EASY DEHYDRATED GROUND BEEF JERKY STICKS

Homemade ground beef jerky is one of those snacks that just makes sense once you start making it.

It’s easy, affordable, and gives you a solid high protein snack to have ready. The smoky flavor is subtle but really good.

These sticks are good for quick snacking, school snacks, and easy to pack for camping, hiking, or travel days.

INGREDIENTS

2 pounds extra lean ground beef

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1/2 to 1 teaspoon liquid smoke

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground coriander

1 teaspoon red pepper flakes

0.4 tsp Prague curing salt, optional but recommended

DIRECTIONS

1. In a large bowl, combine the brown sugar, soy sauce, Worcestershire sauce, and liquid smoke. Stir until the sugar and salt are dissolved.

2. Add the kosher salt, black pepper, garlic powder, onion powder, coriander, red pepper flakes, and curing salt if using. Mix well.

3. Add the ground beef and mix thoroughly until the seasoning is evenly distributed throughout. If the mixture feels too stiff, add up to 1 tablespoon cold water to help it come together.

4. Refrigerate the meat mixture for a minimum of 30 minutes or up to 24 hours.  This allows the salt to draw out moisture and redistributing the flavoured evenly.  It also helps the proteins firm up improving the finished texture and makes piping the meat into strips or sticks easier.

5. Shape the jerky using a jerky gun, or roll between parchment paper to about 1/8 to 1/4 inch thick and cut into strips.

6. Preheat your dehydrator to 160°F (75°C). Arrange the strips on trays in a single layer, leaving space between each piece.

7. Dehydrate for 4 to 6 hours, checking after 4 hours. Rotate trays if your dehydrator dries unevenly.

8. The jerky is done when it is firm, bends without snapping, and shows small cracks when bent. There should be no soft or spongy spots.

Optional: for added safety, especially if not using curing salt, place the finished jerky in a 275°F oven for 10 minutes.

Let the jerky cool completely before storing.

Storage

Store in an airtight container for up to 1 week at room temperature, refrigerate for 2 to 3 weeks, or freeze for longer storage.