Working with a Ground Beef Jerky Recipe is a slightly different process than making whole muscle jerky. Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef. Drying is a more delicate matter also because the ground beef has a tendency to fall through large openings.
I made some ground beef jerky yesterday. I took some top round steaks and ground it up using an 1/8" plate size in my VillaWare grinder. I ended up with 3 lbs. of raw meat after trimming and grinding. I used 3 seafood racks, and 2 regular racks in my smokette. I don't have the 5 slot rack
Mix all ingredients except the barbecue sauce and liquid smoke. Drip these two on last and mix well. Place meat in foil-lined cake pan. Freeze 3-4 hours. Then slice into thin strips, place on cookie sheets and bake at 200 degrees until dry. Place on paper towels to absorb grease. Note : You can also
Marinate in: 1 c....onion powder 1/4 tsp. ground red pepper 1 tsp....together, then pour over beef strips. Marinate 18 to...best drying process. The jerky should be slightly flexible,...store in a cool area.