Arabella Lombardi Ground meat jerky is a delicious and nutritious snack that can be made at home with just a few simple ingredients. It’s a great way to use up leftover ground meat, and it’s also a healthier alternative to store-bought jerky. Plus, it’s easy to make and can be customized to your liking.
To make ground meat jerky, you will need the following ingredients:
- 1 pound ground beef
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
Instructions:
- Preheat oven to 200 degrees F (93 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper. Mix well.
- Spread the ground beef mixture onto the prepared baking sheet. Use your hands to press the mixture into a thin, even layer.
- Bake for 4-6 hours, or until the jerky is dry and firm. The jerky will be done when it is no longer sticky to the touch.
- Let the jerky cool completely before storing it in an airtight container.
Here are 5-8 tips for cooking or baking ground meat jerky:
Tip 1: Use lean ground beef for the best results. Fattier ground beef will not dry out as well and will be more difficult to chew.
Tip 2: Experiment with different seasonings to create your own unique flavor of jerky. Some popular seasonings include chili powder, cumin, paprika, and cayenne pepper.
Tip 3: If you want your jerky to be extra chewy, marinate it in the refrigerator for several hours or overnight before baking.
Tip 4: Be sure to spread the ground beef mixture into a thin, even layer on the baking sheet. This will help the jerky to cook evenly.
Tip 5: Bake the jerky at a low temperature for a long period of time. This will help to dry out the jerky without overcooking it.
Tip 6: Let the jerky cool completely before storing it. This will help to prevent the jerky from becoming tough.
Tip 7: Store the jerky in an airtight container in the refrigerator for up to 2 weeks.
Benefits of ground meat jerky:
Ground meat jerky is a good source of protein, iron, and zinc. It is also a low-calorie, low-fat snack that is easy to digest.
Summary:
Ground meat jerky is a delicious, nutritious, and easy-to-make snack. It is a great way to use up leftover ground meat, and it is also a healthier alternative to store-bought jerky. By following these tips, you can make the perfect batch of ground meat jerky every time.
Ground Meat Jerky Recipe
Ground meat jerky is a delicious and nutritious snack that can be made at home with just a few simple ingredients. It’s a great way to use up leftover ground meat, and it’s also a healthier alternative to store-bought jerky. To make the perfect batch of ground meat jerky, there are six key aspects to consider:
- Meat: Use lean ground beef for the best results. Fattier ground beef will not dry out as well and will be more difficult to chew.
- Seasoning: Experiment with different seasonings to create your own unique flavor of jerky. Some popular seasonings include chili powder, cumin, paprika, and cayenne pepper.
- Marinade: If you want your jerky to be extra chewy, marinate it in the refrigerator for several hours or overnight before baking.
- Thickness: Be sure to spread the ground beef mixture into a thin, even layer on the baking sheet. This will help the jerky to cook evenly.
- Temperature: Bake the jerky at a low temperature for a long period of time. This will help to dry out the jerky without overcooking it.
- Storage: Let the jerky cool completely before storing it. This will help to prevent the jerky from becoming tough.
By following these tips, you can make the perfect batch of ground meat jerky every time. Ground meat jerky is a versatile snack that can be enjoyed in many different ways. It can be eaten on its own, added to salads, or used as a topping for soups and stews. It’s also a great source of protein, iron, and zinc.
1. Meat
When making ground meat jerky, it is important to use lean ground beef. Fattier ground beef will not dry out as well and will be more difficult to chew. This is because the fat in the ground beef will render out during the cooking process, leaving the jerky tough and chewy.
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Facet 1: Moisture Content
The moisture content of the ground beef is a key factor in determining the texture of the jerky. Lean ground beef has a lower moisture content than fattier ground beef, which means that it will dry out more easily during the cooking process. This results in a jerky that is chewy and easy to tear.
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Facet 2: Fat Content
The fat content of the ground beef also affects the texture of the jerky. Fattier ground beef will have a higher fat content, which means that it will be more difficult to dry out during the cooking process. This results in a jerky that is tough and chewy.
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Facet 3: Cooking Time
The cooking time of the jerky also affects its texture. Jerky that is cooked for a longer period of time will be drier and chewier than jerky that is cooked for a shorter period of time. This is because the longer the jerky is cooked, the more moisture will evaporate from the meat.
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Facet 4: Temperature
The temperature at which the jerky is cooked also affects its texture. Jerky that is cooked at a higher temperature will be drier and chewier than jerky that is cooked at a lower temperature. This is because the higher the temperature, the more moisture will evaporate from the meat.
By understanding the relationship between the type of ground beef, cooking time, and temperature, you can make jerky that has the perfect texture for your taste.
