Craving a savory, high-protein snack that’s ready whenever you are? Forget store-bought jerky with its hidden sugars and preservatives! This incredibly simple recipe uses ground beef and your oven to create perfectly seasoned, tender-yet-chewy jerky that’s a dream for meal preppers and keto enthusiasts alike. Get ready to transform your kitchen into your very own artisan jerky shop—it’s easier than you think!
Ingredients
• 3 pounds / 1.4 kg lean ground beef
• 3 tbsp / 45 ml salt
• 4 tbsp / 60 ml light soy sauce or tamari
• Olive oil for greasing
• Spices of your choice e.g., black pepper, garlic powder, onion powder, smoked paprika
Instructions
1. In a large bowl, thoroughly combine the ground beef and salt using your hands.
2. Lightly coat the base of two large, deep baking sheets with olive oil.
3. Divide the beef mixture evenly between the two sheets. Press the meat down firmly to create a thin, even layer no more than ¼ inch or 6 mm thick.
4. Drizzle the soy sauce evenly over the beef, then sprinkle generously with your desired spices.
5. Place the baking sheets in a preheated oven at its lowest setting, around 150°F / 65°C.
6. Let the beef dry out slowly overnight, or for approximately 10 hours. The jerky is done when it’s firm, dry, and hardened to the touch.
7. Carefully remove the sheets from the oven and pour off any rendered fat that has accumulated.
8. Allow the jerky to cool completely on the sheets. Once cooled, break it into snack-sized pieces.
9. Store the finished jerky in an airtight plastic bag or container in the refrigerator. It will keep for several months.
Nutritional Information
• Note: Per piece, based on approximately 48 servings.
• Calories: 45
• Fat: 2.5g
• Carbohydrate: 0.2g
• Dietary Fiber: 0g
• Net Carbs: 0.2g
• Protein: 5.5g
Pro Tips
• Use the leanest ground beef you can find (90/10 or leaner) to minimize rendered fat and improve the jerky’s shelf life.
• For a deeper flavor, mix the soy sauce and spices directly into the ground beef along with the salt before pressing it onto the sheets.
• Place a sheet of parchment paper over the ground beef when pressing it into the pan. This prevents sticking and helps you achieve a perfectly even thickness.
• Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape. This helps the beef dry out more effectively instead of steaming.
FAQ
Q: What is the best ground beef for this jerky recipe
A: The recipe recommends using the leanest ground beef you can find, such as 90/10 or leaner. This minimizes rendered fat and improves the jerky’s shelf life.
Q: How do I know when the ground beef jerky is done
A: The jerky is ready after drying in the oven for about 10 hours at a low temperature (150°F / 65°C). It is finished when it feels firm, dry, and has hardened to the touch.
Q: How should I store homemade ground beef jerky
A: Once the jerky has cooled completely, store it in an airtight plastic bag or container in the refrigerator. Properly stored, it will last for several months.
Q: Can I make this jerky recipe without a dehydrator
A: Yes, this recipe is specifically designed to be made in a conventional oven. You simply use your oven’s lowest temperature setting to slowly dry out the meat.
