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You are here: Home » Food Preparation » Ground Meat Jerky — Not So Tough

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Ground Meat Jerky — Not So Tough

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Not-So-Tough Ground Meat Jerky | Here's my not-so-tough jerky recipe! Commercial jerky is often made with ground meat. And since the people in my family have sensitive teeth or braces, a tender jerky is just what we needed. | TraditionalCookingSchool.com

As promised, here's the jerky recipe I'm (loosely) following. I looked around for ground meat jerky recipes after I read that commercial jerky is often made with ground meat. We knew that jerky was pretty soft, and we thought it would work better for the people in my family that have teeth issues… sensitive teeth or braces. (I'm sorry, Dr. Price, but we learned about you too late.)

The great thing is I have used this jerky on pizza as pepperoni. It is already pretty soft, but during the pizza baking, it absorbed liquid from the tomato sauce and turned out soft and chewy. I think I should have done a thinner batch of jerky for it to be really pepperoni-like, though.

4.67 from 3 votes
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Tender Jerky

I double this recipe, because if I'm going to make jerky, I make jerky! 😉 It tastes wonderful, and is a great snack or a lunch on-the-go.
Course Snack
Author Wardee Harmon

Ingredients

  • 3 pounds grass-fed ground beef or venison, or lamb, or buffalo...
  • 1/4 pound ground liver optional
  • 2 teaspoons sea salt use 2 tablespoons for longer-term keeping
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons garlic powder or granulated garlic
  • 2 teaspoons ground cumin or more!
  • pinch ground cayenne pepper
  • jerky gun optional

Instructions

  1. Blend all the ingredients together in a big bowl. Use clean hands.
  2. Taking a portion at a time, press the meat mixture into about 1/8 inch thickness on a piece of natural parchment paper that is the same size as your dehydrator tray. Or use the ParaFlexx sheets that go with an Excalibur dehydrator.
  3. You could also use a rolling pin to spread it out, but I find I can never get the thickness consistent, so I prefer to take extra time and press the balls out into a sheet myself.
  4. When a sheet is full, square up the edges to your liking, using your fingers.
  5. Then use a butter knife to score the meat into jerky-size pieces. Don’t use a sharp knife or you’ll cut through parchment paper or Paraflexx sheets!
  6. Transfer the whole shebang to a dehydrator tray and put the tray in/on your dehydrator.
  7. Repeat until you’ve spread out all your meat mixture.
  8. This recipe fills 4 to 5 trays of my 9-tray Excalibur dehydrator, depending on the thickness I achieve.
  9. Or use a jerky gun to make sticks!
  10. Set the dehydrator’s temperature to 145 or 150 degrees Fahrenheit.
  11. Depending on thickness, expect total drying time to be 12 to 18 hours.
  12. Flip over mid-way, which is usually when the jerky is curling up from the bottom and not sticking to the tray’s liner any more.
  13. You have to play with how much it “cooks” — and keep in mind that coming out of the dehydrator it is going to be much softer than it will be when it cools. I look for no more pink and try to get it out of the dehydrator while it is still really soft. It always surprises me how much it hardens up once it is out.
  14. Tear apart the pieces and put them in a bowl or tray to cool fully.
  15. Then store in a cool, dark place in an airtight container. Or in the refrigerator if not using up within 2 weeks.

So, there you have it. What spices did you add to this jerky recipe? If you make it, be sure to come back and let me know what you did!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Dehydrating eCourse Food Preparation Main Dishes Main Dishes (Gluten-Free) Preserving Recipes Side Dishes Side Dishes (Gluten-Free) Snacks Snacks (Gluten-Free)

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About Wardee Harmon

Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, and Twitter

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Comments

  1. AvatarKimber says

    January 20, 2010 at 6:14 am

    Wow, Wardee, this sounds like something I could do! My boys sampled some beef jerky at our local farmers’ market and really liked it. Thanks so much for this simple, useful idea! I had never considered using ground meat for jerky. *smacks forehead*

    Reply
    • AvatarCHill says

      September 11, 2014 at 10:13 pm

      Sorry to comment here. Confused about page design. Was wondering if all dehydrators have sufficient heat? I have a plastic model from a yard sale, should I try using it? I have used it for fruits many times but never thought about what the temp in it might be.

      Reply
      • AvatarRANDY says

        September 12, 2014 at 12:32 pm

        YES CHILL THE PLASTIC DEHYDRATORS WORK GOOD. I USE ONE MYSELF–I THINK ITS CALLED SOMETHING HARVESTOR. IF I DON’T HAVE ANY GROUND DEER ON HAND, I’D GO YOU’RE LOCAL MEAT MARKET AND IF THEY WILL GET THEM TO SLICE SOME CHEAP ROUND ROAST OR ANY LEAN MEAT UP TO 1/8th” THICK . I’D TRY 3-4#’S IN ONE BATCH.
        FIND A GOOD JERKY SEASONING FIRST AT LOCAL STORES IF YOU CAN FIND IT OR ORDER ONLINE FROM A GOOD MEAT PROCESSING COMPANY THAT SELLS GRINDERS AND ACESSORIES LIKE THAT. IT TAKES ABOUT 4 HRS. NORMALLY AND I TURN OVER EACH TRAY ABOUT EVERY HOUR AND EVEN CHANGE THE TRAYS AROUND TO DIFFERENT POSITIONS. SOME DEHYDRATORS HAVE TEMP. CONTROLS, BUT IF YOU’RE’S IS LIKE MINE, IT’S JUST A ON-OFF SWITCH.
        CHILL- CHECK AFTER ABOUT 3 HRS. OF DRYING AND IF IT CRACKS A LITTLE WHEN BENDING A PIECE AND TASTES GOOD YOU’RE GOOD TO GO–RANDY

        Reply
  2. AvatarAmy says

    January 20, 2010 at 10:56 am

    I have tried jerkey a couple of times and it always flops. I have never considered using ground meat, either. When you use meat that isn’t ground you have to slice it uniformly or it doesn’t dry well. I didn’t do so hot in that area.

