Hamburger Jerky
Savory homemade hamburger jerky combines rich beef flavors with soy, Worcestershire, garlic, and smoky notes, making it a perfect protein-rich snack for outdoor adventures or casual snacking.
Ingredients
Instructions
- Mix all ingredients together; let set for 24 hours.
- Form the mixture into 1/4-inch thick bars.
- Place the bars into a dehydrator and dry for 6 to 8 hours.
Tips & Substitutions
For best results, use lean ground beef to minimize fat content, which can hinder drying. If you prefer a spicier kick, add additional red pepper or substitute with cayenne pepper. You can also mix in other seasonings, such as smoked paprika or crushed red pepper flakes, for added flavor. Allow the mixture to marinate longer than 24 hours for a deeper taste.
Serving Suggestions
Hamburger jerky makes a great snack on its own or can be paired with cheese and crackers for a delightful appetizer. It also works well as a protein-packed addition to salads or can be crumbled over baked dishes. For an easy meal, serve alongside roasted Brussel Sprouts & Sweet Potatoes for a satisfying dinner.
Storage & Reheating
Store the cooled jerky in an airtight container or vacuum-sealed bag in a cool, dry place. It can last for up to two weeks at room temperature. For longer storage, keep it in the refrigerator for up to a month or freeze it for up to six months. Reheat by briefly microwaving or enjoying it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Hamburger Jerky contains roughly 632 calories, with 27g protein, 157g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (211% of the Daily Value), iron (127% of the Daily Value), and calcium (81% of the Daily Value). Note that it is relatively high in sodium, at 2211mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this jerky?
Yes, you can definitely substitute ground turkey, chicken, or even pork in this recipe. Just be aware that different meats may affect the drying time and flavor profile, so adjust your seasonings accordingly.
How do I know when the jerky is done drying?
The jerky is done when it is firm to the touch and cracks but does not break. It should bend without snapping in half. If it feels moist or sticky, it needs more drying time. Check periodically during the last hour of drying.
Can I make this jerky without a dehydrator?
Yes, you can use an oven to make jerky. Set your oven to the lowest temperature, typically around 160°F (70°C), and lay the formed bars on a baking rack over a sheet pan. Keep the oven door slightly ajar to allow moisture to escape and monitor closely to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).