Beef Jerky Recipe with Ground Beef

homemade ground beef jerky

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5 from 1 review

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


Units Scale
  • 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
  • 1 pound lean ground beef or venison, at least 93% lean


  1. In a glass bowl, combine all ingredients and let 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.
  2. 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.
  3. If you don’t have a jerky gun, roll the mixture out very thinly (1/8 inch thick) and score lines where you would like the pieces to break apart.
  4. Dry at 145° – 165° F (63° – 74° C) for 4 to 12 hours, until jerky is hard but still flexible and contains no pockets of moisture. For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes.

For oven drying:

Roll out the jerky on a piece of parchment paper and place it on a baking sheet (or use a jerky gun). Dry the homemade jerky at your oven’s lowest temperature with the door slightly open for 2 hours. Our oven’s minimum temperature is 170°F (77°C).

Flip the jerky and rotate the baking sheet. Bake for 1-2 hours more, until jerky is dry but flexible. Oven drying jerky shrinks it up faster and plumper, and creates more of a salty crust.


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