Recipe: Ground Beef Jerky

I have always been told that beef and venison is interchangeable in
most recipes. Here are some of the recipes that I have recently
acquired (since everyone was so kind to respond to my request)Since
this type of recipe is so scarce to find I wanted to share them with
others. Hope you can use them. Some of them specify venison.
GROUND BEEF JERKY
3 lb. fine ground lean beef
(ground round)
2 1/2 Tbsp. Tender Quick
1 tsp. powder onion
1 tsp. red pepper
2 Tbsp. chili powder
(optional)
1 tsp. Tabasco (optional)
1 Tbsp. liquid smoke
1 tsp. powder garlic
2 tsp. coarse ground pepper (optional)
Mix and let set for one hour or more to blend flavors.
Roll out between two sheets of wax paper to a very thin layer,
approximately 1/8-inch. Place on cookie sheet and remove top
paper. Bake in 200 degrees oven for 30 minutes. Remove from oven.
Flip jerky over on cookie sheet. Remove wax paper. Bake
another 30 to 45 minutes, depending on how dry you prefer your
jerky. Remove from oven. Turn out on paper towel. When cool,
cut with scissors into 1-inch strips.

BEEF JERKY
2 lb. lean ground beef or deer
or elk hamburger
2 tsp. salt
2 tsp. seasoning salt
1/2 tsp. garlic salt
1/4 tsp. red pepper (cayenne)
1 1/2 Tbsp. water
1 1/2 Tbsp. liquid smoke
1 tsp. barbecue or
Worcestershire sauce
Mix in bowl, let stand at room temperature for 1/2 hour,
line two bread pans with aluminum foil. Separate meat mixture
into two parts. Press each part firmly in lined pans. Put in
freezer for 2 1/2 hours, take out, remove foil and cut in
1/4-inch strips. Put in dehydrator for approximately 12 to 16
hours. Pat jerky with paper towel to remove excess oil. If
hotter flavor is desired, add 1/2 teaspoon more red pepper.
May use oven at 250 degrees, about 8 hours.

GROUND BEEF-VENISON JERKY
10 lb. lean ground beef or
venison meat
1 Tbsp. garlic powder
2 Tbsp. Tender Quick
1 1/2 Tbsp. black pepper
2 1/2 Tbsp. salt
1/4 tsp. thyme
1/4 c. liquid hickory smoke
1/4 tsp. red pepper
Mix ingredients. Place wax paper in cookie sheets. Add
approximately 1 pound meat, press somewhat flat, cover with
another sheet of wax paper and roll with rolling pin to approx-
imately 1/4-inch thick. Remove top wax paper, cut with pizza
cutter to jerky strips. Bake in 175 degrees to 200 degrees oven until
semi-dry. Baking time: approximately 2 hours.

GROUND BEEF JERKY
1 1/2 to 2 lb. extra lean
ground beef
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 Tbsp. brown sugar
Mix all the ingredients together in a good sized mixing
bowl. Use your hands to make sure the seasonings are evenly
distributed throughout the meat. Refrigerate the mixture for
at least 2 hours or up to 24 hours for stronger flavor. Roll
the meat out in strips or thin patties. Dry in 150 degrees to 170
degrees
oven with the door ajar for 4 to 8 hours. Drying time will
vary depending on the humidity and the fat content of the meat.
Once removed from oven, jerky is cooled and stored in an open
container to allow drying to continue. Seal the container to
prevent further drying. Store in refrigerator or freeze it.

JERKY
5 lb. ground venison or ground
beef (no fat)
1 1/2 tsp. Morton Tender Quick
salt
8 tsp. regular salt
2 tsp. pepper
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cartamon's spice
1 tsp. oleo
3 tsp. Accent
1 oz. water (1/8 c.)
1 oz. liquid smoke (1/8 c.)
Mix all ingredients thoroughly; form into balls, about
the size of a grapefruit. Place ball between large sheets of
waxed paper or freezer paper. Roll to 1/4-inch thickness (no
thicker). Remove waxed paper.
Method 1: Place on ungreased cookie sheet. Put in oven
on lowest possible heat from 4 to 8 hours or until dried to a
leathery texture. Cut with large scissors into strips.
Method 2: Place rolled out meat on shelves of dehydra-
tor (Trim to fit shelves). Leave in dehydrator 8 to 10 hours
or until leathery texture. Cut into strips.

VENISON JERKY
5 lb. lean ground venison
1 1/2 tsp. Morton Tender Quick
salt
2 tsp. garlic powder
1 1/2 tsp. cardamon (optional)
3 tsp. Accent
little soy sauce
9 tsp. table salt
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. marjoram
Worcestershire sauce
1 oz. liquid smoke
Mix well all ingredients except liquid smoke. Roll
between sheets of waxed paper until 1/4-inch thick. Remove top
sheet and brush with mixture of 1 ounce liquid smoke and 1
ounce water. Place in oven on lower sheet of waxed paper on
oven racks. Have oven at lowest temperature (150 degrees to 170
degrees).
When it starts to dry, about 1 to 1 1/2 hours, remove waxed
paper and place on oven racks. Dry for about 3 or 4 hours.