    My birthday is next week and I’ve been waiting for my mom to ask what I want so I can tell her to get the Excalibur food dehydrator. I think she’s just going to give me money, though, which will have to go into the checking account to pay for school. Ugh. (Isn’t that selfish of me?? Ha.)

    Reply
    • AvatarRachael says

      November 30, 2014 at 7:55 pm

      The trick to slicing meat thinly & uniformly is to have it partially frozen – too cold and it’s impossible to cut, too thawed and it doesn’t shave well.

      Reply
  3. AvatarLynn says

    January 20, 2010 at 12:06 pm

    We make jerky with ground venison, and use a jerky gun to have it all the same thickness in the dehydrator. I have an Excalibur, too, and just place the raw jerky on the trays without anything underneath. Venison is lean enough that we don’t worry about any grease dripping.

    Someone just gave me the link to your blog, and I really am enjoying it!

    Reply
  4. AvatarKelli says

    January 20, 2010 at 2:05 pm

    Thank you for the recipe, Wardee! I will definately be trying this one. I like worcestershire sauce, and found a pretty clean brand from Azure, so I’d probrably add some. I think I’ll try to ask for an Excalibur for my birthday and see what happens!

    Reply
    • AvatarAlbert Hall says

      August 30, 2015 at 9:40 am

      Worcester Sauce (pronounced WOOSTERshire) is fermented anchovy sauce that originated in the BRITISH INDIAN RAJ. The genuine, and still the best, is LEA & PERRINS is still made to an original (and secret) recipe. All else are, to the afficiando, inferior copies!! It is an essential ingredient of a BLOODY MARY cocktail and no substitutes are allowed!!

      Reply
  5. AvatarWardee says

    January 20, 2010 at 3:08 pm

    Kimber – I did the same head smacking! 😉

    Amy – You’re so selfish. 😉 I hope someday you’ll get that dehydrator, even if you have to wait until school is over. BTW, what are you going to study?

    Lynn – Yumm! What do you use for spices? I have not heard of a jerky gun, but am going to google it now. This jerky – with the beef – is very drippy. But I’m glad you pointed out that if you’re using lean meat, that the liner isn’t necessary. Thanks!

    Kelli – When is your birthday? How much time have we got? 😉 What Worcestershire brand did you buy? I haven’t been ordering from Azure regularly, nor do I hit any of the health food sections in Roseburg very often, so I haven’t been able to look for a good one yet.

    Reply
  6. AvatarTiffany says

    January 20, 2010 at 3:24 pm

    Can’t wait to try this one! My kids will love it!

    Reply
  7. AvatarAlyss says

    January 20, 2010 at 4:02 pm

    Last year I made some jerky using a recipe where you soak the meat in seasoned kefir before dehydrating. It was fantastic! It was from a WAPF chapter in Texas with pdf recipes on their website.. sorry, i can’t remember any more than that.

    I might try this with the ground meat. I can imagine it being really tasty! And so much less expensive than good commercial beef jerky.

    Reply
  8. AvatarShannon says

    January 20, 2010 at 7:42 pm

    Thanks for posting this recipe Wardee. I have been wanting to try making jerky, but it always seemed like too much work. This is something that I think I could manage and it sounds delicious.

    Reply
  9. AvatarSonya Hemmings says

    January 20, 2010 at 10:45 pm

    Great idea to use the jerky as pepperoni on your pizza! Yet another reason to add to my list of why I want an Excaliber! 🙂

    Reply
    • AvatarWardee says

      January 21, 2010 at 5:31 am

      Alyss – If you ever do find that recipe, you know where to find me!

      Shannon – It is really easy, you’ll like it.

      Sonya – I can help you find more reasons if you’d like.

      Tiffany – Enjoy!

      Reply
  10. AvatarErin says

    January 21, 2010 at 9:16 am

    This is a do-able recipe! Thanks so much!

    Reply
  11. AvatarBetsy says

    January 21, 2010 at 5:44 pm

    Oh! I KNEW there was a reason I got the ParaFlexx sheets as my freebie gift with my Excalibur! 🙂

    I’m going right out to the freezer to take out some ground beef. Jerky will be made this weekend!

    Reply
  12. AvatarLynn says

    January 21, 2010 at 7:34 pm

    Wardee, am very glad you posted a good recipe for jerky, because I was having trouble finding one. So many of them require Tender Quick, and I don’t want to use that. We used a recipe 2 years ago that was way too salty for us, and even our dog wouldn’t eat it! Your post prompted us to take out our venison to get started tomorrow. Thanks! Hope you found something to tell you about jerky guns, they really save time. Mine came from American Harvest/Nesco, and are available at places such as Wal-Mart.

    Reply
  13. Avatarmichelle says

    January 21, 2010 at 7:45 pm

    I use a cookie press instead if a jerkey gun! Works great with the right shape–kind of looks like a horizontal line with wiggly top and bottom. Simple!

