Enjoy Old Fashioned Peppered Beef Jerky by the Tub

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Although definitely cheaper than shop bought, making your own homemade beef jerky can however be costly. Information technology all depends on the blazon and cut of meat used. That'due south why this basis beef jerky is so pop with my readers. It provides a large quantity of beef hasty, while remaining affordable.

I pay about $10-xv for three pounds of lean ground beef (here in Alaska, anyways). If you factor in another $2-3 for the beef broth, body of water salt, and seasonings, I can fill a gallon-size bag well-nigh ¾ of the fashion full of jerky using this recipe for nigh $thirteen-eighteen. That's a lot of ground beef jerky for a great price!

Making Jerky with Ground Beef

When I ready out to create this ground beef jerky recipe, I didn't want to use gluten free soy sauce (otherwise known every bit gluten gratuitous tamari) to flavor the meat, nor did I desire to use coconut aminos equally an alternative (I don't  intendance for them and they tin exist expensive). Instead, I decided to try a liquid mixture of beef broth, molasses, and liquid smoke. I couldn't believe how perfect it all worked out; this beefiness hasty recipe is then flavorful without whatever soy ingredients!

Many readers have written me maxim they have successfully substituted the lean ground beef in this recipe with another lean ground meat, similar deer, moose, or bison.

Purchasing a Jerky Gun

Nosotros ain a metal hasty gun, but have previously owned a plastic one. While the plastic hasty gun was much cheaper, it was extremely frustrating to use and didn't work too as the metallic one.

Yep, you can make this recipe without a jerky gun, but I personally wouldn't desire to, nor recommend it. The jerky gun ensures consistent strips of beef, while trying to form fifty-fifty strips by hand is nearly incommunicable.

Tips for Using a Hasty Gun

• Keep your meat cold! Cold ground beef will pass through the jerky gun much easier than meat at room temperature.
• Go for thinner strips vs. wider strips of beef jerky. They dehydrate quicker and are much easier to form (fifty-fifty using a hasty gun!).
• If your jerky gun comes with a double flat nozzle (shoots out 2 strips of jerky at a fourth dimension vs. 1), stick to the unmarried nozzle (shoots out 1 strip of jerky). The double nozzles have a trend to not push button out the footing beefiness consistently, and then you'll get one thick strip of beefiness jerky, and 1 super skinny one. Hasty strips at different thicknesses will non dehydrate evenly. Plainly said, the thicker jerky strips will need to dehydrate longer, while the thinner strips volition dehydrate faster. As an example, here is a motion-picture show of the double flat nozzle. You can encounter that the strip on the right is coming out thicker than the strip on the left.
• When loading a jerky gun, instead of filling the entire barrel at one time, push the plunger to the finish of the barrel, and gradually fill the butt little by little. If you think of the jerky gun equally a tube, with a stopper that pushes the ground beef out (forrard), push the stopper all the way forward. At present pull the stopper back 2 inches, and fill the offset 2 inches with ground beef, pull the stopper back another 2 inches and go on filling the jerky gun this mode, little by niggling, until the tube is full. This helps eliminate air pockets from forming in the ground beef jerky mixture. Air pocket cause the jerky gun to push out the ground beef inconsistently.
• Employ a small showtime spatula or a butter knife to cut off the flow of hasty mixture from the jerky gun.
• My family personally prefers jerky strips that are about five-6 inches long. Instead of shooting the jerky strips out of the jerky gun at this length, nosotros shoot out 10-12-inch strips, and then apply an commencement spatula or butter knife to "cutting" the strips in half before dehydrating. This "cut" doesn't penetrate all the way through, but it makes it piece of cake to simply break the long strips in half once dehydrated.

Making Beef Hasty in the Dehydrator

I use an Excalibur dehydrator (model 3926TB) with temperature control, and a timer. This manner I tin set the hamburger jerky to dehydrate and not have to worry about it going for too long and drying out (I do this knowing already about how long my Excalibur takes to dehydrate a batch of jerky).

Rotate your dehydrator trays once or twice during the dehydration process. This ensures all the trays dehydrate evenly.

It is extremely of import to employ lean ground beef (I find 93% lean 7% fat is perfect) to brand this recipe. Any ground beef that is higher in fat volition go out grease droplets all over the inside of your dehydrator.

Storing Ground Beef Jerky

Swallow within 12 hours at room temperature, or store in the refrigerator in an airtight container for upwardly to vii days. For long-term storage, freeze in an closed container and consume inside 3-four months.

Other Must Try Gluten-Gratuitous Beefiness Recipes:

Gluten-Free Lasagna Soup
Korean Beef Bowl from Chew Out Loud
Pizza Casserole from The Gluten-Costless Homemaker
Instant Pot Chuck Roast

Ground Beef Jerky Recipe

Ingredients

• 3 pounds ground beef (use 97% lean/7% fat)
• 5 teaspoons garlic powder
• iv teaspoons onion powder
• three-4 teaspoons sea salt (we prefer iv teaspoons)
• two teaspoons ground black pepper
• 1 ¼ cup beef broth
• 1 tablespoon Wright'south Hickory Liquid Smoke
• 2 teaspoons molasses

Instructions

1. Identify the basis beefiness, garlic powder, onion powder, sea salt, and ground black pepper in a big mixing bowl.
2. Stir together the beef broth, Wright'due south Hickory Liquid Fume, and molasses, and and so pour it into the mixing bowl with the basis beef. Stir until well combined.
3. Embrace and marinate for at least 3 hours in the refrigerator.
4. Grade the meat into strips, about ⅛-1/four" thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
5. Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
6. Place the jerky strips on paper towels to cool and to blot any excess fat (if there is any).
7. Consume inside 12 hours at room temperature, or store in the refrigerator in an airtight container for up to 7 days. For long-term storage, freeze in an closed container and eat within 3-4 months.

Notes

Q: Can I make this recipe using my oven?

A: I don't meet why you couldn't on the lowest temp, only I have not tried it, so I can't say for sure if it will work or not. If you do endeavour it, please come dorsum and let us know if y'all were successful!

The flavor of this recipe is most comparable to an "original" recipe blazon of hasty, although not every bit sweet.

You could hands substitute bison or ground turkey chest for the lean footing beef.

*Did you make this gluten-free beef jerky? Please requite it a star rating and get out an honest review below!

Don't forget to snap a movie and tag me on Instagram @allergyfreeak and #allergyfreealaska with your sugar free beef jerky pics!

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