How to Make Beef Jerky Using Hamburger Meat: Budget-Friendly DIY Guide
Table of Contents
Beef Jerky Using Hamburger Meat
Making beef jerky from hamburger meat is a game-changer for jerky lovers on a budget. Not only is ground beef significantly cheaper than whole muscle cuts traditionally used for jerky, but it’s also easier to work with and creates a more tender final product. This budget-friendly approach lets you create delicious, protein-packed snacks at a fraction of store prices while controlling exactly what goes into your jerky.
Why Hamburger Meat Makes Great Jerky
Traditional beef jerky requires carefully trimming and slicing whole muscle cuts, which can be time-consuming and wasteful. Ground beef jerky eliminates these challenges while offering several advantages:
- More affordable than using whole muscle cuts like round or flank steak
- Easier to thoroughly mix with seasonings for consistent flavor
- Creates a more tender texture that’s easier to chew
- No stringy bits that get caught in your teeth
- Can be formed into uniform strips for even drying
- Perfect for beginners with no special slicing skills required
The final product has all the protein benefits of traditional jerky but with better texture and flavor absorption. Plus, you’ll save significantly on your jerky budget while creating a snack that’s perfect for hiking, road trips, or everyday protein boosts.
Essential Tools & Ingredients
Equipment You’ll Need
Basic Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Paper towels (for blotting excess fat)
Recommended Equipment:
- Jerky gun (for forming consistent strips)
- Food dehydrator (for even, controlled drying)
- Small rolling pin (if not using a jerky gun)
- Pizza cutter (for cutting strips)
Jerky Gun: The Game Changer
A jerky gun makes forming consistent strips incredibly easy. While you can shape jerky by hand, a quality jerky gun ensures even thickness for proper drying and better results. I recommend a metal jerky gun over plastic models for durability and consistent performance.
Ingredients List
| Ingredient | Amount | Notes |
| Lean ground beef | 3 pounds | 93% lean or leaner recommended |
| Beef broth | 1¼ cups | Adds flavor without soy sauce |
| Garlic powder | 5 teaspoons | Adjust to taste |
| Onion powder | 4 teaspoons | Adds savory flavor |
| Sea salt | 3-4 teaspoons | Preserves and flavors |
| Ground black pepper | 2 teaspoons | Adjust for spice preference |
| Liquid smoke | 1 tablespoon | Hickory flavor recommended |
| Molasses | 2 teaspoons | Adds subtle sweetness |
Ingredient Flexibility: This recipe uses beef broth instead of soy sauce, making it naturally gluten-free. If you prefer, you can substitute ¼ cup of soy sauce, tamari, or coconut aminos for part of the beef broth for a different flavor profile.
Choosing the Right Ground Beef
The key to successful ground beef jerky is starting with the right meat. Fat content matters significantly for both the jerky-making process and the final product’s shelf life.
Fat Content Matters
Lean Ground Beef (93% or leaner)
- Creates jerky with longer shelf life
- Less fat means less mess in your dehydrator
- Reduces grease droplets during drying
- Results in a cleaner, less oily final product
- Better texture after dehydration
Regular Ground Beef (85% or less)
- Excess fat can go rancid, shortening shelf life
- Creates greasy droplets throughout dehydrator
- Requires more blotting during drying process
- May result in softer, less stable jerky
- Can develop off-flavors more quickly
For best results, use ground beef that’s at least 93% lean. If you’re concerned about quality, consider asking your butcher to grind a lean cut like top round or bottom round specifically for your jerky project. This ensures freshness and lets you control exactly what goes into your ground beef.
Pro Tip: Keep your ground beef cold until you’re ready to mix and form it. Cold meat passes through a jerky gun much more easily than meat at room temperature and helps maintain food safety during preparation.
Preparing Your Ground Beef Jerky
- Mix ingredients thoroughly
Place the ground beef, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl. In a separate small bowl, stir together the beef broth, liquid smoke, and molasses, then pour over the meat mixture. Using clean hands or gloves, mix everything thoroughly until completely combined.
- Marinate the mixture
Cover the bowl and refrigerate for at least 3 hours (or overnight for best flavor). This allows the seasonings to fully penetrate the meat and develop deeper flavor.
- Prepare your equipment
If using a dehydrator, line the trays with parchment paper cut slightly smaller than the trays. If using an oven, line baking sheets with parchment paper.
- Form the jerky strips
Using a jerky gun: Load the cold meat mixture into your jerky gun, avoiding air pockets. Pipe out strips onto the lined trays, leaving space between each strip for air circulation.
Without a jerky gun: Spread the mixture on parchment paper to about ¼-inch thickness, then use a pizza cutter to score into strips.
Keep your meat cold! Cold ground beef will pass through the jerky gun much more easily than meat at room temperature. Go for thinner strips vs. wider strips of beef jerky. They dehydrate quicker and are much easier to form.
