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If you are looking for tools to make hamburger jerky, look for a Bass Pro or other big outdoor sports world in your area. They carry all kinds of spices and equipment for all kinds of meat and wild game recipes.
By Ida from Toledo, OH
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Here are questions related to Hamburger Jerky Recipes.
I can't find curing salt in the store to make ground beef jerky, can I use canning and pickling salt instead?
By David M. 06/07/2011
This is the exact url http://www.thespicehouse.com/spices/curing-salt
I saw an idea in here from about a year ago about how it was cheaper to make beef jerky from hamburger but there were no directions. Can anyone help?
By Diane (Guest Post)06/01/2007
Hi We make hamburger Jerky all the time. Here is an awesome recipe, I think you will like.
4 Lbs. hamburger
4 Tsp. curing salt
2 Tsp. pepper
2 Tbsp. mustard seed
3/4 C. soy sauce
1/2 Tsp. onion powder
1/2 Tsp. garlic powder
1 1/2 Tsp. Tabasco sauce
2 Tbsp. Beefer Upper or Jerry's Au Jus Sauce
3/4/ Tbsp. Worcestershire sauce
Mix daily for 3 days then either use a jerky gun or Line large Jelly Roll Pans with Waxed paper, Fill pans with jerky mixture and place in freezer till slightly firm. Remove from pan, pull off wax paper and slice into strips and place in dehydrator. We keep in our dehydrator for about 2 days. Time will vary on what kind of dehydrator you have. Hope you like this! would love to hear!
http://WWW.NESCO.COM - Jerky kit & spices - or
Head down to your local WalMart and in the department where they sell kitchen housewares look for the American Harvest Jerky Works Kit. They also sell the Original Flavor seasoning packs.
If you decide to try to make your own seasoning from scratch The aforementioned seasonings measure out at 1 Lb hamburger, 3-4 Tb seasoning, and 1 Tb cure.
The cure is a mix of salt and sodium nitrite. The nitrite is used for curing meat. If you cannot find it locally, go to http://WWW.MORTONSALT.COM. They also have a good recipe for pepperoni flavored hamburger jerky!
15 year old twin boys - I do 3 lbs of 90% lean hamburger jerky per week! It yields about 1.5 lbs of jerky. Three large cookie sheets with the jerky on cookie cooling racks, 170 degrees for about 6 - 7 hours and you have a pretty good product. I understand that the new dehydrators (with a fan and temp setting) work well.