Ground Beef Jerky on the Dehydrator

[heavymoose]

This is my second post using my new 15 tray Dehydrator, but my 4th time using it. All of the jerky has turned out pretty good. Very happy with the new machine.

The first 3 times I used an Owens BBQ Jerky kit which has a sodium nitrite cure. This time I used a Breaded Butchers kit that uses a "natural cure" of celery and cherry powder. We keep the jerky in the fridge and eat it within a week or two, so I think this natural cure will be fine.

I started with 4.67# of ground sirloin and added 4 tablespoons of red pepper flakes and 2 teaspoons of liquid smoke to the Bearded Butchers seasoning/cure. It turned out really good. The last picture on this post is a spreadsheet I started to track each batch. The % lost is not very accurate since I end up eating a good amount before doing the final weigh.

 

[Colin1230]

That is a nice dehydrator, moose. Well done!
I had a dehydrator just for jerky, but now it just dries pistol brass.

 

[Fueling Around]

Looks good.
Been a few years since I made ground meat jerky. I think my last batch was venison.
If I recall, I kept it as a solid mat and slice after the dehydrating.
If memory serves it followed a process @Winterrider posted.
I like my jerky less chewy to save my aging teeth.

...
The first 3 times I used an Owens BBQ Jerky kit which has a sodium nitrite cure. This time I used a Breaded Butchers kit that uses a "natural cure" of celery and cherry powder. We keep the jerky in the fridge and eat it within a week or two, so I think this natural cure will be fine.
...

The "natural cure" is cultured celery and cherry extracts to convert their natural nitrates to nitrites.
If used properly cultured nitrites perform exactly the same as using sodium nitrite.

...
The last picture on this post is a spreadsheet I started to track each batch. The % lost is not very accurate since I end of eating a good amount before doing the final weigh.
...

Sampling is simply quality control of the finished product.

 

[in. pred]

looks tasty from here! id rather eat ground jerky these days too.

 

[BrianGSDTexoma]

Looks good. I need to get some more going.

 

[Winterrider]

@Fueling Around , here is what you referred too. Thanks but I can't lay claim to this technique, I actually had followed another members method ( sorry, don't recall ). 1# of meat in each bag is about proper thickness, rolled out with rolling pin. Sheet does star to curl slightly in smoker.

Venison Ground Jerky( Bloody Mary)

5# ground venison Waltons Excalibur Bloody Mary Jerky all mixed up with #1 cure and rolled out in gallon zip lock bags. Into fridge overnight. Cut open Ziploc and laid out on Amazen Mats on racks. Got the Auber PID on the MES 40 set at 200° with tray of cherry dust waiting to go on. 200°...

www.smokingmeatforums.com

 

[jcam222]

Very nice! I really need to use my jerky cannon kit someday. Have only done whole meat jerky.

 

[JckDanls 07]

Looking good over your way...

Do you by any chance have a stuffer ?? If so, They make quick, clean, easy refills of the cannon soooo much easier/faster....

 

[JLinza]

Looks good, nice work

 

[Celebenya]

It looks absolutely delicious - it’s made me fancy a beer))

 

[SMOKEOCD]

Looks great. I was wondering if you ever leave it in longer strips? Only because I can totally see that pile of bite sized jerky being like popcorn and disappearing rather quickly.
I also like the spreadsheet, I hope to be that disciplined one day.

 

[mneeley490]

I was thinking of trying that. I noticed that 93/7 ground beef was on "sale" for $6.99 lb. nearby. Pricey, but still cheaper than a pound of commercial jerky.
I don't have a jerky gun anymore, but I could roll it out thin in a gallon plastic bag, and transfer to a frogmat.

 

[Winterrider]

I was thinking of trying that. I noticed that 93/7 ground beef was on "sale" for $6.99 lb. nearby. Pricey, but still cheaper than a pound of commercial jerky.
I don't have a jerky gun anymore, but I could roll it out thin in a gallon plastic bag, and transfer to a frogmat.

That works pretty darn good

 

[archeryrob]

Looks great. If you ever make any with a wet texture clip parchment paper t the racks while squirting it and once on the weight will hold it down. I have a wet BBQ recipe and it sinks into the slots and becomes a B-i-itch to remove the jerky from the racks.

I need to find some more ground meat recipes. My favorite black pepper jerky did not translate well to ground me and way too tame.