    Reply
  14. AvatarKimi says

    January 22, 2010 at 4:36 pm

    The other great thing about using ground beef is that it’s so much cheaper than other cuts of meat! Great post once again, Wardee!
    .-= Kimi @ The Nourishing Gourmet´s last blog post… Good Seafood Choices: Low in Mercury, High in Nutrients and Environmentally Friendly =-.

    Reply
  15. AvatarSara says

    January 26, 2010 at 8:55 am

    So I tried this and totally killed the jerky. Left it in the dehydrator overnight and it turned out more like crackers- so thin and crispy. Do you think I could re-hydrate it with a mist of water or should I just leave well enough alone?

    Reply
    • AvatarWardee says

      January 26, 2010 at 9:08 am

      Sara – uh-oh! I don’t know… that is worth a try. Try it on one piece and see what happens – see if you like it or not. So sorry!

      Reply
      • AvatarTina says

        August 4, 2013 at 6:20 pm

        I’m pretty new to jerky, but could you maybe throw it into a pot of broth with a bunch of veggies and turn it into burger stew or something?

        Reply
    • AvatarDawn says

      July 18, 2011 at 5:57 pm

      When this happens to me, and it does because I am forgetful…. We just break off small pieces and ‘rehydrate’ them in our mouth! Very tasty and slows down the munching. It is easy to scarf down a whole lot of meat in a short time with jerky and we find portion control easier this way. It is also a nice way to eat jerky while hiking, kind of like chewing gum, only not.

      Reply
    • Avatartibbs says

      December 30, 2016 at 9:37 pm

      I have read that one could put a piece of bread into a storage bag of over-dried jerky to help restore some moisture back into jerky. The premise is that what little moisture that is in the bread would be absorbed into the jerky. The bread increases the moisture environment within the confines of the closed storage bag/container. With that said, please be mindful and observant of potential mold development on the bread or jerky due to the moisture from the bread. Only keep the bread in the jerky long enough to achieve the desired pliability of your jerky.

      Reply
  16. AvatarWardee says

    January 27, 2010 at 4:37 pm

    Lynn and Michelle – Guess what? I got a jerky gun today!!!! Can’t wait to try it. 🙂

    Reply
  17. AvatarTammy says

    January 28, 2010 at 5:40 am

    I am so glad you posted this! I hope it’s yet another nutritious thing my 5 yr old daugther will eat! If it truely isn’t too tough, I will bet she would like it.

    Do you think it would be possible to mix some ground liver in with the burger? And get away with it? 🙂 I’ve learned I need to get lots of liver into her diet after listening to Rami Nagel (Cure Tooth Decay) on cheeseslaves podcast and talking with him through email. I have some grass fed beef liver in the freezer now that I was just trying to figure out how to get into our diet. And unfortunately I am out of grass fed burger but my husband hit a deer on the way to work this morning, so guess what is hanging in our garage? 🙂

    Thanks!
    Tammy

    Reply
    • AvatarWardee says

      January 28, 2010 at 6:05 am

      Tammy, I think that’s a great idea! Be sure to let me know how it goes. What a blessing to have a deer in the garage.

      Reply
  18. AvatarKelly says

    January 29, 2010 at 8:33 am

    We looove beef jerky at hour house, never thought of making it ourselves, let alone from ground beef! I don’t yet have a dehydrator- so I have mine in the oven on the lowest temp it will go. Can you help me justify a dehydrator? What would I use it for?

    Reply
  19. AvatarKimber says

    February 4, 2010 at 5:22 am

    Well, Wardee, I have jerky in my dehydrator! I tried using a pastry bag with the biggest round tip I had, but after 5-6 lines of meat, I poked a hole in the bag with my finger, and the meat squirted out the side! Oops…

    Anyway, I can’t seem to convince myself to follow any recipe exactly, so I tinkered just a little. I used fresh garlic (7-8 cloves that I grated on a Microplane zester), and added about 3-4 T. of soy sauce, and pressed the meat onto parchment paper. To square off the edges I used my pastry scraper (it worked great!), and then someone in my brain suggested that the pastry scraper would work great for scoring the meat, too. Worked like a charm!

    I’ve tasted some from the lines that I piped out, as it dried faster with more surface area. It was really good. My two oldest boys each tried a piece while they were eating breakfast. They raved about it, and are already giving me tips of just how it would be the best on some pizza. 🙂

    Reply
    • AvatarWardee says

      February 4, 2010 at 8:56 am

      Kimber – That’s great! I love how you made this work for you. Great tips that I think will help others, too. 🙂

      Reply
  20. AvatarSueEllen says

    February 4, 2010 at 11:47 am

    I am doing this today….I have this in the dehydrator right now! I cannot wait to try it. It is looking pretty good. I am almost to the half-way/turn it over point. It smells wonderful!

    Reply
    • AvatarWardee says

      February 4, 2010 at 12:18 pm

      SueEllen – I’m so excited you’re trying this! Yumm! I just finished a batch yesterday.

      Reply
  21. AvatarLuna says

    February 5, 2010 at 8:20 pm

    I’m curious, what percentage of fat is the meat you used?
    I’m excited to try this, but it seems like it wouldn’t keep more than a few days if the meat is more than, say 5% fat, seeing as fatty (with the grain) jerky spoils quickly and is a bit pointless.
    Nonetheless, I’m sure this will work wonderfully as long as I use lean meat, thanks!
    P.S. I’ve read accounts of people dipping jerky in melted fat when eating it, seems sensible enough, and would probably taste better than gnawing on plain jerky and getting just protein without all that lovely fat.. like deconstructed pemmican!