2. Seasoning
The seasoning is one of the most important aspects of ground meat jerky. It is what gives the jerky its flavor and personality. There are many different seasonings that can be used to make jerky, so it is important to experiment to find the ones that you like the best. Some popular seasonings include chili powder, cumin, paprika, and cayenne pepper.
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Facet 1: Flavor Profile
The flavor profile of the seasoning is one of the most important factors to consider when choosing seasonings for ground meat jerky. The flavor profile of a seasoning refers to the overall taste of the seasoning, including its sweetness, saltiness, sourness, and bitterness. When choosing seasonings, it is important to select seasonings that have a flavor profile that complements the flavor of the ground meat.
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Facet 2: Intensity
The intensity of the seasoning is another important factor to consider when choosing seasonings for ground meat jerky. The intensity of a seasoning refers to how strong the flavor of the seasoning is. When choosing seasonings, it is important to select seasonings that have an intensity that is appropriate for the desired flavor of the jerky. For example, if you want to make a mild jerky, you would choose seasonings with a low intensity. If you want to make a spicy jerky, you would choose seasonings with a high intensity.
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Facet 3: Variety
The variety of seasonings used is also an important factor to consider when choosing seasonings for ground meat jerky. The variety of seasonings refers to the number of different seasonings that are used. When choosing seasonings, it is important to select seasonings that have a variety of flavors. This will help to create a complex and flavorful jerky.
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Facet 4: Balance
The balance of the seasonings is also an important factor to consider when choosing seasonings for ground meat jerky. The balance of the seasonings refers to how well the flavors of the seasonings work together. When choosing seasonings, it is important to select seasonings that have a good balance of flavors. This will help to create a jerky that is flavorful and well-rounded.
By considering these factors, you can choose the perfect seasonings to create your own unique flavor of ground meat jerky.
3. Marinade
Marinating the ground meat before baking it is an important step in making ground meat jerky. The marinade helps to tenderize the meat and add flavor. It also helps to keep the meat moist during the baking process, which prevents it from becoming tough and chewy.
The length of time that you marinate the meat will affect the texture of the jerky. If you want your jerky to be extra chewy, you should marinate it for at least several hours, or even overnight. This will give the marinade time to penetrate the meat and break down the tough fibers.
In addition to tenderizing the meat, the marinade also helps to add flavor. You can use any type of marinade that you like, but some popular options include soy sauce, Worcestershire sauce, garlic powder, and onion powder. You can also add other spices and herbs to taste.
Once you have marinated the meat, be sure to drain it well before baking it. This will help to prevent the jerky from becoming soggy.
By following these tips, you can make ground meat jerky that is both tender and flavorful.
4. Thickness
The thickness of the ground beef mixture is an important factor in determining the texture of the jerky. If the mixture is too thick, the jerky will be tough and chewy. If the mixture is too thin, the jerky will be dry and crumbly. The ideal thickness for ground meat jerky is about 1/4 inch.
There are two main reasons why it is important to spread the ground beef mixture into a thin, even layer on the baking sheet. First, this will help the jerky to cook evenly. If the mixture is uneven, some parts of the jerky will be overcooked while other parts are undercooked.
Second, spreading the mixture into a thin layer will help to prevent the jerky from shrinking too much during the cooking process. If the mixture is too thick, the jerky will shrink significantly and become tough and chewy.
By following this tip, you can ensure that your ground meat jerky turns out perfectly every time.
Here is an example of how the thickness of the ground beef mixture can affect the texture of the jerky:
- If the mixture is too thick, the jerky will be tough and chewy.
- If the mixture is too thin, the jerky will be dry and crumbly.
- The ideal thickness for ground meat jerky is about 1/4 inch.
By understanding the importance of thickness, you can make sure that your ground meat jerky turns out perfectly every time.
5. Temperature
The temperature at which you bake the jerky is critical to its texture and flavor. If the temperature is too high, the jerky will overcook and become tough and chewy. If the temperature is too low, the jerky will not dry out properly and will be soft and mushy.
The ideal temperature for baking jerky is between 145 and 165 degrees Fahrenheit. This temperature will allow the jerky to dry out slowly and evenly without overcooking it. It is important to use a meat thermometer to ensure that the jerky reaches the proper temperature.
The length of time that you bake the jerky will also affect its texture. The longer you bake the jerky, the drier and chewier it will become. The ideal baking time for jerky is between 4 and 6 hours. However, you may need to adjust the baking time depending on the thickness of the jerky and the desired texture.
By following these tips, you can ensure that your ground meat jerky turns out perfectly every time.
Here are some examples of how the temperature and baking time can affect the texture of the jerky:
- If the jerky is baked at a temperature that is too high, it will become tough and chewy.
- If the jerky is baked at a temperature that is too low, it will not dry out properly and will be soft and mushy.
