Beef jerky is one of those snacks I used to think of as terribly unhealthy. I didn’t see how it could come from anything but a plastic bag full of CAFO meat and synthetic dyes and flavors. Add to that, it seemed ridiculously expensive. Come to find out, healthy beef jerky is really easy to make. It’s a high protein, nutrient-dense, portable, cost effective snack that takes about 5 minutes of prep time!
Rolling out the ground beef
Ground Beef in our Nesco Dehydrator
Beef Jerky Ready to Eat (the white spots are fat)
Beef Jerky
Ingredients:
Ground beef – low fat content (5-10%) works best
About 2 tsp/lb Salt
Seasonings of your choice – chili powder, cumin, red pepper flakes, smoked paprika, and black pepper are all favorites at our house
Directions:
- Thoroughly mix the beef and your seasonings, by hand or with a stand mixer.
- Roll it out, about 1/4″ thick.
- Put it on your dehydrator trays.
- Set your dehydrator to 165 F, and run it until it’s completely dry (probably about 4-5 hours, but check it after about 2 hours).
That’s all there is to it! You can store it in the cabinet, or in the fridge for a longer shelf life. At our house, it disappears before we have anything to worry about!
This post is part of Freaky Friday, Fresh Bites Friday, Fight Back Friday, Friday Food Flicks, Make Your Own Monday, and Fat Tuesday, Frugal Days, Sustainable Ways, Gluten-Free Wednesdays, Healthy 2Day Wednesdays, Allergy Free Wednesdays, Wildcrafting Wednesday, Allergy Friendly Lunchbox Love.
Okay, I LOVE to eat beef jerkey….especially if it’s organic. Okay, so I’m really stretching it here, BUT is there way to make a version in the oven? I don’t have a dehydrator and can’t afford one…but I’m just asking. If it’s better to save up for one of these things, I’ll do that
Love and hugs from the ocean shores of California, Heather 
You can do it in the oven if you can keep it about 165 degrees and propped open. If you have an oven thermometer it’ll be easier. I’ve also seen people rig up dehydrators with box fans, too, but haven’t tried it myself. I do think a food dehydrator is worth getting, for so many reasons! We love ours and it has definitely paid for itself in jerky, dried fruit, and nuts! Dehydrators are something a lot of people buy and don’t use, so you might be able to find a good deal on a used one.
This looks amazing! I’ve missed jerky since I went Real Food, then GAPS and Paleo. I’m going to try this this weekend. Thanks so much!
I have got to try this!! Thanks for posting.
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
http://realfoodforager.com/fat-tuesday-february-21-2012/
What an awesome post! I LOVE beef jerky! Would you mind sharing this post with my readers on Wildcrafting Wednesday? I’m sure they would love it too.
Thanks!
~ Kathy
Thanks Kathy! I added it to your blog carnival
Thank you for sharing your recipe on AFW! Be sure to check back next week for reader favorites and hostess picks.
Be Well,
–AFW Hostesses
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We tried this, and since we have no dehydrator, we used to dry it in oven at 200F for hours. Dang, so good!
Hopping by and following your lovely blog (twitter and FB).
I blog at http://olahmomma.com/blog. I am also inviting you to add your blog at our community website by clicking this link: http://olahmomma.com/momlounge/node/add/blog-list (if you are already a member, please ignore this invite).
Thanks. Wish you a great day!
I’m so glad it worked for you! It truly is a favorite snack around here. Thanks for following and inviting me to olahmomma.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
I make my own jerky in the same dehydrator, but I usually use sliced, marinated grass-fed beef. The idea of using ground beef is intriguing, though. It’s certainly a lot easier to get. I think I might give it a try on my next batch.
I’m sure marinated slices are good too
Our main reason for using ground beef is that it’s the cheapest! We like how it turns out, so why use a fancier cut if we don’t have to?
I agree which is why I’m going to try it next time. Whole Foods doesn’t always have a good cut of grass-fed meat for the jerky, but they always have ground beef.
Thanks for sharing your post over at Healthy 2day Wednesdays! I love me some Beef Jerky! Didn’t realize it was so easy!
hmmm… ground beef sounds interesting! I typically use sliced shoulder or bottom round and maringade in allegro for 12 hrs before drying… ADDICTIVE! if the ground beef can cheapen/speed up the process, count me in!
Yep! Just make sure you get the leanest ground beef you can find.
subscribed.
Well I just tried this yesterday and I am sold! 1/3 of the expense, 1/3 of the time, and easy cleanup while maintaining nearly identical flavor and texture to using sliced beef. AMAZING! TY soooo much Kelsy! Ps, definitely try the Allegro hickory smoked marinade
That’s awesome, Jason! Thanks for letting us know
Thank you for this recipe. I never thought of using ground beef but will definitely be trying it now! Cheaper is right!
Have some in the dehydrator right now. Can’t wait to try it! Wonder if anyone has a recipe for turkey or chicken jerky?
What amount of spice do you use per pound of meat?
Mmmm I love beef jerky but my dehydrator doesn’t go up to 165 it stops at 145 (I have a beast of an excalibur dehydrator from the early 80s). Can I still make this recipe? Also if I buy the ground beef from the store do have to do anything with it before using it (meaning am I going to get sick at all?). Thanks,I am really looking forward to try this!
I’ve read that if you do it at 145 you should then put the jerky in a preheated oven at 275 for about 10 minutes afterwards, to an internal temp of 160F. The ground beef from the store is probably more likely to have had greater pathogen exposure and been sitting there longer than what you would get from a butcher, look for the best quality you can find – no pink slime!
Making this jerky is truly a lifesaver for me. I just grab a handful as I go out the door. Works for a meat when I take a salad with me for lunch. I’d take sardines sometimes but there would be toooo much blowback! We have our own cattle so I’m always assured of a freezer full of healthy beef.
I just made two batches. They’re amazing. The best beef jerky I’ve ever had by far. I added lemon before dehydrating it and it’s great. Thanks Joy!
The lemon is a *great* idea! I’m going to try that next time. Glad you like it!
[...] http://theliberatedkitchenpdx.com/basics/make-your-own-beef-jerky/ http://www.primalfed.com/recipe-venison-steak-mashed-turnips-greens/ http://www.multiplydelicious.com/thefood/2011/09/paleo-banana-chocolate-chip-cakies/ http://paleolithicrecipes.com/paleolithic-recipes/paleo-recipes-easy/ http://www.musclegeekfitness.com/ http://cakeonthebrain.blogspot.com/ Tags: Difference Between, Difference Between Primal, Primal Paleo If you like this post and would like to receive updates from this blog, please subscribe our feed. Subscribe via RSS Posted in: Paleolithic Recipes | 20 March 2013 | by: #5921 [...]
(Maybe the more expensive dehydrators safely overcome this, but the USDA recommends first raising beef temps to 165 before starting the dehydration process.)
From the USDA Food Safety and Inspection Service:
Why is it a food safety concern to dry meat without first heating it to 160 °F?
The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F and poultry to 165 °F — temperatures at which bacteria are destroyed — before the dehydrating process. After drying, bacteria become much more heat resistant.
Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky.
Well, all I know is that I have been dehydrating jerky for friends, family and myself for 20yrs and the only complaint I ever got was that I didn’t make enough. No one has ever gotten sick, so we must be reaching temps. My ond dehydrator had a 180° setting on the dial…