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Dehydrated Recipes

Hamburger Beef Jerky | Commercial Dehydrators

If you want a really tasty ground beef jerky recipe for a dehydrator without breaking the bank this should be your go to. This tasty jerky is one that you are going to want to hide from your friends and family as it will disappear very quickly.

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Machine recommendation
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Serves
Yields 5 pounds
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 5 pounds (2.3 kg) lean ground beef
  • 4 1/2 tsp salt
  • 2 1/4 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes, crushed
  • 2 1/4 tbsp meat tenderizer
  • 3/4 tbsp pepper
  • 3 tbsp brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup liquid smoke
  • 1/3 cup ketchup
Ingredients
macros
  • 5 pounds (2.3 kg) lean ground beef
  • 4 1/2 tsp salt
  • 2 1/4 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes, crushed
  • 2 1/4 tbsp meat tenderizer
  • 3/4 tbsp pepper
  • 3 tbsp brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup liquid smoke
  • 1/3 cup ketchup
Instructions
  1. Combine all ingredients with ground beef except Worcestershire, ketchup and liquid smoke.
  2. Use your hands to mix well and press into jerky gun to shoot out strips. 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. Mix Worcestershire, ketchup and liquid smoke in a dish. Coat beef strips with sauce.
  4. Place beef strips on dehydrator rays and dry at 145°F (63°C) - 165°F (74°C) for 4 to 12 hours or according to the manufacturer-s dehydrating directions.
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Machine recommendation
Main image
Prep time icon
Serves
Yields 5 pounds
Prep time icon
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 5 pounds (2.3 kg) lean ground beef
  • 4 1/2 tsp salt
  • 2 1/4 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes, crushed
  • 2 1/4 tbsp meat tenderizer
  • 3/4 tbsp pepper
  • 3 tbsp brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup liquid smoke
  • 1/3 cup ketchup
Ingredients
macros
  • 5 pounds (2.3 kg) lean ground beef
  • 4 1/2 tsp salt
  • 2 1/4 tsp Cajun seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes, crushed
  • 2 1/4 tbsp meat tenderizer
  • 3/4 tbsp pepper
  • 3 tbsp brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup liquid smoke
  • 1/3 cup ketchup
Instructions
  1. Combine all ingredients with ground beef except Worcestershire, ketchup and liquid smoke.
  2. Use your hands to mix well and press into jerky gun to shoot out strips. 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. Mix Worcestershire, ketchup and liquid smoke in a dish. Coat beef strips with sauce.
  4. Place beef strips on dehydrator rays and dry at 145°F (63°C) - 165°F (74°C) for 4 to 12 hours or according to the manufacturer-s dehydrating directions.
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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/