- If the jerky is baked for too long, it will become dry and brittle.
- If the jerky is baked for too short a time, it will not dry out properly and will be soft and mushy.
By understanding the importance of temperature and baking time, you can make sure that your ground meat jerky turns out perfectly every time.
6. Storage
When making ground meat jerky, it is important to let the jerky cool completely before storing it. This is because the jerky will continue to cook as it cools, and if it is stored while it is still warm, it will become tough and chewy.
The reason why jerky continues to cook as it cools is because the proteins in the meat continue to denature and contract. This process is known as “carry-over cooking.” When the jerky is hot, the proteins are denatured and relaxed, which makes the jerky tender and juicy. However, as the jerky cools, the proteins contract and become more rigid, which makes the jerky tough and chewy.
By letting the jerky cool completely before storing it, you can prevent the carry-over cooking process from occurring and ensure that the jerky remains tender and juicy.
Here is an example of how failing to let the jerky cool completely before storing it can affect the texture of the jerky:
- If the jerky is stored while it is still warm, the proteins in the meat will continue to denature and contract, which will make the jerky tough and chewy.
- If the jerky is allowed to cool completely before storing it, the proteins in the meat will have time to relax and set, which will make the jerky tender and juicy.
By understanding the importance of letting the jerky cool completely before storing it, you can ensure that your ground meat jerky turns out perfectly every time.
Ground meat jerky is a dried, seasoned meat product made from ground meat, typically beef. It is a popular snack food due to its portability, long shelf life, and high protein content.
Ground meat jerky has a number of benefits. It is a good source of protein, iron, and zinc. It is also low in fat and calories. Additionally, jerky is a shelf-stable food, meaning it can be stored at room temperature for long periods of time without spoiling.
Ground meat jerky is a versatile food that can be enjoyed in a variety of ways. It can be eaten on its own as a snack, or added to salads, soups, and stews. It can also be used as a topping for pizzas and tacos.
FAQs about Ground Meat Jerky
Ground meat jerky is a delicious and nutritious snack that can be made at home with just a few simple ingredients. However, there are a few common questions that people have about ground meat jerky. Here are the answers to some of the most frequently asked questions:
Question 1: What is the best type of ground meat to use for jerky?
The best type of ground meat to use for jerky is lean ground beef. Fattier ground beef will not dry out as well and will be more difficult to chew.
Question 2: How long does it take to make ground meat jerky?
The cooking time for ground meat jerky will vary depending on the thickness of the jerky and the temperature of the oven. However, most recipes will take between 4 and 6 hours to cook.
Question 3: How do I store ground meat jerky?
Ground meat jerky can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
Question 4: Is ground meat jerky healthy?
Ground meat jerky is a good source of protein, iron, and zinc. It is also low in fat and calories. However, it is important to note that jerky is a processed meat, and eating too much processed meat can increase the risk of certain health problems.
Question 5: Can I make ground meat jerky without a dehydrator?
Yes, it is possible to make ground meat jerky without a dehydrator. However, it will take longer to cook and you will need to be more careful to ensure that the jerky is dry enough.
Question 6: What are some tips for making ground meat jerky?
Here are a few tips for making ground meat jerky:
– Use lean ground beef.
– Experiment with different seasonings to create your own unique flavor of jerky.
– If you want your jerky to be extra chewy, marinate it in the refrigerator for several hours or overnight before baking.
– Be sure to spread the ground beef mixture into a thin, even layer on the baking sheet. This will help the jerky to cook evenly.
– Bake the jerky at a low temperature for a long period of time. This will help to dry out the jerky without overcooking it.
– Let the jerky cool completely before storing it. This will help to prevent the jerky from becoming tough.
Summary:
Ground meat jerky is a delicious and nutritious snack that is easy to make at home. By following these tips, you can make the perfect batch of ground meat jerky every time.
Next Steps:
Now that you know how to make ground meat jerky, you can experiment with different flavors and seasonings to create your own unique recipes. You can also try making jerky from other types of meat, such as turkey, chicken, or venison.
Conclusion
Ground meat jerky is a delicious and nutritious snack that can be easily made at home. It is a versatile food that can be enjoyed in a variety of ways. By following the tips and recipes outlined in this article, you can make the perfect batch of ground meat jerky every time.
In addition to its great taste and nutritional value, ground meat jerky is also a shelf-stable food. This means that it can be stored at room temperature for long periods of time without spoiling. This makes it an ideal snack for hikers, campers, and other outdoor enthusiasts.
If you are looking for a healthy and delicious snack that is easy to make and store, ground meat jerky is a great option. Experiment with different flavors and seasonings to create your own unique recipes. You can also try making jerky from other types of meat, such as turkey, chicken, or venison.
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