Dehydrated Recipes

Spiced Hamburger Jerky | Commercial Dehydrators

Use the leanest possible ground beef to create a beef jerky product that dehydrates well. When working with a jerky gun, make sure to keep the meat very cold.

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Serves
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Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-12 hours
Ingredients
  • 2 & 1/2 (1.1 kg) pounds lean ground beef
  • 1 tsp. Adobo seasoning
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 Tbsp. meat tenderizer
  • 1/2 tsp. cayenne pepper
  • 1/4 cup tomato sauce
  • 1 & 1/2 Tbsp. brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke
Ingredients
macros
  • 2 & 1/2 (1.1 kg) pounds lean ground beef
  • 1 tsp. Adobo seasoning
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 Tbsp. meat tenderizer
  • 1/2 tsp. cayenne pepper
  • 1/4 cup tomato sauce
  • 1 & 1/2 Tbsp. brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke
Instructions
  1. Mix ground beef with dry ingredients until seasonings are well distributed.
  2. Combine liquids and coat beef strips with sauce.
  3. Press strips into jerky gun. Squeeze onto dehydrator trays and dry at 145-155°F (63-68°C) for 6-12 hours.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-12 hours
Ingredients
  • 2 & 1/2 (1.1 kg) pounds lean ground beef
  • 1 tsp. Adobo seasoning
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 Tbsp. meat tenderizer
  • 1/2 tsp. cayenne pepper
  • 1/4 cup tomato sauce
  • 1 & 1/2 Tbsp. brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke
Ingredients
macros
  • 2 & 1/2 (1.1 kg) pounds lean ground beef
  • 1 tsp. Adobo seasoning
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 Tbsp. meat tenderizer
  • 1/2 tsp. cayenne pepper
  • 1/4 cup tomato sauce
  • 1 & 1/2 Tbsp. brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup liquid smoke
Instructions
  1. Mix ground beef with dry ingredients until seasonings are well distributed.
  2. Combine liquids and coat beef strips with sauce.
  3. Press strips into jerky gun. Squeeze onto dehydrator trays and dry at 145-155°F (63-68°C) for 6-12 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/