Ground beef jerky is a tasty snack that packs a protein punch But getting the texture just right can be tricky when making it at home Undercooked jerky is chewy and risky to eat. Overcooked jerky is brittle and dry. So how do you know when ground beef jerky is perfectly done?
In this comprehensive guide, I’ll walk through techniques using sight, smell, taste, and feel to test doneness. With a few simple tools and these insider tips, you’ll be able to make professional-quality ground beef jerky with confidence.
What is Ground Beef Jerky?
Jerky is made by drying or “dehydrating” thin strips of flavorful, spiced meat at low temperatures over several hours. This removes moisture, concentrating flavor and preserving the meat.
Ground beef jerky starts with fresh ground beef seasoned with a salty, spicy marinade. The seasoned meat is shaped into thin strips and slowly dried until chewy and shelf-stable.
Properly dried jerky has a moisture content around 10-15%. Anything higher risks mold growth. Lower moisture makes it too brittle.
Signs Your Ground Beef Jerky is Done
With ground meat, visual doneness clues aren’t as obvious as with whole cuts of meat. Here are five ways to test when ground beef jerky is ready:
1. Check Temperature and Time
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Meat must reach 160°F internally to be safe to eat Use a food thermometer to test
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For food safety, the 160°F temp must be held for at least 1 minute.
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Follow your recipe’s time and temp. Adjust longer if needed until dried.
2. Look for Dryness
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Jerky should appear matte with no moist spots. Meat should not look wet.
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Any fat specks should be dried and slightly shriveled.
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Outside should have a leathery look, not glossy or shiny.
3. Meat Pulls Apart When Bent
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Let jerky cool slightly before testing. Warm meat is more pliable.
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Bend a piece of jerky. It should crack but not completely break when bent.
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If jerky snaps in half easily, it is over-dried. If still rubbery, needs more time.
4. Smell for Rich, Meaty Aroma
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Jerky will smell peppery, savory, and meaty when nearly done.
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Aroma comes from browned meat sugars and fat. This signals doneness.
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Raw meat smell means it needs more time. Burnt smell is overcooked.
5. Taste for Dryness
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Chew a piece. Jerky should not taste wet or moist.
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Flavor should concentrate as moisture reduces.
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If bland or no flavor, keep drying to intensify seasonings.
Pro Tips for Dehydrating Ground Beef Jerky
Follow these tips for properly dried, delicious ground beef jerky:
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Use 85% or 90% lean ground beef for best texture and flavor.
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Cut strips no more than 1/4 inch thick so they dry quickly.
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Season generously with salt, pepper, garlic, onion and spices.
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Dry at 145° – 165°F. Higher temps causes case hardening.
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Rotate trays and shuffle pieces for even drying.
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Check often once close to done. It can quickly over-dry.
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Cool and store jerky properly to maximize shelf life.
Step-by-Step Guide to Making Ground Beef Jerky
Follow this simple process for flavorful homemade ground beef jerky:
1. Prepare Beef and Marinade
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Mix 1 pound 85% lean ground beef with jerky cure and spices. Refrigerate 1 hour.
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Combine soy sauce, Worcestershire sauce, brown sugar, garlic, and pepper for marinade.
2. Form Meat Strips
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With moist hands, shape chilled beef into 1/4 inch thick strips or use a jerky gun.
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Place strips in a dish and cover with marinade. Refrigerate for 8 hours.
3. Dehydrate Jerky
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Drain strips and pat dry with paper towels. Discard used marinade.
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Arrange strips on dehydrator trays without touching.
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Dehydrate 5-8 hours at 145°F – 165°F until done. Check often near end.
4. Test Jerky Doneness
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Use sight, smell, taste, texture, and temperature to check for doneness.
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Jerky is done when dry with deep meaty smell, savory taste, and cracks on bending.
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Internal temperature must reach 160°F.
5. Cool and Store Jerky
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Cool completely. Package in airtight bags or jars. Refrigerate up to 2 weeks.
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For longer storage, freeze jerky for up to 2 months.
Frequently Asked Questions
What if my ground beef jerky smells bad or tastes sour?
Bad odor, mold, slime, or sour flavor means the jerky has spoiled and should be discarded. Only eat jerky with a pleasant, meaty aroma and rich flavor.
Why is my ground beef jerky tough and rubbery?
This usually means it’s under-dried. Place it back in the dehydrator to dry out more, checking frequently to avoid over-drying. Properly dried jerky will bend and break when folded.
What causes white spots on my ground beef jerky?
White spots are caused by fat under the surface that didn’t fully render. To avoid this, trim excess fat from meat before grinding and mix thoroughly with seasonings.
How can I tell if ground beef jerky is undercooked?
Check the internal temp with a thermometer. Under 160°F risks bacteria growth. Undercooked jerky will also appear shiny or moist and bend without cracking. Cook it more until dryness develops.
My jerky dried too fast. Now it’s brittle. What did I do wrong?
Fast dehydrating makes jerky hard and brittle. Try lower temperatures around 140°F to dry low and slow. And don’t over-crowd trays which speeds drying. Brittle jerky lacks moisture but is still safe to eat.
Make Delicious Ground Beef Jerky at Home
Making quality ground beef jerky requires patience as you slowly remove moisture for perfect texture. With the right techniques, you can achieve professional results! Follow these doneness tests and pro tips for incredible homemade jerky your family and friends will love.