Homemade Hamburger Jerky
This hamburger jerky recipe is a modern twist on traditional beef jerky, offering all the savory, umami-packed punch of cured meat using easy-to-find ground beef. Inspired by classic American road trip snacks and the art of slow dehydration, this version is both approachable and incredibly flavorful, perfect for avid snackers and protein-lovers alike.
Ingredients
- 1 lb lean ground beef (90% lean or higher) grass-fed recommended for best flavor and texture
- ¼ cup soy sauce low sodium preferred
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke hickory or mesquite flavor
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper freshly ground for best flavor
- ½ tsp smoked paprika
Instructions
- In a large mixing bowl, combine the ground beef with soy sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, black pepper, and smoked paprika. Mix thoroughly using clean hands or a stand mixer until all ingredients are evenly incorporated. The mixture should become sticky and cohesive.
- Place the meat mixture between two sheets of parchment paper. Roll out the meat to a uniform thickness of about 1/4 inch. Uniform thickness ensures even drying.
- Transfer to a lined baking sheet and score into strips using a knife or pizza cutter. This makes tearing easier after it dries. Refrigerate for 1 hour to help firm it up before drying.
- Preheat your dehydrator to 160°F (71°C) or your oven to the lowest temperature setting. If using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
- Carefully place the meat strips onto dehydrator trays or wire racks. Avoid overlapping pieces.
- Dry at 160°F (71°C) for 5–6 hours, flipping once halfway through. The jerky is done when firm, dry to the touch, and no longer pliable in the center.
- Let cool before storing in airtight containers or vacuum-sealed bags. Store in a cool, dry place or refrigerate for up to 2 weeks.
Notes
- For a spicier kick, add 1/2 teaspoon of red pepper flakes.
- Always use lean meat to avoid spoilage from fat.
- You can substitute turkey or venison if desired.
Nutrition
Calories: 145kcalCarbohydrates: 2gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 49mgSodium: 472mgPotassium: 318mgFiber: 0.3gSugar: 0.4gVitamin A: 85IUVitamin C: 0.5mgCalcium: 18mgIron: 2mg
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