GROUND BEEF JERKY
1 1/2 lb. lean ground beef
1/2 c. brown sugar
1/4 c. soy sauce
1 Tbsp. garlic powder
1/2 tsp. paprika
1/2 tsp. pepper
1 tsp. salt
Mix all ingredients and let stand overnight. Roll out
between sheets of waxed paper. Put on racks placed in cookie
sheets. Dry in oven at 150 degrees for 4 to 5 hours. You may need to
pat away oil while drying.

LARRY'S GROUND BEEF JERKY
(Preparation Time: 1 Day)
2 lb. lean ground beef
3 tsp. hickory smoked salt
1 tsp. garlic powder
2 tsp. powdered sugar
1 tsp. minced onion
1 tsp. fresh ground pepper
1/2 tsp. M.S.G.
1/4 tsp. paprika
4 tsp. salt
2 tsp. liquid smoke
2 tsp. Worcestershire sauce
Thoroughly mix ground beef and dry ingredients. Add
liquid ingredients and mix some more. Cover and put into
refrigerator for 2 to 4 hours or longer; thoroughly chill.
Form meat into the shape of a large cigar. Place meat onto one
16-inch long piece of wax paper. Flatten meat by hand to
1/2-inch thick. Cover with another long piece of wax paper and
roll to 1/8-inch thick. Put onto oven rack. Dry in oven on
highest rack at 200 degrees for 10 to 12 hours.
Hint: To remove beef from wax paper, pull top sheet
off, put it back on, flip over, remove other sheet, gently flip
onto oven rack and remove wax paper. When dry, cut into strips
1-inch wide.

BURGER JERKY
1 lb. hamburger
2 tsp. canning salt
1/4 tsp. pepper
1 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. powdered ginger
Blend spices well into the meat. Divide into 2 or 3
portions. Place between 2 sheets of plastic wrap and roll out
to about 1/4-inch thick. Turn onto a cake cooling rack and
place in middle of oven. Bake at 175 degrees for 6 to 6 1/2 hours.
Place foil under rack to catch melted fat.

GROUND VENISON JERKY
5 lb. venison, ground
1 1/2 tsp. Morton Tender Quick
salt
9 tsp. salt
2 tsp. pepper (black)
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cardamon
1 tsp. marjoram
3 tsp. Accent seasoning
(monosodium glutamate)
1 oz. liquid smoke
1 oz. water
Mix ground venison with spices. Roll meat between
sheets of wax paper to 1/4 inch thickness. Mix liquid smoke
with water; brush on meat. Bake at lowest degree of heat on
your oven temperature control for 3 to 4 hours. When meat is
dry, cut in strips. Place in covered container and store in
dry place.

JERKY
6 lb. deer burger
1 Tbsp. garlic salt
1/4 c. A-1 steak sauce
1/4 c. salt
1/4 c. liquid smoke
1/4 c. Worcestershire sauce
Mix together all ingredients. Then roll between wax
paper to 1/4-inch thickness. Score with pizza cutter and dry
in dryer.

JERKY
4 lb. ground chuck
1 1/2 Tbsp. garlic powder
1 Tbsp. black pepper
3 Tbsp. salt
1/2 c. soy sauce
1/4 c. liquid smoke
1 Tbsp. Tabasco sauce
1/4 c. brown sugar
Mix ingredients thoroughly and let stand for 2 hours.
Use plastic wrap to roll out meat. Place a tablespoon size
ball of meat on plastic wrap, cover with plastic and roll out
to a thin sheet. Place in oven on cookie sheets for 6 hours at
200 degrees until crisp.

GROUND BEEF JERKY
3 c. ground beef
2 1/2 tsp. soy sauce
1 tsp. pepper
1 Tbsp. liquid smoke
3 tsp. salt
1/2 tsp. garlic salt
Mix all ingredients. Let stand in refrigerator for 24
hours. Make ball of mixture. Roll between waxed paper, or
just roll on cookie sheet until very thin. Remove waxed paper.
Put in oven. Cook at 200 degrees for 2 hours. Cut into strips. Cook
2 more hours, or until completely dry.

GROUND BEEF JERKY
3 c. ground beef
2 1/2 tsp. soy sauce
1 tsp. pepper
1 Tbsp. liquid smoke
3 tsp. salt
1/2 tsp. garlic salt
Mix all ingredients. Let stand in refrigerator for 24
hours. Make ball of mixture. Roll between waxed paper, or
just roll on cookie sheet until very thin. Remove waxed paper.
Put in oven. Cook at 200 degrees for 2 hours. Cut into strips. Cook
2 more hours, or until completely dry.
Happy Eating! Angie P