Watch the video for this recipe on our YouTube channel!
INGREDIENTS
1 lb ground beef
1 tbsp Worcestershire sauce
1 tbsp maple syrup
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp freshly ground black pepper
1 tsp salt
Notes:
This recipe also works in a food dehydrator, solar oven, or smoker.
We recommend making as much jerky as possible at one time, for time efficiency. So please, double, triple, quadruple this recipe as you see fit! (We sell ground beef in 1 lb and 5 lb packages, if you want to make a little or a lot.)
Play around with the seasonings. Add or subtract what you like or don’t like—cayenne and chili powder for kick, or none if you don’t like spicy; dried herbs like oregano, marjoram; leave out the maple syrup if you’re avoiding sugar; etc. Have fun!
Preparation:
Preheat oven to 170°.
Place an oven-proof cooling rack into a rimmed baking sheet and set aside. Depending on the size of your racks/pans and the amount of jerky you’re making, you may need multiple.
Mix all the ingredients together in a bowl; using your hands is easiest here.
Press out with a jerky gun, roll flat with a rolling pin between two sheets of parchment paper, or just form thin strips with your hands. Place on the racks, keeping a little space between each strip.
Transfer jerky to the oven and let it dry for 4-8 hours. The time it takes to dry will depend on the thickness of the jerky and your oven. Just keep an eye on it, checking every 30-60 minutes. It should feel dry and somewhat hard, but retain some give and flexibility when bent.
When done, allow the jerky to cool completely before transferring it to a storage container. Here, you have some options: an airtight container (such as a vacuum sealed bag) will allow the jerky to last 2-3 months; a plastic bag or lidded jar at room temperature should last 1-2 weeks. Try to keep it in a cool, dry place out of direct sunlight.
Enjoy!
