How Much Beef Jerky Will 1 Pound of Beef Make

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Homemade ground beef hasty is piece of cake and economic. You can utilize lean beefiness or venison – whichever yous have available – and mutual pantry ingredients (except the liquid smoke, which I did purchase just for jerky making).

My jerky gun came with seasoning and cure packets, but these were total of all the ingredients I'yard trying to avoid in commercial jerkies (MSG, hydrolyzed soy poly peptide, nitrates, etc.). (Those little packets are expensive, also, if you purchase them separately.)

Do you need a jerky gun to make jerky with ground beef? Nope – but information technology's rather handy and somewhat entertaining.

Contents

• Why Use Ground Beefiness for Homemade Jerky Instead of Beef Strips?
• Jerky is as well salty – what to exercise
• Homemade Ground Beefiness Hasty Recipe
  • How Much Homemade Jerky Do You Get from One Pound of Raw Meat?
  • How Can I Be Certain My Hasty is Safe to Consume?
  • Do I Need a Dehydrator to Make Jerky?
  • Using the Excalibur Dehydrator and Jerky Gun
• Basis Beef Jerky
  • Ingredients
  • Instructions
  • Notes
  • Did yous brand this recipe?
  • Recommended Resources

Why Utilize Ground Beefiness for Homemade Hasty Instead of Beef Strips?

I prefer ground beefiness jerky for 3 main reasons:

1. It's cheaper. I can get basis beef or venison much cheaper than a roast.
2. Information technology's easier to make. Working the jerky gun or rolling the meat out thinly is much easier than wrestling to cut strips out of a piece of meat with bone and connective tissue intact.
3. It's easier to chew. Eating a piece of regular beef jerky can sometimes be similar chewing on an erstwhile shoe, especially when in that location'due south a lot of connective tissue. Footing beef jerky has the meaty, salty jerky taste nosotros love without the bits that become stuck in your teeth.

This recipe is adapted from Mary Bell's Consummate Dehydrator Cookbook – "All American Marinated Beef Jerky". Mary makes hers with beef strips, but it worked well as a ground beefiness jerky recipe, too.

Jerky is too salty – what to do

For the soy sauce, I adopt grain free organic tamari. Most soy in the United states of america that is not organically grown is genetically modified, and non-organic wheat may be sprayed with glyphosate prior to harvest.

I use San-J, which has 940 mg of sodium per tablespoon. In comparing, La Choy has 1330 mg. A tablespoon of regular table common salt has 6976 mg of sodium(2325 mg per teaspoon).

If you lot use a saltier soy sauce, information technology's easy to overdo the salt in the recipe. Stick with a soy sauce that has less sodium. If yous want to skip the teaspoon of sea salt, store the finished jerky in the fridge or freezer. Salt is a preservative.

If your finished jerky is however also salty, eddy information technology with some potatoes to draw off the salt, then dry it over again. Y'all'll need to store the de-salted jerky in the fridge or freezer.

Homemade Ground Beef Jerky Recipe

Ingredients

• 1/2 cup soy sauce
• 1 teaspoon liquid fume
• 1/2 teaspoon onion powder
• 1/two teaspoon garlic powder or 1 teaspoon minced garlic
• 1 teaspoon body of water salt
• i pound lean ground beef or venison

Directions

In a glass basin, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this upwards at bedtime and let it sit until after lunch the next day, and it wasn't too strong.

Load the mixture in the hasty gun and apply the gun to load your dehydrator trays. I practise recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to burn down through the gun.

If yous don't take a jerky gun, roll the mixture out very thinly (1/eight inch thick) and score lines where you would like the pieces to pause apart.

Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is hard but however flexible and contains no pockets of wet. For extra safety, rut finished jerky in a 275° F (135° C) oven for 10 minutes.

Jerky will last in an closed container at room temperature for one – 2 months. For longer storage, identify in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.

How Much Homemade Jerky Do You Get from One Pound of Raw Meat?

The weight of the jerky will decrease past about two-thirds during the drying time, so for every pound of raw meat you use, you'll get effectually one-third pound of finished homemade hasty.

How Can I Exist Sure My Jerky is Safe to Swallow?

