Ingredients:

  • 2 lbs (907g) lean ground beef (at least 90% lean)
  • 1/2 cup (120ml) Worcestershire sauce
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) liquid smoke (hickory or mesquite)
  • 1 tablespoon (8g) smoked paprika
  • 1 teaspoon (6g) garlic powder
  • 1 teaspoon (6g) onion powder
  • 1/2 teaspoon (3g) black pepper, freshly ground
  • 1/4 teaspoon (1.5g) cayenne pepper (optional, for heat)

Instructions:

  1. In a large bowl, thoroughly mix together the ground beef, Worcestershire sauce, soy sauce, brown sugar, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Ensure everything is evenly distributed.
  2. Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to meld and the meat to firm up, making it easier to handle.
  3. If using a jerky gun, load the meat mixture into the gun. If using a ziplock bag, transfer the meat to the bag, seal, and snip off a corner.
  4. Dehydrator: Pipe or squeeze the meat mixture onto the dehydrator trays in thin, even strips (about 1/8 inch thick). Oven: Line a baking sheet with parchment paper or a silicone mat. Pipe or squeeze the meat mixture onto the prepared baking sheet in thin, even strips (about 1/8 inch thick).
  5. Dehydrator: Set the dehydrator to 160°F (71°C) and dehydrate for 4-8 hours, or until the jerky is dry, leathery, and doesn't bend easily. Oven: Preheat the oven to the lowest possible setting (ideally around 170°F or 77°C). Prop the oven door open slightly to allow moisture to escape. Bake for 3-6 hours, or until the jerky is dry, leathery, and doesn't bend easily. Rotate the baking sheet every hour for even drying.
  6. To test for doneness, remove a piece of jerky and let it cool slightly. It should be firm and slightly pliable but not brittle. It should crack when bent.
  7. Let the jerky cool completely before storing in an airtight container at room temperature.