Today we’ll talk about how to cook dehydrated ground beef at home. You are a fan of jerky, of course, “Yes”, this is a good piece of protein that your body needs, and for those who lead a healthy lifestyle, it is simply a must. And another reason is that the products from the nearest supermarket seem less healthy to you and you want to try to make your own homemade jerky.
Jerky made from ground meat can be a great alternative to jerky made from whole muscles. Among the reasons people prefer ground meat jerky are the ease of chewing, the texture, and the fact that it can be made easily… It’s best to try it yourself first to determine whether you like it!
Ground jerky can be made in a dehydrator, oven, or smoker. In the dehydrator, you will squeeze the minced meat using a special pistol; manually, you can roll the minced meat with a rolling pin.
- 1 Ground beef
- 2 Preparing and caring for fresh meat
- 3 Dehydrated ground beef # Recipe № 1
- 4 The original recipe for rosehip ketchup for jerky # Recipe № 2
- 5 Dehydrated ground beef # Recipe № 3
- 6 Recipe for minced meat with beef # Recipe № 4
- 7 Recipe for minced meat with beef # Recipe № 5
- 8 Recipe for minced meat with beef # Recipe № 6
- 9 A Few Tips
- 10 Recommended products
You have ordered a lot of fresh beef and you are wondering what to do with it. You have a dehydrator at home, then you just need to cook the ground beef and dehydrate the ground beef in the dehydrator. Why are you asking? Our answer is tasty, nutritious, and inexpensive. We will tell you how to do this in this post.
You can use any game meat for this recipe; venison, elk, bison. Try chicken, turkey. Why not. Worth trying. The only thing that needs to be controlled here is what spices to add to the game jerky and how much. But believe me, all this knowledge comes with experience, but first, we will help.
Try different levels of spices and flavors to get started, but no frills. Remember, the longer the meat is stored in the refrigerator, the stronger the spice flavor in the meat becomes.
Preparing and caring for fresh meat
Using ground beef can be dangerous due to the presence of pathogens on the meat. Therefore, wash the fresh meat before you make the minced meat itself. During the drying phase, it is recommended to cook the jerky for about 10 minutes on a baking sheet at 275 ° F to burn off any bacteria.
Store meat in the refrigerator or freeze it before use. If you marinate meat, then put it in the fridge. Whole muscle jerky is most often marinated in an acidic mixture containing spices and seasonings. Minced jerky is not marinated, but mixed with dry spices. Research has shown that spices and medicines (nitrite) in pickles and dry seasoning mixes will help kill pathogens.
Store raw meat away from other foods. Wash hands and surfaces with hot soapy water and after handling raw meat, rinse with warm water. Disinfect cleaned and rinsed cutting boards with a solution of 1 teaspoon of bleach per liter of water. Allow airing to dry.
Dried jerky can be stored for 1 to 2 months at room temperature; in the freezer for up to 6 months. Vacuum package jerky to extend the shelf life of jerky.
Dehydrated ground beef # Recipe № 1
Simple and economical, this minced meat recipe is easy to make. Learn how easy it is to make jerky at home by making a batch! Freeze-dried ground beef is a good product for the quick preparation of various dishes when you have a large family or guests. Just take out a bag of dried meat to rehydrate it, add water and cook to your liking.
- 3 pounds lean ground beef, the very best you can afford
- 4 teaspoons salt
- 4 teaspoons of flavored smoked paprika
- 2 1/2 teaspoons black pepper
- 4 teaspoons dried minced garlic
- 4 teaspoons onion powder
- Make ground beef from chilled meat
- Add all of the above ingredients and mix thoroughly
- Turn on the dehydrator at about 145-155 F°
- Take a Presto jerky gun, load it with ground beef, press down a little so it doesn’t have too many air bubbles
- After filling the gun, pull the trigger and squeeze the ground beef strips onto the dehydrator tray
- Press about 2-3 times until the strips are the same length, about 3-4 inches
- Fill the entire dehydrator tray with strips of ground beef, leaving space between the strips for better air ventilation
- Now repeat this with each dehydrator tray, in mine I used 6 of the 7 available trays. For an overview of the best dehydrators, see this article.
- Place the trays in a dehydrator and leave them alone for an hour or two, then take the lower tray and move it up and vice versa.
- After about 3 hours, check your jerky for readiness
- After a few hours, check the meat for flexibility, at this stage it can be cooked but not dried. Leave the meat to cook further, you want to get dehydrated ground beef.
- After about 4 1/2 hours of the total time, the dehydrated ground beef should be ready, but it will depend on your dehydrator model
- When the lean ground beef is done, remove the excess fat, let it cool slightly and repeat again depending on how lean your ground beef was, but you may not need it.
- You can store the jerky in the refrigerator if you haven’t made a large volume and can eat it within a week.
- You can freeze-dried meat or pack it in bags with a vacuum sealer for longer storage
- To cook dried meat, you will need a dehydrator and a fresh mince squeeze gun available on Amazon.
- Любое охлажденное постное мясо
- Remember that your results will depend on the meat you use and the level of salt and spice you choose, so be flexible the first time you try.
The original recipe for rosehip ketchup for jerky # Recipe № 2
You have made jerky, why not make special ketchup for it. I’m sure you’ve never used rose hips for this, and the aroma of these berries goes well with meat and will add a special touch to your Thanksgiving table. Rose hips are an excellent source of vitamin C, but keep in mind that some of the vitamins are destroyed during heat treatment. Rose hips are an excellent source of vitamin C, but keep in mind that some of the vitamins are destroyed during heat treatment.
