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BBQ Ground Beef Jerky -- back to top
BBQ Ground Beef Jerky
Originally from 2016-04-02
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Most recipes are for 1 lbs of ground beef. Through some experimentation, I've decided that about 2000-2300 mg per lbs is the right salt level.
House ("No Idea") Flavor Ground Beef Jerky -- back to top
I made this a few times and this recipe is mostly based on 2016-02-14 with some changes from 2016-02-19.
I would call this my "House Flavor" at this point
Vinegar Note: I've had mixed experiences with the amount. When using a cheap (filtered) grocery store brand, 3 is fine. When using high-end, unfiltered, going lighter will lessen the over-powering impact. Use water to make up the difference.
Combine all but the beef and heat just enough to dissolve the sugar. Let flavors meld for 10+ minutes and marinate with the beef for an hour to a day.