    Reply
    • AvatarWardee says

      February 7, 2010 at 8:55 pm

      Luna – I’m sorry I’m just answering this now. I sat down to answer comments last night, intending to start with yours (as it was the oldest at the time) but somehow I missed it inspite of my intentions.

      I do not know what percentage of fat my meat is. However, it is probably on the lean side, as the grass-fed cows we buy are not heavily fatted and the butcher doesn’t add additional trimmings into the ground beef. But it isn’t too lean because fat drips out on the trays of the dehydrator when I make this jerky – and when I brown the beef on the stovetop (at other times) there’s plenty of fat to keep the meat moist and tasty.

      In one jerky recipe I read that you should store the jerky in the refrigerator. I have not done this yet. My jerky batches last for not longer than two weeks and I haven’t had any spoiling in a dark kitchen cupboard. Granted, it is winter and the house is never warmer than 70 degrees.

      I want to try pemmican! This is great jerky – very satisfying and delicious and not hard on the jaw.

      Reply
  22. AvatarMallory says

    June 15, 2010 at 9:04 pm

    Just tried with 50/50 ground beef and ground liver. Should have looked closer in the freezer to realize I DID have more ground beef and I could have lessened the liver proportion! I added tomato paste, salt and pepper, cumin and some curry to try to cut the liver taste. Ugh, tastes a good bit like dog food, but I’m hoping my toddler will eat most of it for us 😀

    I like the texture though and will definitely make this again with less liver. Maybe 25% would be ok for us.

    Reply
  23. AvatarKim T says

    October 5, 2010 at 9:18 am

    I do not have a dehydrator but would love to try this jerky recipe! Can I use my oven to dry this? And can you give me an idea on temp and time for the oven? Just found you and I am so excited to read more!

    Reply
    • AvatarWardee says

      October 5, 2010 at 10:36 am

      Kim, I would use the lowest temp on your oven, and just watch it. When it looks pretty dry on the top side and is loosening up from the bottom of the trays, flip over the strips. I’m sorry I can’t say how long this will be.

      Reply
      • AvatarRANDY COLSTON says

        October 11, 2015 at 9:44 pm

        WARDEE– I HAVE DRIED A LOT OF DEER AND SLICED BOTTOM ROUND ROAST SLICED FREE AT THE MARKET STORE-QUALITY FOODS. THE DEER IS GROUND AND USED IN A JERKY CANNON IN ROUND ATTACHMENT LIKE SLIM JIMS OR THE FLAT ONE INCH WIDE ATTACHMENT FOR FLAT LAYING JERKY.
        I SET THE OVEN ON 200 DEGREES AND LOAD THE JERKY TRAYS OR COOKIE TRAYS AND CRACK THE OVEN DOOR TO THE FIRST CATCH OF THE OVEN DOOR AND COOK APROX. 1 1/2 HOURS AND TURN OVER AND ROTATE TRAYS IF THEY’RE STACKED ON TOP OF EACH OTHER.
        I BUY A LOT OF THE HY-MOUNTAIN JERKY SEASONINGS AND EACH PACKAGE WILL DO ABOUT 5# OF MEAT -GROUND OR SLICED ABOUT 1/8″ THICK. GROUND ROUND OR CHUCK GROUND BEEF HAS LESS FAT AND IS BEST TO MAKE THE GROUND JERKY-LESS DRIPPINGS
        MY NESCO HARVESTOR TAKES ABOUT 5 HOURS TO BE ABOUT RIGHT AFTER TURNING OVER AND ROTATING TRAYS ABOUT EVERY COUPLE HOURS. WHEN YOU BEND THE SLICED JERKY AND IT CRACKS, BUT STILL FLEXIBLE AND TASTES GOOD YOU’RE GOOD TO GO!! SPREAD THE JERKY OUT ON PAPER TOWELS LAYERING WITH MORE PAPER TOWELS ON A FLAT COOKIE SHEET PAN .
        YOU CAN FREEZE THIS IN PORTIONS FOR YOU’RE FAMILY AND PUT A PAPER TOWEL IN EACH BAG TO KEEP OUT ANY MOISTURE. ENJOY YOU’RE BOUNTY…

        Reply
  24. AvatarKim T says

    October 5, 2010 at 10:48 pm

    Thank you for the quick response. I will definitely be back often!

    Reply
  25. AvatarStephanie M says

    October 24, 2010 at 7:56 pm

    I tried this today in my oven set on warm (just under 200). It was done in a similar time to your dehydrator, but it smells the slightest bit like rotten meat and I’m afraid to taste it. Any ideas why yours doesn’t get rotten?

    Reply
  26. AvatarMike says

    October 27, 2010 at 8:57 am

    Keep in mind that most ovens work by turning themselves on and off periodically. Hence, you get temperature fluctuations. This is bad because you want the meat to be at 140degrees or more to inhibit bacteria growth.

    The oven might be going up and down from 100 to 200 which overcooks the meat and has periods where bacteria can grow, or both.

    ———–

    My biggest problem so far is figuring out how long to cook it. I want to make sure it is very well done so I am not eating raw meat. But my last few batches have been too hard.

    I am gonna try less cooking and maybe toss in some pineapple juice which should work as a tenderizer.

    Reply
    • AvatarRANDY COLSTON says

      October 11, 2015 at 9:49 pm

      TURN OVEN ON TO 200 DEGREES AND LEAVE DOOR AJAR AT FIRST CATCH. COOK FOR 1 1/2 HOURS ON ONE SIDE THEN FLIP OVER AND ROTATE TRAYS IF STACKED ON TOP OF EACH OTHER. COOK FOR ANOTHER 1 1/2 HOURS AND CHECK –SHOULD BE CLOSE FOR SLICED JERKY.