Jerky Gun Tips for Success
- Loading technique: Instead of filling the entire barrel at once, gradually fill it in 2-inch increments to eliminate air pockets
- Nozzle selection: Use the single flat nozzle rather than double nozzles for more consistent thickness
- Length management: Shoot out 10-12 inch strips, then partially cut them to create easy breaking points after drying
- Clean cuts: Use a small offset spatula or butter knife to cleanly cut off the flow between strips
Dehydrating Methods Compared: Oven vs. Dehydrator
You have two main options for drying your ground beef jerky: a food dehydrator or a regular home oven. Each has advantages and considerations to keep in mind.
| Feature | Food Dehydrator | Home Oven |
| Temperature control | Precise, consistent temperature | Less precise, may fluctuate |
| Airflow | Designed for optimal circulation | Uneven, may require door propping |
| Energy efficiency | More efficient for long drying times | Less efficient, heats larger space |
| Capacity | Multiple trays for larger batches | Limited by oven size and racks |
| Convenience | Set and forget with timer | Ties up oven for several hours |
| Initial cost | $50-200 investment | No additional equipment needed |
Dehydrator Method
- Preheat dehydrator to 165°F (74°C)
- Arrange formed jerky strips on lined trays with space between each
- Dehydrate for 2 hours
- Remove jerky from parchment, flip pieces, and place directly on trays
- Continue dehydrating for 2-3 more hours until properly dried
- Rotate trays occasionally for even drying
Recommended Dehydrator
A quality dehydrator with temperature control makes jerky-making much easier and more consistent. The Excalibur dehydrator is popular among serious jerky makers for its reliable performance and timer function.
Oven Method
- Preheat oven to lowest setting (ideally 175°F/80°C)
- Arrange jerky strips on parchment-lined baking sheets
- Place in oven with door slightly propped open (for airflow)
- Bake for 4-5 hours, checking regularly
- Blot any fat droplets with paper towels during drying
- Flip strips halfway through for even drying
Food Safety Note: Regardless of method, ground beef jerky should reach an internal temperature of 160°F (71°C) during the initial drying phase to kill any harmful bacteria. A food thermometer can verify this temperature is reached.
How to Tell When Your Jerky is Done
Properly dried jerky is essential for both safety and quality. Here’s how to test if your ground beef jerky is ready:
- The bend test: Remove a piece from the dehydrator/oven and let it cool to room temperature. It should bend to a 90-degree angle without breaking (though some cracking is normal).
- Texture check: Properly dried jerky should be firm and dry to the touch, not soft or spongy.
- Moisture assessment: When you bend the jerky, you shouldn’t see moisture beading at the bend point.
- Color examination: The jerky should have darkened significantly and have a consistent color throughout.
Important: If you see any fat beading on the surface of your jerky, blot it with paper towels while the jerky is still warm. Allow jerky to cool COMPLETELY to room temperature before packaging to prevent condensation.
Storing Your Homemade Ground Beef Jerky
Proper storage is crucial for maintaining the quality and safety of your homemade jerky. Without commercial preservatives, homemade jerky has a shorter shelf life than store-bought varieties.
| Storage Method | Shelf Life | Best Practices |
| Room temperature (airtight container) | 7-10 days | Store in a cool, dark place away from humidity |
| Refrigerator (airtight container) | 2-3 weeks | May become chewier due to moisture condensation |
| Vacuum sealed (room temperature) | 1-2 months | Keep in cool, dark place |
| Vacuum sealed (refrigerated) | 3-4 months | Best for longer-term storage |
| Freezer (airtight container) | 6+ months | Thaw completely before opening to prevent condensation |
Important: Once you open a sealed package of jerky, consume it within a few days or store in the refrigerator. Always check for any signs of mold or off odors before consuming stored jerky.
Cost Comparison: Homemade vs. Store-Bought Jerky
One of the biggest advantages of making ground beef jerky at home is the significant cost savings compared to commercial products.
| Cost Factor | Homemade Ground Beef Jerky | Store-Bought Jerky |
| Cost per pound | $12-15 | $25-35 |
| Yield from 3 lbs raw meat | About 1 lb finished jerky | N/A |
| Cost per ounce | $0.75-1.00 | $1.50-2.50 |
| Equipment investment | $50-200 (one-time) | None |
| Long-term savings | Significant after 5-10 batches | None |
I pay about $10-15 for 3 pounds of lean ground beef. If you factor in another $2-3 for the beef broth, sea salt, and seasonings, I can fill a gallon-size bag about ¾ of the way full of jerky for about $13-18. That’s a lot of ground beef jerky for a great price!
Even factoring in the initial investment of a jerky gun and dehydrator, homemade jerky becomes significantly more economical after just a few batches. Plus, you gain complete control over ingredients, flavors, and texture.