- 1 liter fresh rose hips
- 2 cups cider vinegar
- 2 cups sugar or you can substitute honey for your taste
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- pinch cinnamon
- pinch cloves
- pinch allspice
- pinch ground ginger
- pinch cayenne
- Pour the rose hips with water into a 2-liter saucepan and
- After boiling, reduce heat, simmer for 20-30 minutes, add water if necessary
- Remove from the heat and mash thoroughly
- Pour into cheesecloth and drain overnight – make sure no seeds get into the juice
- The next day, add the rest of the ingredients and bring to a boil again.
- Now reduce heat and cook, stirring occasionally, until thickened.
- Pour into jars, close, and put in a hot water bath
- Store the finished ketchup in a cool place.
Dehydrated ground beef # Recipe № 3
Take one pound of cooked ground beef and toss with the following marinade ingredients:
- 2 tablespoons of Worcestershire and soy sauce
- 1 tablespoon of ketchup
- 1 teaspoon of salt,
- ½ teaspoon of onion and garlic powders
- 1/8 teaspoon of hot sauce (more or less according to your desired taste)
1. Pre-place a bowl of minced meat in the refrigerator for four hours.
2. Now you need to make strips of minced meat. Your strips should be about 1/8 inch thick. You can do this with a gun or flatten the ground beef with a rolling pin and cut it into strips.
3. For this recipe, you can use a food dehydrator or home oven. If you are using a dehydrator, place the beef strips on the dehydrator trays with space between them. The actual duration varies by model, but an average of four hours. Be sure to turn the strips over when they are half dry.
4. Now dry the strips until they bend easily. Again, turn the beef halfway through the process to allow it to dry as possible. Plus, there is no set time, so you have to keep a close eye on your jerky in the oven to avoid overcooking it. For a home oven, you need to set the heat setting as low as possible (around 150 ° F).
Recipe for minced meat with beef # Recipe № 4
Combine four pounds of lean ground beef in a large bowl with the following marinade mixture:
- 3 tablespoons of brown sugar
- 2 ¼ tablespoons of meat tenderizer
- ¾ tablespoon of pepper
- 4 and a half teaspoons of salt
- 2 ¼ teaspoon of Accent seasoning
- ¾ teaspoon of garlic powder
1. Now combine the sauces in proportions of ½ cup Worcestershire sauce, ½ cup liquid smoke, and ½ cup ketchup. And brush your meat strips with this mixture.
2. Then place the strips in a food dehydrator and wait for them to dry after about four to five hours.
Recipe for minced meat with beef # Recipe № 5
- 2 tablespoons cold water
- 1 teaspoon coconut flavor
- ½ teaspoon allspice
- 1 tablespoon honey
- 2 teaspoons finely ground sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon chopped basil leaves
- ¼ teaspoon of medicinal salt
- ½ teaspoon corn syrup solids
1. Combine all the ingredients in a small bowl and place in the cooked minced meat. Stir the ground beef and seasonings thoroughly.
2. If using a pistol, load the ground beef mixture into it and cut 4-5 inch strips on the baking sheet in a dehydrator or oven.
3. If not using a joystick, spread the minced meat on a baking sheet, cover with wax paper, and roll out with a rolling pin until the meat is about an inch thick.
4. Cut strips 4-5 “long and 1” wide.
5. Dry using your favorite drying method. In a dehydrator at 165F for 3 hours and 145F for 1 hour.
6. The jerky is done when it first feels dry to the touch. The strips should bend without breaking in half. If with slight bending, it cracks in half, then it is dry
Recipe for minced meat with beef # Recipe № 6
If you want mince in good shape, go for lean beef (93%). Bread crumbs should be added to the beef at a rate of 1/2 cup for every pound of meat. In the process of rehydrating, breadcrumbs absorb moisture. Add your favorite seasonings to your minced meat, add hot banana peppers, or replace it with habanero. Next, brown the meat in a frying pan, but do not dry it.
It is important to remove as much fat as possible from this dehydrated beef as the fat makes it go rancid faster. To dry the beef, place it in a colander and then blot with paper towels.
On the dehydrator tray, place the cooked ground beef and set the temperature to 145 degrees. Approximately six hours should be needed to dehydrate it.
Airtight bags are best for storing dehydrated ground beef. They have the ability to maintain water resistance. Here, either a vacuum sealer or zipped bags will come to your rescue.
When cooked properly, dehydrated ground beef can be stored for several months without refrigeration, but no more.
How to use dried ground beef? Simply transfer the minced meat to a saucepan and add water mixed with tomato powder or cream. Add mushrooms or cheese, and as a side dish cook any pasta, potatoes, rice, beans, etc. These are all great options for a variety of delicious ground beef dishes. If you have any options for using dried ground beef let us know.
Dehydration of ground beef is ideal in places where there is a lot of game, those who are hunting, and in remote areas.
A Few Tips
- Corn syrup solids will keep the jerky pliable and prevent them from drying out too much.
- The flavor will become more smoky if you add liquid smoke or smoked paprika.
- Making ground meat jerky involves processing and grinding meat so that the surface area is greater than that of whole meat, making it more susceptible to bacteria. – Wear latex gloves when mixing minced meat with spices and filling it in your wringer.
- Use curing salt when cooking minced meat for food safety reasons.
- Preheat the minced meat strips to an internal temperature of 160 ° F to kill any potential bacteria. This should be done at the beginning of the drying process.