      Reply
  27. AmyAmy says

    June 14, 2011 at 5:42 am

    I don’t know if this recipe is any good, or if it is what Alyss had seen, but it is jerky with kefir:

    http://onibasu.com/archives/km/14027.html

    This is a yahoo group conversation about kefir beef jerky:

    http://health.dir.groups.yahoo.com/group/native-nutrition/message/28795

    I’m trying your recipe today. Thank you.

    Reply
  28. AvatarBecky Otoupalik says

    July 26, 2011 at 7:12 am

    Hi there,

    I was hoping some of you ladies could help set my mind at ease. I have a batch of this jerky going in my dehydrator right now; It’s been going overnight and looks like it’s just about done. I used good pastured beef from the local dairy that we also get our raw milk from so I trust the quality of the meat, but I can’t seem to get past this mental hurdle that the jerky is RAW. Dried, yes, but still…raw. But obviously you ladies love it this way, and you haven’t died of horrible food poisoning. 🙂
    Oh, I’m probably being silly and just need to just try it but like I said, it’s a mental hurdle. :/
    Becky

    Reply
    • AvatarWardee says

      July 26, 2011 at 10:25 am

      Becky — You know what, I consider this jerky cooked actually. The temp is high enough to achieve a low-temp cooking. Kind of like slow-cooking but not quite so hot. Still cooked, though. So you needn’t worry!

      Reply
      • AvatarBecky Oto says

        July 26, 2011 at 11:07 am

        Thanks Wardee! I’m still a bit of a dehydrator newbie so I appreciate your input very much. It does help to think of it as slow-cooked. Isn’t it funny how we sometimes have mental hangups like that? Hehe, now I just feel silly. Well, I’m learning!

        Hubby and I tried it this morning and we do like it although It’s a bit crispy so I bet I spread it too thin. I don’t think it would work on pizza this crispy, but it will be a great snack. I used 1/2 tsp of black pepper because I’m not a big fan but Hubby said “more pepper next time” 🙂

        Thanks again Wardee! 🙂
        Becky

        Reply
  29. AvatarKim says

    October 21, 2011 at 11:08 am

    Does this need to be refrigerated? Thanks!

    Reply
    • AvatarWardee says

      October 22, 2011 at 7:41 am

      Kim — Yes — unless you salt it much more heavily and dry it out more.

      Reply
    • AvatarRANDY says

      August 25, 2014 at 2:50 am

      YES I WOULD AFTER A FEW DAYS EVEN PUT IN THE FREEZER WITH A PAPER TOWEL IN THE BAG AND COOLED DOWN GOOD IF YOU MAKE A BUNCH.
      IT USUALLY WON’T LAST LONG. IF YOU USE GROUND BEEF OR DEER MEAT THE OLDER FOLKS WITH WEAK JAWS WILL ENJOY IT IF NOT TOO HOT. SPREAD THE LOVE ESECIALLY WITH OTHER WILD GAME JOY LIKE BEAR AND TURKEY JERKY-GOOD EATS–

      Reply
      • AvatarAbby says

        August 17, 2015 at 9:08 am

        Randy (or anyone else who has experience) …
        I’ve been told that turkey and chicken (ie, poultry) needs extra attention when making jerky. Could you share how you make it? I’m especially interested in a ground recipe if you have it.

        Thanks!

        Reply
        • AvatarRANDY COLSTON says

          August 17, 2015 at 9:22 pm

          I USUALLY ORDER DIFFERENT JERKY SEASONINGS FROM LEM AND USE THE BACKWOODS JERKY SEASONINGS. YOU CAN MAKE JERKY USING ANY WILDGAME OR POULTRY WITH THESE DIFFERENT SEASONINGS.
          I HAVE A JERKY CANNON AND WIRE RACKS ESPECIALLY FOR DRYING JERKY IN THE OVEN AT 200 DEGREES WITH DOOR CRACKED OPEN. I ALSO HAVE A NEW HARVEST DEHYDRATOR TO DRY IT AND I LOVE THE STACKABLE DRYING SCREENS TO DO ABOUT 4-5#’S AT A TIME WHICH THESE SEASONING PACKETS WILL DO IN A WHOLE BATCH USUALLY.
          I HAVEN’T DONE POULTRY, BUT THE SAME INSTRUCTIONS APPLY AS FOR GROUND ROUND OR CHUCK ARE BEST LEAN GROUND WITH LESS FAT IN IT. IF I HARVESTED A DEER DURING SEASON I GET THEM TO PUT PART OF IT IN GROUND MEAT JUST TO MAKE JERKY. MY JERKY CANNON HAS 2 CHOICES OF ROUND STICKS BIG OR SMALL DIAMETER AND A ONE INCH FLAT JERKY ATTACHMENT FOR FLAT STICK JERKY.
          USUALLY THE SEASONING AND CURE COME IN SAME PACKAGE TO MAKE A 5# BATCH OR SMALLER ONE POUND SIZES WITH INSTRUCTIONS OF HOW MUCH SEASONING AND CURE TO MIX WITH LIKE 2 CUPS OF COLD WATER FOR THE WHOLE BATCH TO MAKE APPROXIAMATLEY 5#.
          I WOULD SUGGEST CHECKING WITH BACKWOODS WEBSITE OR HI-MOUNTAIN JERKY COMPANIES FOR EXACT MEASUREMENTS WITH POULTRY. I DON’T BELIEVE YOU NEED ANY EXTRA PRECAUTIONS FOR THIS, AS THE CURE IN THE PACKAGES WITH HELP IN THE PRESERVATION AND STORAGE. I USUALLY LET THE JERKY COOL OFF WITH A LAYER OF PAPER TOWELS BETWEEN LAYERS IN A COOKIE SHEET PAN AND THEN PUT A PAPER TOWEL IN EACH SIZE BAG YOU WANT AND FREEZE IT TILL YOU WANT A BAG FULL OF TOTAL ENJOYMENT–IF IT LASTS THAT LONG!