The Academy of Wisconsin suggests the post-obit 2 options for safe hasty making at habitation:

1. Dry meat at 145° – 155°F for at to the lowest degree iv hours followed past heating in a preheated 275°F oven for 10 minutes. Drying meat at a temperature below 145°F will produce a product that looks washed before information technology is heated enough to destroy pathogens, and before information technology has lost enough moisture to be shelf-stable. Only a few dehydrators currently on the market will maintain the necessary temperature of 145° – 155°F: the Gardenmaster past Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, strong air menses, and adjustable temperature setting. Dry out for at least four hours (half-dozen hours is preferable) and remove jerky from the dehydrator. Place dried strips on a baking sail, close together but not touching or overlapping. Heat in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼" (when raw) may require longer to reach 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safety precaution.
2. Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; oestrus poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making condom hasty. The pre‐heating pace assures that any leaner present will be destroyed earlier drying and a lower dehydrator temperature (130° to 140°F) can be used. After boiling, dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Since information technology can be impossible to accurately mensurate the internal temperature of a thin strip of meat, consumers can eddy meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly production that would be judged inferior past Wisconsin standards for chewy, flexible jerky.

Do I Need a Dehydrator to Brand Jerky?

No, it is possible to dry hasty in the oven.

Procedure homemade hasty in a 250° F (120° C) oven with the door slightly open up for 2.v hours. Rotate baking sail and broil for three hours more.

You may be able to reduce drying time slightly by flipping the jerky over at the ii.5 hour marking so the underside of the jerky is exposed.

Using the Excalibur Dehydrator and Jerky Gun

With the Excalibur dehydrator, a batch of jerky is done in most 4-half dozen hours, depending on the humidity level. Drying overnight gets the jerky a little too dry for my taste. Information technology'south notwithstanding good, merely a little likewise crumbly.

The last time nosotros made jerky, my eldest mixed up the jerky marinade and meat one mean solar day and my youngest loaded up the Excalibur the next morn. The jerky gun makes nice, sparse strips virtually an inch wide when you employ the "double barrel" attachment. The gun also has option of a unmarried wide strip or a tube shape.

We made some of the wide strips (he wanted to try the different barrels) and perforated them with a thin bladed spatula and then they broke apart hands when dry out. (You can apply this aforementioned scoring technique for jerky that's rolled out instead of made with a jerky gun.)

Scoring the jerky.

After drying, the jerky breaks easily autonomously.

This has become one of my favorite snack foods since we've been working to reduce our carbohydrate and grain intake. Information technology's relatively quick and easy to make, and the gun was pretty cheap.

Do you lot have a favorite jerky recipe? Have you tried making jerky with ground beefiness? Has anyone tried making jerky out of organ meats? I'd beloved to hear from yous.

Print

Ground Beefiness Hasty

Easy and economical jerky recipe that's slap-up for lean beef or venison.

• i/two cup soy sauce
• one teaspoon liquid fume
• 1/2 teaspoon onion powder
• one/2 teaspoon garlic powder or 1 teaspoon minced garlic
• one teaspoon bounding main salt
• ane pound lean ground beefiness or venison

1. In a glass basin, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this up at bedtime and allow information technology sit until after lunch the next mean solar day, and information technology wasn't too strong.
2. Load the mixture in the hasty gun and utilize the gun to load your dehydrator trays. I practice recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is adequately soft considering of the added liquid, which makes it easier to burn down through the gun.
3. If you don't take a jerky gun, roll the mixture out very thinly (one/8 inch thick) and score lines where you would like the pieces to break apart.
4. Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of wet. For actress safety, rut finished jerky in a 275° F (135° C) oven for 10 minutes.

Notes

• Jerky will final in an airtight container at room temperature for 1 – two months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.

Recommended Resources

• LEM Jerky Cannon – heavy duty stainless steel unit holds 1.5 pounds of meat
• Nesco Jerky Gun – Plastic, merely gets the chore done.
• Nesco Gardenmaster Dehydrator
• 9 Tray Excalibur Dehydrator – This is the unit of measurement nosotros have.
• Liquid smoke

Other posts you lot may enjoy:

• Abode Canned Salsa That Tastes a Lot Like a National Make – Except Meliorate
• Pumpkin Leather – Portable Pumpkin Pie
• Double Bacon Liver Pate

Originally published in 2011, updated in 2016.

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Source: https://commonsensehome.com/ground-beef-jerky/

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