Common Mistakes to Avoid
Using ground beef with too much fat
Using ground beef with more than 7-10% fat creates excessive grease during dehydration, makes a mess in your dehydrator, and significantly shortens shelf life. Always use 93% lean or leaner ground beef.
Making strips too thick
Thick strips take much longer to dry properly and may not dehydrate evenly, creating food safety risks. Keep strips to ¼-inch thickness or less for best results and consistent drying.
Not mixing seasonings thoroughly
Inadequate mixing leads to inconsistent flavor. Take time to thoroughly work the seasonings into the meat mixture, ensuring even distribution throughout.
Skipping the marinating time
While ground beef absorbs flavors more easily than whole muscle, skipping the refrigerated marinating time results in less flavorful jerky. Allow at least 3 hours (preferably overnight) for flavors to develop.
Improper storage
Storing jerky before it’s completely cooled creates condensation and mold risks. Always let jerky cool completely to room temperature before packaging. For longer storage, vacuum sealing or refrigeration is essential.
Ground Beef Jerky Recipe
Homemade Ground Beef Jerky
Prep Time: 20 minutes (plus 3 hours marinating)
Drying Time: 4-6 hours
Yield: About 1 pound finished jerky
Ingredients:
- 3 pounds lean ground beef (93% lean or leaner)
- 5 teaspoons garlic powder
- 4 teaspoons onion powder
- 3-4 teaspoons sea salt (adjust to taste)
- 2 teaspoons ground black pepper
- 1¼ cups beef broth
- 1 tablespoon liquid smoke (hickory flavor recommended)
- 2 teaspoons molasses
Instructions:
- In a large mixing bowl, combine ground beef, garlic powder, onion powder, sea salt, and black pepper.
- In a separate small bowl, mix together beef broth, liquid smoke, and molasses until well combined.
- Pour the liquid mixture over the seasoned meat and mix thoroughly using clean hands or gloves until all ingredients are evenly incorporated.
- Cover and refrigerate for at least 3 hours or overnight for best flavor development.
- Preheat your dehydrator to 165°F (74°C) or oven to its lowest setting (ideally 175°F/80°C).
- Form the meat into strips using a jerky gun, or spread thinly (¼-inch) on parchment paper and cut into strips.
- If using a dehydrator: Place strips on lined trays, dehydrate for 2 hours, then remove from parchment, flip, and continue for 2-3 more hours.
- If using an oven: Arrange strips on lined baking sheets, place in oven with door slightly propped open, and bake for 4-5 hours, flipping halfway through.
- Test for doneness: Jerky should be dry, bend without breaking, and have no moisture when flexed.
- Allow to cool completely before storing in airtight containers.
Flavor Variations to Try
Once you’ve mastered the basic recipe, experiment with these flavor variations to customize your ground beef jerky:
Spicy Pepper Jerky
Add 1-2 teaspoons cayenne pepper, 1 teaspoon crushed red pepper flakes, and 1 tablespoon hot sauce to the basic recipe for a fiery kick.
Sweet & Smoky Jerky
Add 3 tablespoons brown sugar, 1 teaspoon smoked paprika, and an extra teaspoon of liquid smoke for a sweet barbecue-inspired flavor.
Teriyaki Jerky
Replace half the beef broth with teriyaki sauce, add 1 tablespoon honey, and 1 teaspoon ginger powder for an Asian-inspired flavor profile.
Serving and Enjoying Your Homemade Jerky
Your homemade ground beef jerky is perfect for snacking on its own, but here are some creative ways to enjoy and serve it:
- Trail mix combo: Mix chopped jerky pieces with nuts, dried fruits, and dark chocolate pieces for a protein-packed hiking snack
- Lunchbox protein: Include jerky strips in school or work lunches as a preservative-free protein option
- Charcuterie boards: Add jerky to cheese and cracker platters for a homemade touch
- Camping staple: Pack jerky for camping trips as a no-cook protein source
- Soup enhancer: Chop finely and add to soups for a flavor boost
- Salad topper: Use as a protein-rich alternative to croutons on salads
Gift Idea: Package your homemade jerky in decorative bags or jars with custom labels for a thoughtful homemade gift. Include a note about the flavor and storage recommendations.
Final Thoughts
Making beef jerky from hamburger meat is an economical way to create delicious, protein-rich snacks that are perfect for on-the-go eating. The process is simpler than traditional jerky methods, and the results are more tender and flavorful. With just a few basic tools and ingredients, you can create custom jerky that costs a fraction of store-bought varieties.
Remember that food safety is paramount when making jerky at home. Always use lean meat, maintain proper drying temperatures, and store your finished product appropriately. With these precautions in mind, you’ll be well on your way to enjoying delicious homemade ground beef jerky that’s budget-friendly and customized exactly to your taste preferences.
Ready to Start Making Your Own Jerky?
Get the essential tools you need to make perfect ground beef jerky at home. A quality jerky gun and dehydrator will pay for themselves after just a few batches!
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