          Reply
  30. AvatarSonya Hemmings says

    November 8, 2011 at 11:56 am

    Finally planning to make this jerky this week for my husband and oldest son to take on a Boy Scout backpacking/camping trip. Hope it turns out!

    Reply
  31. AvatarCoreen says

    January 22, 2012 at 3:30 am

    I never see recipes for pork jerky. Is there some reason for that? Not safe? Other?
    I don’t tolerate beef well right now and my son is not big on chicken. So we end up having mostly pork. Speaking of chicken, would chicken jerky work??

    Reply
    • AvatarWardee says

      January 24, 2012 at 7:29 am

      Coreen — You can use pork. Chicken is not recommended for much preservation, but it can be used in small amounts in combination with other ground meats.

      Reply
      • AvatarCoreen says

        January 24, 2012 at 3:53 pm

        Thank you! I’m going to have to try some pork jerky.

        Reply
    • AvatarRANDY says

      August 25, 2014 at 2:55 am

      I WOULD TRY THE LEANEST CUT OF THE HOG-LIKE TENDERLOIN AND TRIM IT GOOD AND AFTER IT’S DONE DRY IN LAYER’S OF PAPER TOWELS AND LET COOL AND KEEP REFRIGERATED AND ENJOY THE OTHER WHITE MEAT.

      Reply
  32. AvatarFatHead says

    February 13, 2012 at 1:13 am

    Im having problem with cooking time in my Open country Dehydrator. It say 4-15 hours. Im not using ground venison, I cut up some wonderful backstraps. It has been on for almost 14 hours and still is a little red inside when i break it open. Is venison going to have that redness no matter what. Is getting pretty tough. But i like mine crunchy. But also want to make sure its done.

    Reply
    • AvatarWardee says

      February 13, 2012 at 7:27 am

      In my experience, they are a little red inside even when done. Just to check, take one out, let it cool fully and see if the texture is pleasing. Break it open — usually it is not red anymore after cooled down.

      Reply
      • AvatarRANDY says

        August 25, 2014 at 3:09 am

        WARDEE I NOTICED TOO IF IT CRACKES A LITTLE WHEN BENT AND TASTES GOOD –JUST MAYBE 15 MINUTES LONGER AND COOL IN A COOKIE PAN WITH LAYERED PAPER TOWELS ON TOP AND BOTTOM TO SOAK OUT ANY MOISTURE AND LEAVE A PAPER TOWEL IN EACH PACKAGED BAG TO PUT IN THE REFRIGERATOR OR FREEZER IF YOU MAKE A BIG BATCH–

        Reply
    • AvatarRANDY says

      August 25, 2014 at 3:02 am

      I BELIEVE I HAVE ONE OF THEM TOO. AFTER APPROXIMATELY 1 1/2 HOURS I WOULD TAKE TRAYS OUT AND ROTATE THEM AND FLIP JERKY OVER IN EACH TRAY AFTER JERKY GETS A LITTLE STIFF AND NOT STICKING TO THE TRAYS
      IT USUALLY TAKES ME ABOUT 3 1/2- 4 HRS. IF MY BUTCHER SLICED IT FOR ME ABOUT 1/16″ THICK FROM A BOTTOM ROUND ROAST IF I’M OUT OF GROUND DEER–GOOD TO GO

      Reply
    • AvatarRANDY says

      October 31, 2014 at 8:26 pm

      USUALLY WHEN YOU USE THIS DEHYDRATORIN MY EXPERIENCE IS IF IT’S LEAN MEAT ABOUT 4 1/2 HRS WILL BE CLOSE. I’D TURN EACH TRAY AND ROTATE THE TRAYS TOO FOR QUICKER DRYING TIMESABOUT EVERY 1 1/2 HRS. IF WHEN YOU BEND IT CRACKS A LITTLE IT ABOUT READY. SOME OF THE TRAYS ON THE DEHYDRATOR MAY NOT DRY AS FAST AS THE OTHER ONES AND MAY NEED ROTATING .
      USUALLY AFTER WHEN IT’S DONE IT DON’T HURT TO COOK IT 30 MINUTES LONGER, BECAUSE AFTER BAGGING IT UP AND STORING IN THE FREEZER OR REFRIGERATOR IT WILL SOFTEN UP SOME AND NOT TOO BRITTLE. THE BEST THING I CAN TELL YOU IS WHEN IT TASTES GOOD NEAR WHEN IT’S DONE IS THE BEST INDICATOR FOR YOU’RE PERSONAL BATCH IS DONE.–CAN’T EAT JUST ONE-BAD ON YOU;RE SORE TEETH SOMETIMES, BUT YOU’RE STOMACH WILL LOVE YOU.

