Easy Beef Jerky

Did you know you can make jerky from ground beef?  And it rivals the taste and nutrition of any store-bought brand while also saving you money because you will get much more bang for your buck, as they say 😊

The key is to spread the meat thin and cook on very low heat for several hours.  This will dry it out and give it the jerky consistency.

Easy Beef Jerky

1 pound 100% grass-fed and finished ground beef (or venison or buffalo)

½ tbsp Real Salt or sea salt (not the cheaper all-white stuff that you would find on a restaurant table. It does make a difference!)

½ tbsp garlic granules

Mixing bowl

Parchment paper

Baking sheet (I like to use a round pizza pan)

Pre-heat oven to 170. (Some ovens will only go down to 180 and that’s fine too.) Cover baking sheet or pizza pan with parchment paper. Place ground beef, salt and garlic into mixing bowl.  Mix thoroughly by hand, making sure to incorporate spices well.  Transfer meat to pan and press down with palms, flattening and spreading meat to cover most of the baking sheet.  It should be 1/8 to 1/4 inch thick. Pop it in the oven and let it cook for at least 4 hours. Then flip it over and cook for another 2 – 4 hours, so both sides have an even crispiness. (The cook time can also vary with type of oven and temperature setting so just use your best judgment). If you aren’t able to take the time to monitor the progress or you need your oven for other things, you could place your seasoned meat in the oven right before bed.  Then flip it first thing in the morning to dry out the other side.  We have used this method often and it still works great! One thing to keep in mind is that the fat will collect as it is roasting so be sure to flip the meat gently to avoid a splattering mess. Once the jerky is done cooking, remove it and let it cool for twenty to thirty minutes. Then slice it with a pizza cutter or cut with cooking shears and place in containers.  Just like store-bought jerky, it does not require refrigeration, though you may want to store it there if it won’t be eaten in a couple days.

We love this jerky so much and don’t just use if for snacking.  It is also perfect for lunchboxes, makes a yummy topping for homemade pizza, works great as a filling grab-and-go breakfast, and can even be added to soups for a little extra protein. And it is by far our most favorite road trip staple! Feel free to experiment with the amount and variety of seasoning as well, just make sure to always add the salt!

Here are some options to try –

Cumin, oregano and garlic for Mexican flair

Oregano, basil, thyme and garlic for jerky pizza topping

Sage, thyme, fennel, ginger and cinnamon for breakfast jerky

Oregano, ginger, basil, cinnamon, parsley, black pepper and extra-extra garlic (my husband’s favorite concoction)😊