Comments on: Ground Beef Jerky Recipe with Hamburger or Venison

By: Jill Raymer

Jill Raymer — Sun, 26 Nov 2023 13:05:03 +0000

Thank you

By: The Low Carb Cook

The Low Carb Cook — Mon, 21 Aug 2023 02:38:59 +0000

In reply to Rob. The liquid smoke gives it that smokey flavor where the soy sauce does not and just adds more of a salty flavor.

By: Rob

Rob — Thu, 17 Aug 2023 15:19:03 +0000

Can u use soya sauce for flavor instead if liquid smoke ?

By: J Tiemeyer

J Tiemeyer — Sat, 05 Nov 2022 17:27:08 +0000

In reply to Lisa MarcAurele. 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.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 21 Mar 2022 14:04:25 +0000

In reply to Mary. Liquid smoke is usually filtered so it doesn't have the same carcinogens as food cooked over a flame.

By: Mary

Mary — Sun, 20 Mar 2022 16:18:00 +0000

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!

By: Audrika

Audrika — Wed, 27 Oct 2021 18:59:59 +0000

In reply to Amy. 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.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 06 Sep 2021 13:19:40 +0000

In reply to CHRISTINE ROPPEL. 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.

By: CHRISTINE ROPPEL

CHRISTINE ROPPEL — Sun, 05 Sep 2021 20:51:37 +0000

Hi! don't these need any nitrite/nitrate types of preservative added?

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 07 Jan 2021 15:51:44 +0000

In reply to Barry B. 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.

By: Barry B

Barry B — Wed, 06 Jan 2021 02:02:00 +0000

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?

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 07 Dec 2020 14:32:09 +0000

In reply to Amy. 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.