      Reply
    • AvatarRANDY COLSTON says

      August 18, 2015 at 7:11 pm

      YES USUALLY DEER MEAT WILL STILL BE RED INSIDE–IF IT’S SLICED 1/8TH-1/4″ INCH SLICES MY DEHYDRATER LIKE YOU’RE OPEN COUNTRY ONE TAKES ABOUT 4–4 1/2 HOURS AND WILL CRACK WHEN BENT IN MIDDLE.. I USUALLY ROTATE TRAYS AND TURN EACH PIECE OVER AFTER FIRST 2 HOURS. TASTE A PIECE IF IT LOOKS READY AND IF GOOD TO YOU’RE LIKING–GOOD TO GO
      DRY WITH LAYERED PAPER TOWELS ON COOKIE SHEET FOR A FEW HOURS AND YOU CAN FREEZE IT. USUALLY THE JERKY AFTER COOLING DOWN AND RESTED WILL BECOME MORE SPONGIER, SO A LITTLE BRITTLE WHEN DRYING WILL BE JUST RIGHT AFTER REFRIGERATING OR GETTING A BAG OUT OF THE FREEZER–LOVE IT!!

      Reply
  33. AvatarRachel says

    March 10, 2012 at 7:15 pm

    I do similar spices, but add a bit of Coconut Aminos, and a touch of honey occasionally. I also use the beef heart, let it thaw just enough to cut, trim the outside fat etc off, then grate it. Voila: a ground beef that is very lean (it is the fat that goes rancid in jerky as I understand it). Then when it is all mixed up, I line 2 narrow bread pans with parchment, pat it nice and even and freeze, then thaw just enough to slice again and slice it 4mm thick (I use the food processor). Then dehydrate (same way as your version). We all love it, but the kids sneak it out of the fridge so they get more than I do 🙂

    Reply
  34. AvatarDavetteB says

    March 23, 2012 at 6:47 pm

    I’ve always used wheat-free tamari, garlic powder, sea salt, and brown sugar to give it a teriyaki style taste, but I’ve never done it with ground meat before; maybe when buffalo is on sale (though we usually just have our buffalo burgers).

    Reply
    • AvatarWardee says

      March 24, 2012 at 5:05 pm

      Davette — That sounds GOOD. 🙂

      Reply
  35. AvatarSarah J. says

    June 15, 2012 at 1:43 pm

    just spotted this post and i’m so happy! i always used to make jerky with those seasoning packets from the store, but as i’ve been cleaning up my families diet i cut them out (they are full of nasty things!). so excited to try and make it from scratch. 🙂

    Reply
  36. AvatarMichelle Anderson says

    July 10, 2012 at 9:27 pm

    Just made this recipe…love it! Can’t wait to try other seasonings.

    Thank you!

    Reply
  37. AvatarDana Berger says

    November 13, 2012 at 4:29 pm

    What do you think about making jerky out of turky burger? Is it safe?

    Reply
    • AvatarWardee says

      November 14, 2012 at 8:16 am

      Dana — What I know of poultry is that it is best to blend ground poultry meat with beef or pork for foods like this. I can’t remember why though… 🙂

      Reply
  38. AvatarNatasha says

    February 3, 2013 at 8:39 am

    Thanks for this, wanting to try and make this in an oven as we have not yet acquired and dehydrator.
    Anyone ever do this in the oven?
    Anyone ever add some ground beef liver to this, cooking at low temp would be good for the benefits. Taste wise?!?!?!

    If you have input, thanks!

    Reply
  39. AvatarTom says

    March 4, 2013 at 9:30 am

    I am looking for a turkey jerkey recipe. Anyone have a good turkey recipe. I like the ground meat idea. I would think it would be easier to eat. I am on a diet that allows me to eat turkey jerky but not beef. Thanks for any help you can give me.

    Reply
    • AvatarRANDY says

      August 25, 2014 at 3:27 am

      ORDER FROM A GOOD SUPPLIER OF WILD GAME JERKY SEASONING ONLINE LIKE HI-MOUNTAIN OR BACKWOODS. THEY HAVE A BUNCH OF DIFFERENT BLENDS AND CURES IN EACH PACKAGE AND EASY TO USE INSTRUCTIONS FOR EACH AMOUNT OF WEIGHT OF MEAT. I WOULD TRY THEIR ORIGINAL BLENDS OF WHICH IS NOT TOO HOT OR SPICY.

      Reply
  40. AvatarSeamus Kneeland says

    March 7, 2013 at 4:26 pm

    I used Venison. I split it to 3/4 lb each for 2 different batchs.
    the first i ground and used just under 1/2 cup of Tamari, with 2 tsps sea salt, ground black pepper, 2 tsps ground garlic, 2 tsps brown sugar, and some cheyanne pepper. Came out great.

    The second, I used just under a 1/2 cup homemade gluten free BBQ sauce, 2 tbsp fresh squeezed Orange Juice, 1 tsps brandy, 1 tsps maple syrup, 2 tsps sea salt, 1 tsp brown sugar, pinch of Cajun seasoning, pinch of black pepper.

    The first was good. The second, AMAZING. Enjoy.

    Reply
  41. AvatarAttainable Sustainable via Facebook says

    October 25, 2013 at 7:50 pm

    Never thought about putting in on pizza!

    Reply
  42. AvatarBetsy Nyberg Grimm via Facebook says

    October 26, 2013 at 6:32 am

    I make that a lot. Have a batch in the fridge right now!

    Reply
  43. AvatarAmber says

    January 4, 2014 at 5:20 pm

    I am doing a 30/70 split of ground beef and turkey with a honey based glaze in my dehydrator; half on no stick trays half on fruit leather trays. Cannot wait to tray it!

