How to Make Ground Beef Jerky in the Oven

Spring to Recipe

Although definitely cheaper than shop bought, making your own homemade beef hasty can yet be costly. It all depends on the blazon and cut of meat used. That's why this basis beef hasty is and so popular with my readers. It provides a large quantity of beef jerky, while remaining affordable.

I pay about $10-15 for three pounds of lean basis beef (here in Alaska, anyways). If you cistron in another $2-three for the beefiness broth, sea salt, and seasonings, I can fill a gallon-size pocketbook most ¾ of the way total of jerky using this recipe for well-nigh $xiii-18. That's a lot of ground beef jerky for a swell cost!

Making Jerky with Ground Beef

When I gear up out to create this ground beef jerky recipe, I didn't want to apply gluten gratuitous soy sauce (otherwise known every bit gluten gratuitous tamari) to flavor the meat, nor did I desire to use coconut aminos as an alternative (I don't  intendance for them and they can exist expensive). Instead, I decided to try a liquid mixture of beef broth, molasses, and liquid fume. I couldn't believe how perfect it all worked out; this beef jerky recipe is so flavorful without any soy ingredients!

Many readers have written me maxim they have successfully substituted the lean footing beef in this recipe with another lean ground meat, like deer, moose, or bison.

Purchasing a Hasty Gun

Nosotros ain a metal jerky gun, just take previously owned a plastic one. While the plastic jerky gun was much cheaper, information technology was extremely frustrating to use and didn't work as well as the metal one.

Yes, you can make this recipe without a jerky gun, but I personally wouldn't want to, nor recommend it. The jerky gun ensures consistent strips of beef, while trying to form fifty-fifty strips by hand is virtually impossible.

Tips for Using a Jerky Gun

• Go on your meat cold! Cold ground beefiness volition pass through the hasty gun much easier than meat at room temperature.
• Get for thinner strips vs. wider strips of beef jerky. They dehydrate quicker and are much easier to form (even using a jerky gun!).
• If your jerky gun comes with a double flat nozzle (shoots out 2 strips of hasty at a time vs. one), stick to the unmarried nozzle (shoots out ane strip of jerky). The double nozzles accept a trend to not push button out the footing beef consistently, so you'll get one thick strip of beef jerky, and one super skinny one. Jerky strips at dissimilar thicknesses will not dehydrate evenly. Obviously said, the thicker hasty strips will need to dehydrate longer, while the thinner strips will dehydrate faster. As an example, here is a picture of the double flat nozzle. You tin can see that the strip on the right is coming out thicker than the strip on the left.
• When loading a jerky gun, instead of filling the entire butt at once, push the plunger to the end of the butt, and gradually fill the barrel little by little. If yous recollect of the jerky gun every bit a tube, with a stopper that pushes the ground beef out (frontwards), button the stopper all the way forrard. Now pull the stopper back 2 inches, and fill the commencement 2 inches with ground beef, pull the stopper back another 2 inches and continue filling the jerky gun this way, footling by picayune, until the tube is total. This helps eliminate air pockets from forming in the ground beefiness jerky mixture. Air pocket crusade the hasty gun to push button out the ground beef inconsistently.
• Use a small offset spatula or a butter knife to cut off the menses of jerky mixture from the jerky gun.
• My family personally prefers hasty strips that are near 5-6 inches long. Instead of shooting the jerky strips out of the jerky gun at this length, we shoot out 10-12-inch strips, and then use an beginning spatula or butter pocketknife to "cut" the strips in one-half before dehydrating. This "cut" doesn't penetrate all the way through, but it makes it like shooting fish in a barrel to simply interruption the long strips in half in one case dehydrated.

Making Beef Jerky in the Dehydrator

I use an Excalibur dehydrator (model 3926TB) with temperature control, and a timer. This fashion I can set the hamburger hasty to dehydrate and not have to worry about it going for too long and drying out (I do this knowing already about how long my Excalibur takes to dehydrate a batch of jerky).

Rotate your dehydrator trays once or twice during the dehydration process. This ensures all the trays dehydrate evenly.

It is extremely important to utilise lean ground beef (I observe 93% lean 7% fat is perfect) to make this recipe. Any footing beef that is higher in fat will leave grease droplets all over the within of your dehydrator.

Storing Basis Beef Hasty

Consume inside 12 hours at room temperature, or store in the refrigerator in an airtight container for up to seven days. For long-term storage, freeze in an airtight container and consume inside 3-4 months.

Other Must Effort Gluten-Free Beef Recipes:

Gluten-Complimentary Lasagna Soup
Korean Beef Bowl from Chew Out Loud
Pizza Casserole from The Gluten-Free Homemaker
Instant Pot Chuck Roast

Ground Beef Jerky Recipe

Ingredients

• 3 pounds ground beefiness (use 97% lean/7% fatty)
• 5 teaspoons garlic powder
• 4 teaspoons onion pulverisation
• 3-4 teaspoons sea salt (we prefer 4 teaspoons)
• 2 teaspoons ground blackness pepper
• 1 ¼ cup beef broth
• 1 tablespoon Wright's Hickory Liquid Smoke
• ii teaspoons molasses

Instructions

1. Place the ground beef, garlic powder, onion powder, ocean salt, and ground black pepper in a large mixing basin.
2. Stir together the beef broth, Wright's Hickory Liquid Smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
3. Cover and marinate for at least 3 hours in the fridge.
4. Form the meat into strips, about ⅛-ane/4" thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or any shape you want.
5. Dehydrate in a dehydrator at 145 degrees (F) for half dozen-12 hours.
6. Place the hasty strips on paper towels to cool and to absorb any excess fat (if there is any).
7. Consume inside 12 hours at room temperature, or shop in the refrigerator in an airtight container for up to vii days. For long-term storage, freeze in an airtight container and eat within 3-4 months.

Notes

Q: Can I make this recipe using my oven?

A: I don't run across why y'all couldn't on the everyman temp, merely I accept not tried it, and then I can't say for sure if it will work or not. If you do try it, please come up back and allow us know if yous were successful!

The flavour of this recipe is well-nigh comparable to an "original" recipe type of jerky, although not as sweet.

You could easily substitute bison or footing turkey breast for the lean ground beef.

*Did you brand this gluten-free beef jerky? Please give information technology a star rating and leave an honest review beneath!

Don't forget to snap a picture show and tag me on Instagram @allergyfreeak and #allergyfreealaska with your carbohydrate free beefiness jerky pics!

greeneadezvot.blogspot.com

Source: https://www.allergyfreealaska.com/ground-beef-jerky/

Share this post