How Much Ground Beef for Burgers Ounces in a Pound
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This original footing beefiness jerky recipe is rich and flavorful as well equally piece of cake and quick to make! No marinating required. Everyone will dearest these meaty poly peptide snacks.
I take had several questions lately about making beef jerky out of ground meat. There will soon exist a page on here dedicated to making footing meat jerky (How to Brand Ground Beef Jerky); but in the meantime I thought I would share a slap-up, quick, and easy recipe that you tin whip upwards anytime.
Nigh of the ingredients are ones that you will have hanging out in your pantry. The only ingredient that y'all might not have and tin see in the picture in a higher place, is curing salt (It's the pink salt in the white ¼ tsp).
If you decide non to utilize curing salt, substitute with ½ teaspoon of salt and make sure to heat your hasty to 160°F to impale any potential bacteria.
When making footing beef jerky, liquid ingredients have to be kept to a minimum. I did add a tiny amount of soy sauce and worcestershire sauce to round out the gustatory modality of this jerky, simply most ground jerky recipes will have 2oz of liquid ingredients per 1lb of meat. (2oz of liquid ingredients = ¼ cup)
I used my super fantastic LEM Jerky Cannon to squeeze out and form my hasty strips for this recipe . I Actually dear this jerky gun. I feel like everything we buy now a days is made completely of plastic and lasts for about 3 uses earlier it breaks and finds its way to the trash.
Well, not this jerky gun. This baby is made to terminal and I love information technology for that. Super piece of cake to use and comes autonomously easily also, making make clean up a breeze.
Mix all the ingredients into 1 pound of lean ground beef, at least 90% lean. I used 96% lean four% fat ground beef when making this jerky.
Mix well and refrigerate for four-24 hours to help the meat bind together. Have out of the refrigerator and pack into the hasty gun making sure there are no air pockets.
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Dehydrate for almost 3 ½ to 5 hours at your dehydrators highest setting until beefiness jerky has reached 160°F and has dried. I used my Excalibur Dehydrator which took me only 3 ½ hours to dry this batch.
If using an oven, heat the strips for 10 minutes at 300°F with the oven door closed. Then turn the temperature down to the oven lowest setting (normally about 170°F), crack the door and "cook" until it has dried.
The footing jerky will be a lot easier to chew and has a totally different texture than whole musculus jerky. The but way to run across whether you like ground jerky is to brand a batch and swallow it! Let me know how it turns out.. Enjoy!!!
For more in depth directions on how to dry your beefiness hasty, click on the pictures beneath.
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How to Make Beef Jerky in a Dehydrator
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How to Brand Beef Jerky in the Oven
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How to Make Beefiness Jerky in a Smoker
Servings: 5
Calories: 142 kcal
Lean Beefiness
- 1 lb Lean ground beef (ten% fat or less)
Marinade
- 2 tablespoon soy sauce
- 2 tablespoon worcestershire sauce
- 1 teaspoon ground blackness pepper
- 1 teaspoon ground lemon pepper
- 1 teaspoon curry pulverization (carmine)
- ane teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon coriander
- ii teaspoon liquid smoke (optional)
- ¼ teaspoon curing table salt (optional)
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In a bowl, combine the 1lb of ground beef with the other ingredients
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Mix the ground beef and seasonings thoroughly
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If using a jerky gun, load the gun with the ground beef mixture & shoot 4-five" long strips onto a dehydrator tray or on a baking sheet
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If not using a jerky gun, spread the ground meat on a baking sheet, encompass with wax paper, and curlicue with a rolling pin until meat is ¼" thick
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Slice the pan of beef into jerky strips iv-v" long and ane" thick
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Dry with your favorite jerky making method. I used a dehydrator at 160F for iii ½ hours
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Ground hasty is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, information technology was over dried
- Ground jerky is going to accept a different texture than whole muscle hasty, it will be more breakable.
- Using an oven and dehydrator are the best means to make ground jerky
Serving: 70 m | Calories: 142 kcal | Carbohydrates: 4 g | Protein: 21 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 56 mg | Sodium: 651 mg | Potassium: 391 mg | Fiber: 1 g | Sugar: one g | Vitamin C: one mg | Calcium: 15 mg | Iron: iii mg
Let us know how it was!
For more than in depth directions on how to dry your footing beef hasty, visit my page Basis Beef Jerky
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Source: https://www.jerkyholic.com/jerkyholics-original-ground-beef-jerky/
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