How Long Can I Keep Red Barn Beef Roll in Refrigerator

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Bootleg basis beef hasty is like shooting fish in a barrel and economical. You lot can utilize lean beefiness or venison – whichever you have available – and mutual pantry ingredients (except the liquid fume, which I did buy just for hasty making).

My jerky gun came with seasoning and cure packets, but these were full of all the ingredients I'm trying to avoid in commercial jerkies (MSG, hydrolyzed soy protein, nitrates, etc.). (Those little packets are expensive, too, if you lot purchase them separately.)

Do you lot need a jerky gun to brand hasty with basis beefiness? Nope – but information technology's rather handy and somewhat entertaining.

Contents

• Why Employ Ground Beef for Homemade Jerky Instead of Beef Strips?
• Jerky is as well salty – what to do
• Homemade Basis Beefiness Jerky Recipe
  • How Much Homemade Jerky Do You Get from I Pound of Raw Meat?
  • How Tin I Be Sure My Jerky is Safe to Swallow?
  • Do I Need a Dehydrator to Make Jerky?
  • Using the Excalibur Dehydrator and Jerky Gun
• Ground Beef Jerky
  • Ingredients
  • Instructions
  • Notes
  • Did y'all brand this recipe?
  • Recommended Resource

Why Use Ground Beef for Homemade Jerky Instead of Beef Strips?

I prefer ground beefiness hasty for three main reasons:

1. It's cheaper. I tin can get ground beef or venison much cheaper than a roast.
2. It's easier to make. Working the jerky gun or rolling the meat out thinly is much easier than wrestling to cut strips out of a slice of meat with bone and connective tissue intact.
3. Information technology'southward easier to chew. Eating a slice of regular beefiness hasty can sometimes exist like chewing on an old shoe, especially when there'due south a lot of connective tissue. Ground beef hasty has the meaty, salty jerky taste we love without the bits that get stuck in your teeth.

This recipe is adapted from Mary Bong'south Complete Dehydrator Cookbook – "All American Marinated Beef Jerky". Mary makes hers with beef strips, merely information technology worked well as a ground beefiness jerky recipe, too.

Jerky is besides salty – what to practise

For the soy sauce, I prefer grain complimentary organic tamari. Most soy in the US that is not organically grown is genetically modified, and non-organic wheat may be sprayed with glyphosate prior to harvest.

I apply San-J, which has 940 mg of sodium per tablespoon. In comparing, La Choy has 1330 mg. A tablespoon of regular table salt has 6976 mg of sodium(2325 mg per teaspoon).

If yous employ a saltier soy sauce, it's like shooting fish in a barrel to overdo the table salt in the recipe. Stick with a soy sauce that has less sodium. If yous want to skip the teaspoon of bounding main salt, shop the finished jerky in the refrigerator or freezer. Table salt is a preservative.

If your finished jerky is still as well salty, boil it with some potatoes to draw off the salt, so dry information technology once more. You'll need to store the de-salted hasty in the refrigerator or freezer.

Homemade Basis Beefiness Jerky Recipe

Ingredients

• 1/2 cup soy sauce
• 1 teaspoon liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder or 1 teaspoon minced garlic
• 1 teaspoon sea salt
• ane pound lean basis beef or venison

Directions

In a drinking glass bowl, combine all ingredients and permit sit (refrigerated) for at least two hours. I mixed this up at bedtime and let it sit until after lunch the next day, and it wasn't too strong.

Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I practice recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is fairly soft because of the added liquid, which makes it easier to burn through the gun.

If you don't take a jerky gun, roll the mixture out very thinly (1/eight inch thick) and score lines where y'all would like the pieces to break apart.

Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is hard but even so flexible and contains no pockets of moisture. For extra safety, rut finished hasty in a 275° F (135° C) oven for 10 minutes.

Jerky will last in an airtight container at room temperature for ane – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing volition extend shelf life.

How Much Homemade Jerky Practise You Get from One Pound of Raw Meat?

The weight of the jerky will subtract by about 2-thirds during the drying time, so for every pound of raw meat you apply, you'll get around one-tertiary pound of finished bootleg jerky.

How Can I Exist Sure My Jerky is Safe to Consume?

