Ground meat jerky can be a great alternative to whole muscle jerky. Many people like ground meat jerky because it’s easier to chew, tastes better, is simple to make, and so on. To find out if you like ground meat jerky you have to make some!.
Below are two ways of making ground jerky. One is with a jerky gun and the other is with common household appliances. So lets get started!.
Making your own beef jerky at home can be a fun and rewarding experience. Having full control over the ingredients allows you to create a healthy, customized snack. However, when working with ground meat, special care must be taken to ensure safety and proper preservation. One of the most important considerations is how much cure to use.
What is Curing and Why is it Necessary for Ground Beef Jerky?
Curing refers to the process of adding certain ingredients, like nitrites and salt, to meat to achieve particular effects:
- Preserving and extending shelf life
- Enhancing color
- Developing flavor
Without curing, ground beef jerky would be unsafe to eat The extensive handling and grinding of meat raises contamination risks. Bacteria like Clostridium botulinum, which causes deadly botulism poisoning, can grow without proper curing.
Curing ingredients prevent this in two ways
1. Nitrites – Sodium nitrite directly inhibits C. botulinum and other bacteria from multiplying under low oxygen conditions during drying and storage.
2. Salt – Salt binds moisture, making it unavailable for microbial growth.
So curing is mandatory for ground meat jerky to control bacteria and make the final product shelf-stable.
How Much Cure Should You Use Per Pound of Ground Beef?
The USDA established strict guidelines on curing ratios for safety. The recommended levels are:
- 1 oz. of cure per 25 lbs. of meat
- or 1 teaspoon of cure per 5 lbs. of meat
Converting this for smaller 1 lb. batches gives us:
1/4 teaspoon of cure per 1 lb. of ground beef
Two common curing products are:
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Prague Powder #1 – Contains 6.25% sodium nitrite and 93.75% salt
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Cure #2 – Has 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% salt
Follow the 1/4 teaspoon per pound of meat ratio for both types.
Adjusting Cure Amounts for Partial Batches
When making less than 1 lb. batches, precisely measuring tiny amounts of cure can be tricky.
Here are two easy methods to dilute the cure first for better control:
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Dilute in water – Dissolve 1 teaspoon of cure in 1/4 cup water. Use 1/2 teaspoon of this diluted cure solution per 1 lb. of ground beef.
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Dilute in seasoning – Mix 1 teaspoon of cure into 4 teaspoons of dry seasoning blend. Use 1/4 teaspoon of this seasoned cure for each 1 lb. of meat.
Diluting ensures accurate measurements for partial pound or ounce quantities.
Alternatives to Sodium Nitrite and Food Safety Notes
Some people prefer to avoid sodium nitrite due to health concerns. In this case, celery juice powder can be substituted:
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Use double the amount of celery juice powder compared to standard curing salts.
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It provides naturally occurring nitrites but may not prevent botulism as effectively.
For safety, jerky cured with celery juice powder should be refrigerated and consumed within 1 week.
Finally, proper handling and chilling of meat before curing is crucial as well:
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Always keep raw ground beef chilled below 40°F to prevent bacterial growth.
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Follow cleanliness and good manufacturing practices when preparing jerky.
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Use calibrated food thermometers to ensure proper temperatures during curing and drying.
So for great results with ground beef jerky, use 1/4 teaspoon of curing salt per 1 lb. of meat. Dilute and carefully measure for partial batches. Follow all food safety guidelines. Then enjoy your homemade jerky!
Frequently Asked Questions
Why is curing required for ground beef jerky?
Curing is mandatory when making ground beef jerky to prevent bacteria like deadly Clostridium botulinum. The extensive handling of ground meat raises contamination risks. Nitrites and salt prevent microbial growth during drying and storage.
What is the recommended amount of cure per pound of ground beef?
The USDA recommends using 1/4 teaspoon of cure containing sodium nitrite per 1 pound of ground beef. This level has been carefully established to ensure proper prevention of microbial growth.
Is it safe to make ground beef jerky without any curing agents?
It is not recommended to make uncured ground beef jerky. Without nitrites and salt, dangerous bacteria could multiply even when drying the meat. Always use curing salts for preserved shelf-stability and food safety.
Can too much cure make the jerky taste overly salty?
Yes, using excessive amounts of curing salt can make jerky overly salty. Accurately measuring the recommended 1/4 teaspoon per pound is important. Consider diluting the cure first for easier precision with small batches.
What are some alternatives if I want to avoid sodium nitrite?
Celery juice powder can be substituted for traditional curing salt containing sodium nitrite. However, it may allow more bacterial growth. Jerky made with celery juice powder should be refrigerated and eaten quicker.
How should I store ground beef jerky after curing and drying?
Properly cured jerky can be stored sealed at room temperature for months. For uncured or celery juice powder cured jerky, refrigerate and consume within 1 week. Keeping jerky dry and away from light helps maximize shelf life.
Can I freeze ground beef jerky after curing and drying?
Yes, cured jerky can be frozen in airtight packaging for up to 1-2 months with minimal quality loss. Freezing stops oxidation and drying out to help preserve texture and freshness longer term compared to room temperature storage.
What food safety steps should I follow when making ground beef jerky?
Always chill meat before curing. Follow clean procedures and recipes carefully. Use calibrated food thermometers to monitor temperatures. Check for doneness. Promptly store finished jerky sealed in the refrigerator or freezer. Taking these steps helps ensure safety.
What are some signs my ground beef jerky has spoiled and should be thrown out?
Discard jerky if mold grows, you notice an unpleasant or “off” odor, the texture becomes very hard or crumbly, the color changes significantly, or there are other visible signs of spoilage. Only consume jerky that appears fresh.
Using a Jerky Cannon
Once the meat is out of the fridge, put small amounts of ground beef into a jerky cannon at a time. Make sure that there are no air pockets within the meat when packing the tube.
Air pockets will prevent the meat from being packed together and in long strips. I personally use an LEM Jerky Cannon which works great!.
Shoot strips of jerky onto your dehydrator trays or on baking sheets if using an oven.
Keep a knife nearby to cut the beef off of the nozzle once the strip is the length you want it to be. This will allow you to begin another beef jerky strip. Shown below are trays from my Excalibur Dehydrator.
Video – Best Meat for Jerky
Choose a LEAN package of ground beef. Dont use any beef that has more than 10% fat. When I make ground beef jerky I use 96% Lean / 4% Fat meat.
Mix the meat well with your hands and season it with your favorite recipe. Then put it in the fridge for 3 to 24 hours so the meat can stick together. Don’t have a recipe? Don’t worry, I have dozens of tried-and-true beef jerky recipes for you to choose from.
Many of these recipes work for ground beef as well as whole muscle jerky. Pick a recipe with VERY few liquid ingredients.
1-2oz of liquid per 1 pound of meat is about the perfect amount. If there aren’t any liquids in the recipe, you can use COLD water to help mix the meat and seasonings.