Ground Beef Jerky: Can You Really Use It? Here’s The Answer!

The art of making jerky has been passed down through generations, with various meats being used as the base ingredient. One question that often arises is whether ground beef can be utilized for this purpose. This blog post will delve into the realm of jerky-making, exploring the feasibility of using ground beef and providing insights into the process and potential outcomes.

Can You Use Ground Beef for Jerky?

The answer to the titular question is a resounding yes, you can use ground beef for jerky. However, it is crucial to note that the process differs slightly from using whole muscle cuts. Ground beef, being pre-ground, has a higher surface area, which means it can absorb more marinade and dry out faster.

Benefits of Using Ground Beef for Jerky

• Convenience: Ground beef is readily available and easy to work with, eliminating the need for cutting and slicing.
• Quicker drying time: Due to its smaller particle size, ground beef jerky dries out significantly faster than whole muscle cuts.
• Intense flavor: The high surface area allows for maximum marinade absorption, resulting in jerky with a burst of flavors.

Considerations for Using Ground Beef

• Fat content: Ground beef with a higher fat content can become greasy when dried. Aim for lean ground beef (90% lean or higher) to avoid this issue.
• Texture: Ground beef jerky will have a different texture compared to whole muscle jerky. It may be more crumbly and less chewy.
• Thickness: Ground beef jerky should be rolled out thinly to ensure even drying and prevent over-drying.

Step-by-Step Guide to Making Ground Beef Jerky

1. Choose lean ground beef: Opt for ground beef with 90% lean or higher.
2. Prepare the marinade: Create a flavorful marinade using your preferred ingredients (e.g., soy sauce, Worcestershire sauce, spices).
3. Marinate the ground beef: Combine the ground beef with the marinade in a sealable container. Refrigerate for at least 8 hours, or up to 24 hours.
4. Drain the marinade: Remove the ground beef from the marinade and drain off any excess liquid.
5. Roll out the ground beef: Spread the ground beef mixture evenly onto a baking sheet lined with parchment paper. Roll it out thinly, about 1/8-inch thick.
6. Dry the jerky: Place the baking sheet in a dehydrator or oven set to the lowest temperature setting (around 145°F). Dry for 8-12 hours, or until the jerky is completely dry and leathery.
7. Store the jerky: Store the dried jerky in an airtight container at room temperature for up to 2 weeks.

Tips for Success

• Use a variety of spices and seasonings in the marinade to enhance the flavor.
• Experiment with different marinating techniques, such as wet or dry marinating.
• Check the jerky frequently during the drying process to prevent over-drying.
• Allow the jerky to cool completely before storing it to prevent condensation.

Troubleshooting Common Problems

• Jerky is too tough: This could be due to over-drying. Reduce the drying time or increase the temperature slightly.
• Jerky is too greasy: Use lean ground beef and drain off any excess marinade before drying.
• Jerky is not drying evenly: Ensure the ground beef is spread out thinly and evenly on the baking sheet. Rotate the trays during the drying process for consistent drying.

Takeaways: Embracing the Possibilities of Ground Beef Jerky

Using ground beef for jerky offers a unique and flavorful alternative to traditional whole muscle jerky. While the process requires some adjustments, the convenience, quicker drying time, and intense flavor make it a worthwhile endeavor. Whether you’re an experienced jerky-maker or a novice looking to experiment, ground beef jerky is an exciting and rewarding option to explore.

What You Need to Know

Q: Is ground beef jerky as nutritious as whole muscle jerky?
A: Yes, ground beef jerky can be just as nutritious as whole muscle jerky, as it retains many of the same nutrients found in the original meat.

Q: Can I use any type of ground beef for jerky?
A: Yes, you can use any type of ground beef, but it’s best to choose lean ground beef (90% lean or higher) to avoid excess fat.

Q: How long does ground beef jerky last?
A: Properly stored in an airtight container at room temperature, ground beef jerky can last for up to 2 weeks.