Description

This easy ground beef jerky recipe is budget-friendly, protein-packed, and perfect for beginners. No jerky gun required—just lean ground beef, pantry spices, and an oven or dehydrator!

Ingredients

Scale

Basic Jerky Without Curing Salt:

1 lb lean ground beef (90/10 or 93/7)
1½ tsp salt (sea or table)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tbsp Worcestershire sauce
1 tbsp soy sauce
½ tsp black pepper
Optional: 1 tbsp maple syrup or honey (for a sweet twist)

Optional for Extended Shelf Life:

¼ tsp Prague Powder #1 (curing salt)

Instructions

Mix the Meat
In a large bowl, combine ground beef with all spices and sauces. Mix thoroughly with your hands until evenly seasoned. Chill for 4–24 hours.
Form the Jerky
- Without a Jerky Gun: Place meat between two sheets of parchment paper. Roll to ¼-inch thickness. Slice into strips or rounds using a knife or pizza cutter.
- Or, use a zip-top bag with the corner cut off to pipe strips onto trays.
Dry the Jerky
- Dehydrator: Set to 160°F. Dry for 4–6 hours until jerky is dry but still pliable.
- Oven: Set to lowest setting (usually 170°F). Prop the door open slightly for airflow. Dry 5–6 hours. Flip halfway through.
Cool & Store
Let jerky cool completely. Store in airtight container or vacuum seal. Refrigerate if not using curing salt.

Notes

For safety, ensure internal temperature reaches 160°F.
Curing salt is optional but helps with preservation.
Blot with paper towels halfway through drying to remove grease.
Nutrition will vary based on ingredients and marinade.

Prep Time: 20 minutes
Cook Time: 9 hours
Category: Dinner
Method: Easy
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 110
Sodium: 450mg
Fat: 4g
Carbohydrates: 1g
Protein: 14g

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