How to Make Ground Beef Jerky
Mix lean ground beef with seasoning and curing salt, extrude strips or sticks with a jerky gun, and dry until leathery, ensuring a safe internal temperature. Use lean ground (90% or leaner) so it keeps well.
Ground beef jerky is cheaper than whole-muscle jerky, more tender, and easy to shape with a jerky gun. The trade-off is that ground meat needs careful handling for safety.
The method
- Mix lean ground beef with seasoning and curing salt until well combined; chill.
- Load a jerky gun and extrude flat strips or round sticks onto trays.
- Dry until leathery, ensuring a safe internal temperature.
Ground jerky is tender and even, ideal for large, cheap batches, see the best jerky gun for large batches. Store cool and dark, see shelf life.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Is ground beef jerky safe?
Yes, with the same care as any jerky: use lean ground, a curing salt, and ensure the meat reaches a safe internal temperature. Ground meat needs careful handling.
What is a jerky gun for?
A jerky gun extrudes seasoned ground meat into uniform flat strips or round sticks, giving consistent, tender jerky that dries evenly.