Is Beef Jerky Popular in the Midwest
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Ground beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don't like tough jerky.
I made this jerky several weeks ago and forgot to put the recipe on the site.... I don't know where my mind has been lately... I did use the pictures on another page explaining how to make ground meat jerky, check it out for more detail.
This recipe has a little liquid smoke, sugar, black pepper, salt, and a couple other familiar ingredients often found in jerky. I do love some spiced up fancy jerky every once in a while, but sometimes you just can't beat a good Midwest style original jerky.
Start with a lean ground beef, 10% fat at the most. Mix all your ingredients in a bowl before adding it to the ground meat. If using curing salt, like I did on this recipe, make sure to dissolve it in a liquid ingredient or water before adding it to the beef.
As you can see, after letting the beef mixture sit in the fridge for 12 hours to help bind the meat together, it was rolled flat on a cookie sheet lined with parchment paper. I scored the meat with a dull knife to make it break apart easier when it is finished.
This batch took about 4 hours to dry in my oven. I flipped the meat after 2 hours and used paper towels to soak up any liquid on the baking sheet. At this point the meat should be easy to move and could be placed on a metal rack in the oven to finish drying.
It turned out to be a great tasting jerky. Whole muscle jerky is my favorite, but this ground beef jerky still hits the spot when you are craving a salty snack!
Let the jerky cool and test if it is done by bending it. If it bends without breaking in half or cracks just a little bit, it's finished. The jerky should still feel soft to the touch and not hard on the outside. Enjoy!
Pro Tips:
- Use Corn Syrup Solids to help bind the jerky together and make it pliable and not dried out too much.
- A jerky gun really helps when making a lot of ground jerky
- Add ground up fresh hot peppers for some heat!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
Servings: 5
Calories: 148 kcal
Lean Beef
- 1 lb Lean ground beef (10% fat or less)
Marinade
- 1 tablespoon cold water
- 2 teaspoon liquid smoke (hickory)
- 2 tablespoon brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- ¼ teaspoon Prague Powder #1 (curing salt)
- ½ teaspoon corn syrup solids (optional)
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In a bowl, combine ingredients and add to 1lb of ground beef
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Mix the ground beef and seasonings thoroughly
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spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is ¼" thick
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Slice the pan of beef into jerky strips 4-5" long and 1" thick
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Dry with your favorite jerky making method. I used my oven at 170F for 4 hours
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Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried
Pro Tips:
- Use Corn Syrup Solids to help bind the jerky together and make it pliable and not dried out too much.
- A jerky gun really helps when making a lot of ground jerky
- Add ground up fresh hot peppers for some heat!
Serving: 70 g | Calories: 148 kcal | Carbohydrates: 5 g | Protein: 19 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 56 mg | Sodium: 299 mg | Potassium: 328 mg | Sugar: 4 g | Vitamin A: 150 IU | Vitamin C: 0.2 mg | Calcium: 12 mg | Iron: 2.2 mg
Let us know how it was!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
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Source: https://www.jerkyholic.com/midwest-ground-beef-jerky/
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