Here's a quick and easy ground beef jerky recipe that can be made with or without a jerky gun. Simply season the meat, press into thin strips, then dehydrate. A perfect low carb snack!
We all know that meat is a perfect low carb keto snack because it has zero carbs. However, most commercially prepared beef jerky is prepared with marinades using sugar so carbs can add up.
We love homemade jerky, but hate the time it takes to slice and soak in marinade. That's why we make ground meat jerky now. It's so quick and easy to prepare!
In this post, I'll show you the method used for my ground beef jerky recipe. It's really easy to do and you don't need any special tools or equipment.
My husband is a serious deer hunter and his favorite way to eat the meat is venison jerky. We used to spend hours slicing up the meat for jerky.
It was so time consuming that I rarely made jerky more than once or twice a year. We grind up most of the meat because I prefer eating venison ground.
So, I came up with this ground beef jerky recipe to make our own ground venison jerky. The method uses a dry seasoning blend that requires no slicing or marinating. This saves tons of time when it comes to making jerky!
Now, I don't mind making jerky every few weeks. It literally takes less than a half hour to mix the meat with seasoning and lay it out on trays.
The time it takes to dry in my dehydrator is less than 8 hours. So it's easily started in the morning and enjoyed in the afternoon!
Although a jerky gun is not required to for making jerky out of ground meat, it is definitely preferred. Using the tool makes it a lot easier to form the strips.
I own an inexpensive jerky gun by Presto which I picked up at a kitchen store in a local mall. But there are much better ones on the market if you are willing to spend a little more money.
The great thing about using the jerky gun for the ground beef jerky recipe is that you can press the strips right onto the dehydrator tray.
If you don't have a jerky gun, you'll need to roll out the meat mixture into a thin layer and then cut it into strips. Then, you'll have to move the strips carefully onto the dehydrator trays.
Our dehydrator is very large so next time I'll make a double batch. I used about 3 pounds of ground venison for this recipe and it only took up about half of my large Excaliber dehydrator.
The prepared jerky can be stored for months in the freezer so no worries about having to eat it all within a week! And, it's one of my favorite portable keto snacks for taking on the road.
If you are looking for a quick and easy way to make low carb beef jerky, use a jerky gun with seasoned ground meat.
This ground beef jerky recipe requires no marinating because the seasoning is blended into the ground meat. That alone saves hours since you don't have to wait for the marinade to soak into the meat.
It also saves time in the dehydrator because the meat isn't dripping wet from the marinade. Now that we know how to make ground venison jerky, you can bet we will be making all our jerky with ground meat from now on!
Quick and Easy Ground Beef Jerky Recipe
Enjoy this super easy ground meat jerky. And if you have lots of ground venison, you may want to try my slow cooker venison chili.
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Ground Beef Jerky - Ground Venison Jerky
- 3 pounds ground beef or venison
- 5 teaspoons garlic powder
- 4 teaspoons sea salt
- 4 teaspoons fresh ground pepper
- 1 tablespoon liquid smoke
- Combine all ingredients in a large mixing bowl.
- Using a jerky gun, press thin strips onto dehydrator racks. Or, roll thin between parchment paper, cut into strips and place on racks.
- Dehydrate for 7-12 hours until dry and crisp.
- Store up to 7 days in refrigerator or freeze for longer storage.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 2 [calories] => 186 [carbohydrates] => 0.6 [protein] => 16 [fat] => 12.8 [sodium] => 640 [fiber] => 0.1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Hi! Is liquid smoke safe? I know it adds such good flavor. I am just hesitant because I read it could be carcogenic. What are your thoughts? Thanks!
Liquid smoke is usually filtered so it doesn't have the same carcinogens as food cooked over a flame.
Hi! don't these need any nitrite/nitrate types of preservative added?
Adding the preservative is a good idea to keep them longer. We finish them off within a few days and keep them in the refrigerator.
I tried to make hamburger jerky today (slightly different recipe than yours, but quite similar), and I used a jerky gun to lay it down nicely, then stuck it in the oven at 170F - the lowest setting - and baked it for 2 hours, flipped the hamburger then got it out 3 hours later. I eagerly bit into a piece, and it was dry and crumbly. Yuck. What did I do wrong? Should I use the barbeque "smoke" setting (avg temp 145 to 155F), or the dehydrator?
If it's overcooked, it tends to be crumbly. It should be more like a chewy leather. So I'd lower the temp and see if that helps. I make my jerky using the 145-155°F setting on my dehydrator.
No worries. I dehydrate it dry on purpose. I want to make sure it is cooked all the way. Put it in a ziplock bag with a piece of bread/ bun and it rehydrates itself. I also use tender quick curing salt. About 3 1/2 Tbs spoons for 5 lbs of burger. No need to store in fridge. Limit the salty seasoning when using tender quick.
Can this be done in the oven if you don’t have a dehydrator?
Most ovens don't have a low enough temperature which needs to be under 200°F. But you can set an oven to the "warm" setting if that is available. So it is possible to use an oven at low temperature.
Yes this can be done in the oven. Set the oven to the lowest setting and leave the door ajar some and let it cook over night or all day. whatever you prefer. I do my jerky this way and have had not problem with it at all but I also grew up watching my father do this and so I just carried it on.
I want to make this in my pampered chef air fryer/dehydrator. The temp is adjustable. It starts at 130 degrees. What should I set it for?
145°F to 155°F is the recommended temperature for dehydrating meat.
Do you have to cook the ground beef before putting it in a dehydrator ?
No need to precook the ground beef as it cooks in the dehydrator.
I would like to see the recipe
It's at the bottom of the post.
Joyce A Blakney
What is the texture of the finished product like? Crunchy? Chewy?
It's more crunchy vs chewy since there's no sugar.
I'm mixing it up now! You have a link to keto sweeteners, but don't suggest how much. Any thoughts?
I don't add sweetener to jerky so you'd have to add it to your own preferences.
Sounds like a great recipe, and I see you're not a fan of Sodium Nitrite either. Have you ever tried using Celery powder instead?
I guess you aren't worried about Botulism and E-Coli because you ground yourself? I wouldn't ever try ground jerky with store bought ground.
I'll look into adding celery powder as it is a natural preservative. Thanks for the tip! I do buy packaged meats without Sodium Nitrite which include celery powder so makes sense that I should be adding it myself. I do keep my jerky in the fridge or freezer just to be safe.
Well, don't take my word for it, I have got to figure it out though for beef sticks. I can't find a site that says using celery is okay, probably for legal reasons...