    Reply
  44. AvatarGail says

    January 18, 2014 at 11:33 am

    I’ve had great success with making jerky with both beef and venison using this recipe or adaptations of it:

    Ingredients
    • 1 pound boneless venison roast
    • 4 tablespoons soy sauce
    • 4 tablespoons Worcestershire sauce
    • 2 tablespoons liquid smoke flavoring
    • 1 tablespoon ketchup
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion salt
    • 1/2 teaspoon salt

    I don’t have liquid smoke, so that was omitted and I use tamari sauce instead of soy; or bragg’s liquid aminos.
    I have not tried the ground beef yet, though.

    Reply
  45. Avatarjaynep says

    January 18, 2014 at 11:36 am

    About the ground liver: can you taste it in the finished product? Where do you get? my butcher wont grind organ meat or the fat. Do you grind your own? Thanks in advance!

    Reply
  46. AvatarChristi Ward says

    January 19, 2014 at 9:34 pm

    Hi Wardeh! Found the TX WAPF kefir soaked jerky recipe!! 🙂

    http://www.traditionaltx.us/articles.htm

    Christi

    Reply
  47. AvatarCat says

    April 29, 2014 at 10:45 am

    Would you happen to know the shelf life of this jerky? How could it be stored to extend the shelf life? Thanks!

    Reply
    • Avatarerin says

      July 15, 2014 at 9:07 pm

      Vacuum sealing bags and adding 15% chopped raisins. The raisins also act as a preservative.

      Reply
      • AvatarCat says

        July 21, 2014 at 7:55 pm

        Thanks, would you know what the shelf live would be?

        Reply
        • AvatarWardee Harmon says

          July 22, 2014 at 9:33 pm

          Cat — Not too long with these and in fact they should be refrigerated. If you drain the fat and salt more heavily, the shelf life is a few months.

          Reply
      • Avatartibbs says

        October 26, 2016 at 7:11 pm

        The raisons do nothing in the way of acting as a preservative! Salt in the jerky marinade or dry jerky ingredients is the preventative that allows the finish product to last so long without spoiling. Look at almost any jerky recipe and you will see how much salt is in it, either in wet form as soy or worcheshire sauce or in dry form as seasoned and plain salts.

        Reply
  48. AvatarBelinda says

    July 21, 2014 at 12:18 pm

    SO hoping to get a response but I know this is an old post so if not I understand. Making turkey ground jerky with your recipe. Put it in at 10pm and around 7am flipped it over. The underside wasn’t cooked. It is all cooked now but wondering if it’s safe to eat or if I should pop it in the oven at 275 for 10 minutes or so if that even helps. Again HOPING to hear from you as I consider you a great source! Thanks!

    Reply
    • AvatarWardee Harmon says

      July 21, 2014 at 2:25 pm

      Belinda — You can definitely cook it more if you think it needs it. I think I would if I knew it still wasn’t cooked after the overnight drying. Do you think it was too thick or what?

      Reply
  49. AvatarMarcy says

    September 12, 2014 at 11:26 am

    How long will this jerky last and what is the best way to store it?
    Thank you!

    Reply
    • MillieMillie says

      October 31, 2014 at 8:21 am

      Hi Marcy,

      Wardee answered your question in today’s podcast: http://traditionalcookingschool.com/2014/10/31/kyf-090-curly-hair-styling-more-listener-questions/

      Reply
  50. AvatarNaomi S. says

    February 26, 2015 at 9:23 am

    Is it possible to make this jerky without a dehydrator? Can you use the oven?

    Reply
    • AvatarRANDY COLSTON says

      August 3, 2017 at 2:49 pm

      YES YOU CAN USE THE OVEN –I USE A LOT OF HI-MOUNTAIN JERKY SEASONING AND IF NOT USING DEHYDRATOR THIS IS THE WAY WITH OVEN, SET OVEN TEMPERATURE TO ABOUT 200 DEGREES, IF YOU CAN GET MEAT SLICED AT STORE ABOUT 1/8” THICK, PUT ON JERKY RACK OR COOKIE RACK , CRACK OVEN DOOR OPEN, AND COOK APPROX. 1 HOUR AND 30 MINUTES, TURN OVER AND COOK SAME TIME ON OTHER SIDE.
      TEST IT OUT TO YOU’RE LIKING AND TASTE THE GOODNESS. COOK LONGER IF NEEDED–THANKS RANDY

      Reply
  51. AvatarAdrianne Garcia says

    October 11, 2015 at 12:37 pm

    It’s in my Nesco now! I added some liquid smoke (just smoke and water) and we are excited!!!

    Reply
  52. AvatarKatrina says

    December 11, 2016 at 7:13 am

    Oh! That’s nice. I like it & add a lot of spices to this jerky recipe. But I am doubt, really it is safe?

    Reply
  53. AvatarAnn says

    July 31, 2017 at 7:45 pm

    I used the recipe above using ground bison. The only additions I made were a bit of cajun seasoning, a few shakes of white pepper, & a little sprinkle of liquid smoke. Both my husband & adult stepson approve of the results. Maybe I can learn to dehydrate food after all! ?
    Thank you, Wardee!

    Reply
  54. AvatarSylvia Howard says

    April 29, 2018 at 8:37 pm

    I have several sizes of large rubber bands that fit over my rolloing pin. They are for rolling cookie dough. But they work well for rolling out your jerky, too. As a butcher I know how important it is to get a consistant thickness. I prefer to use ground meat as I don’t have my own slicer.

    Reply
  55. AvatarJack Oliver says

    October 3, 2018 at 1:45 am

    I’ll try your recipe tomorrow. Thanks for sharing with us.

    Reply

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