The University of Wisconsin suggests the following ii options for safe jerky making at dwelling:

1. Dry meat at 145° – 155°F for at least iv hours followed by heating in a preheated 275°F oven for ten minutes. Drying meat at a temperature below 145°F will produce a production that looks done before information technology is heated enough to destroy pathogens, and before it has lost enough wet to be shelf-stable. Only a few dehydrators currently on the market volition maintain the necessary temperature of 145° – 155°F: the Gardenmaster past Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, potent air flow, and adjustable temperature setting. Dry out for at least iv hours (6 hours is preferable) and remove hasty from the dehydrator. Place stale strips on a blistering sail, close together simply not touching or overlapping. Estrus in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼" (when raw) may require longer to accomplish 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safe precaution.
2. Steam or roast meat strips in marinade to an internal temperature of 160°F earlier drying; oestrus poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making safe jerky. The pre‐heating pace assures that any bacteria present volition be destroyed earlier drying and a lower dehydrator temperature (130° to 140°F) tin be used. Afterwards boiling, dehydrate meat for 4 to 6 hours. No mail service-dehydration oven-heating is necessary. Since it can be incommunicable to accurately measure the internal temperature of a sparse strip of meat, consumers tin boil meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly product that would be judged inferior by Wisconsin standards for chewy, flexible jerky.

Do I Need a Dehydrator to Brand Hasty?

No, it is possible to dry out jerky in the oven.

Process bootleg jerky in a 250° F (120° C) oven with the door slightly open up for 2.5 hours. Rotate blistering sheet and broil for three hours more.

You lot may be able to reduce drying time slightly by flipping the jerky over at the 2.5 hour mark so the underside of the jerky is exposed.

Using the Excalibur Dehydrator and Hasty Gun

With the Excalibur dehydrator, a batch of hasty is washed in about 4-6 hours, depending on the humidity level. Drying overnight gets the jerky a little too dry for my taste. It's still good, only a little too crumbly.

The last time we made jerky, my eldest mixed up the jerky marinade and meat i twenty-four hour period and my youngest loaded upward the Excalibur the side by side morn. The jerky gun makes nice, thin strips nigh an inch broad when you use the "double barrel" attachment. The gun also has option of a single wide strip or a tube shape.

We made some of the broad strips (he wanted to try the unlike barrels) and perforated them with a thin bladed spatula so they broke autonomously easily when dry. (You tin utilize this same scoring technique for jerky that's rolled out instead of fabricated with a jerky gun.)

Scoring the jerky.

Subsequently drying, the jerky breaks easily apart.

This has become one of my favorite snack foods since nosotros've been working to reduce our carbohydrate and grain intake. Information technology's relatively quick and easy to brand, and the gun was pretty inexpensive.

Exercise yous have a favorite jerky recipe? Have you tried making jerky with ground beefiness? Has anyone tried making jerky out of organ meats? I'd love to hear from you.

Print

Basis Beefiness Jerky

Easy and economical jerky recipe that's great for lean beef or venison.

• 1/2 loving cup soy sauce
• one teaspoon liquid smoke
• ane/2 teaspoon onion powder
• 1/two teaspoon garlic pulverization or 1 teaspoon minced garlic
• 1 teaspoon body of water salt
• 1 pound lean ground beef or venison

1. In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I mixed this upwards at bedtime and allow it sit down until subsequently lunch the next day, and it wasn't as well strong.
2. Load the mixture in the hasty gun and employ the gun to load your dehydrator trays. I do recommend using the mesh inserts or fruit leather trays for your dehydrator. This mixture is adequately soft because of the added liquid, which makes it easier to fire through the gun.
3. If you lot don't take a jerky gun, roll the mixture out very thinly (1/eight inch thick) and score lines where y'all would like the pieces to break apart.
4. Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is difficult merely still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.

Notes

• Jerky will last in an closed container at room temperature for 1 – 2 months. For longer storage, place in an airtight container in the refrigerator or freezer. Vacuum sealing will extend shelf life.

Recommended Resources

• LEM Hasty Cannon – heavy duty stainless steel unit holds 1.5 pounds of meat
• Nesco Hasty Gun – Plastic, but gets the job washed.
• Nesco Gardenmaster Dehydrator
• ix Tray Excalibur Dehydrator – This is the unit we have.
• Liquid smoke

Other posts you may savor:

• Abode Canned Salsa That Tastes a Lot Like a National Make – Except Better
• Pumpkin Leather – Portable Pumpkin Pie
• Double Bacon Liver Pate

Originally published in 2011, updated in 2016.

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Source: https://commonsensehome.com/ground-beef-jerky/

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