Have you ever wondered when eating a ground beef jerky if the jerky is fifty-fifty done? That'southward the aforementioned question I enquire myself when I brand a batch of ground beef jerky.

To properly dehydrate ground beefiness jerky, your dehydrator should exist able to maintain temperature from 140 to 145 degrees for the entire process of the dehydrating fourth dimension which depends on the thickness of the jerky (minimum 3+hours).

The best way to tell if your ground beef jerky is washed is past doing the angle cheque. All you lot demand to exercise is bend the jerky and if it doesn't break, your beef jerky is done.

Beef Jerky Curve Examination

The bend test is a bully way to check the dryness of your beef hasty.

Subsequently the ground beef has been dehydrated for the recommended amount of fourth dimension which is roughly 3 to five hours at 165°.

Some dehydrators do not heat upwards to 165 degrees and then a constant 140 degrees to 145 degrees is recommended.

Once the jerky is done dehydrating, you'll want to remove the jerky from the dehydrator to balance the jerky until information technology gets to room temperature.

Now you want to slightly bend the jerky strip, you want the strip to curve and slightly crack simply not far autonomously.

Best Temperature for Dehydrating Ground Beefiness Hasty

First off, you e'er want to pre-heat your dehydrator or oven to 160º which is to kill any bacteria for fifteen to 30 minutes.

Then the temperature can be then adjusted to 130º – 140º for the remaining dehydrating fourth dimension which is anywhere from v-10 hours depending on the corporeality and thickness of your basis beefiness hasty strips.

Simple Footing Beef Hasty Recipe

Meat

  • one lb Ground beef or venison, lean

Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

Condiments

  • 1 tsp Liquid smoke
  • 1/two cup Soy sauce

Baking & Spices

  • ane tsp Ocean salt

Directions

Combine all ingredients in a bowl and let sit (refrigerated) for at to the lowest degree a couple of hours.

I mixed this up at bedtime and let it sit until after lunch the side by side mean solar day, and information technology wasn't as well strong.

Load the mixture in the jerky gun and use the gun to load your dehydrator trays. I do 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 fire through the gun.

If you don't have a jerky gun, roll the mixture out very thinly (i/8 inch thick) and score lines where y'all would like the pieces to pause apart.

Dry at 145° – 165° F (63° – 74° C) for iv to 12 hours, until hasty is hard but nevertheless flexible and contains no pockets of moisture. For extra safe, oestrus-finished hasty in a 275° F (135° C) oven for 10 minutes.

How to Employ a Beef Jerky Gun

The beefiness jerky gun could be a not bad tool when making jerky from ground hasty.

It'southward basically like a chaulking gun but instead of chaulk, you lot take succulent well-seasoned ground beef in the tube.

LEM makes a groovy ground beef jerky gun hither!

Step 1 – Add the ground beef into the butt of the gun.

Step 2 – Pull on the trigger and let the beef jerky gun squeeze out nice clean apartment strips of beefiness!

Step 3 – Done

How to Make Basis Beef Hasty without a Jerky Gun

Ok, so you don't have a ground beefiness jerky gun. Information technology's ok hither'southward how you can make ground beefiness hasty without the gun.

Step i – Become a handful of basis beef and roll it into a ball.

Step 2 – Slowly roll this ball into a rope stripe.

Step 3 – Flatten this ground beef rope stripe to almost 1-2 cm thickness.

Step 4 – Done.