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Dehydrated Recipes

Ground Beef Jerky | Commercial Dehydrators

If you've got a busy week coming up this is the perfect snack to prepare for a healthy on the go snack. This ground beef jerky is a much quicker alternative to your standard beef jerky while still maintaining that mouth watering taste.

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Serves
4
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
4 hours
Ingredients
  • 1 pound (450g) lean ground beef, low fat
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Ingredients
macros
  • 1 pound (450g) lean ground beef, low fat
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Instructions
  1. Mix ground beef and all the ingredients together in a bowl.
  2. Load jerky gun with the beef mixture and shoot 4 to 5 inch long strips on the dehydrator tray. If you don-t have a jerky gun; spread ground meat on dehydrator sheet and cover with another sheet. Use a rolling pin to roll meat about 1/4 inch (6 mm) thick.
  3. Place in a dehydrator and dry at 160°F (71°C) for 3 hours or until ground jerky is dry when touched. It should be pliable when bent. It is over dried if it cracks in half when bent.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
4 hours
Ingredients
  • 1 pound (450g) lean ground beef, low fat
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Ingredients
macros
  • 1 pound (450g) lean ground beef, low fat
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Instructions
  1. Mix ground beef and all the ingredients together in a bowl.
  2. Load jerky gun with the beef mixture and shoot 4 to 5 inch long strips on the dehydrator tray. If you don-t have a jerky gun; spread ground meat on dehydrator sheet and cover with another sheet. Use a rolling pin to roll meat about 1/4 inch (6 mm) thick.
  3. Place in a dehydrator and dry at 160°F (71°C) for 3 hours or until ground jerky is dry when touched. It should be pliable when bent. It is over dried if it cracks in half when bent.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/