Are you a fan of beef jerky but unsure about the proper amount of cure to use when making it at home?
Look no further! In this article, we’ll explore the ins and outs of making ground beef jerky, including the recommended amount of cure to use.
From using a jerky gun to dehydrating in a smoker, we’ve got you covered. So grab your apron and let’s get started on making some delicious and safe homemade beef jerky!
How Much Cure For Ground Beef Jerky?
When it comes to making ground beef jerky, the recommended amount of cure to use is 1 oz. of cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. It’s important not to overuse the cure, as this can make the jerky too salty.
Curing salt is often used in beef jerky recipes to help prevent the growth of harmful bacteria during the drying process. If you choose not to use curing salt, it’s important to heat your jerky to 160°F to kill any potential bacteria.
When making ground beef jerky, it’s important to mix all the ingredients into one pound of lean ground beef, at least 90% lean. Mix well and refrigerate for 4-24 hours to help the meat bind together.
Once you’ve mixed and refrigerated your ground beef, it’s time to form it into strips using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire. Make sure there are no air pockets in the meat before dehydrating.
What Is Cure And Why Is It Important For Beef Jerky?
Cure is an ingredient that is commonly added to beef jerky recipes to improve the flavor, texture, and color of the final product. The most common type of cure used in beef jerky is a blend of salt (sodium chloride), sodium nitrite, and a food coloring. The nitrite in the cure helps to fix the color of the jerky and acts as a potent antioxidant, preventing spoilage during storage. It also enhances the flavor of the jerky.
Using a curing agent in beef jerky is important because it helps to inhibit bacterial and mold growth on the meat during the drying process. Without a curing agent, beef jerky can spoil quickly and may pose a risk of foodborne illness. Curing salt also helps to extend the shelf life of beef jerky, making it safe to store for longer periods of time.
It’s important to note that while curing salt is not required by the USDA for beef jerky, it is heavily regulated by the USDA and the Food Safety Inspection Service (FSIS). All beef jerky products sold in stores must be labeled as “U.S. Inspected and Passed by Department of Agriculture,” meaning that they have been inspected for safety and quality.
Using A Jerky Gun To Make Ground Beef Jerky
Using a jerky gun to make ground beef jerky is a great way to create consistent and uniform strips. To start, preheat your smoker to 225°F. Combine ground beef and ground pork in the bowl of your stand mixer fitted with the paddle attachment. Beat on medium speed for about a minute, until combined.
With the mixer on low, add the spices and again mix until completely combined. Then add the binder. This can also be mixed by hand. Fill the jerky gun by adding a small amount, then packing it with the plunger, then repeating until full.
Pipe the ground beef jerky onto wire mesh cooking racks. Keep the sticks all in one piece, as they are easy to trim once cooked. Smoke the ground beef jerky at 225°F for 3 hours.
Remove the jerky from the smoker and allow it to cool to room temperature before packaging. Using a jerky gun can make the process of making ground beef jerky much easier and more efficient, resulting in perfectly formed strips every time.
Dehydrating Ground Beef Jerky In A Smoker
To dehydrate your ground beef jerky in a smoker, preheat the smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, while mild woods like apple or maple will be more subtle.
Next, fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn’t overlapping or touching other pieces. If you don’t have a cannon, place the seasoned beef between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.
It’s important to note that if you plan on smoking your ground beef jerky, leave out the liquid smoke and add just slightly less than 1 teaspoon of curing salt. This will help prevent any harmful bacteria growth during the drying process.
Tips For Storing And Enjoying Homemade Beef Jerky Safely
Now that you’ve made your own delicious homemade beef jerky, it’s important to store it properly to ensure it stays fresh and safe to eat. Here are some tips for storing and enjoying your homemade beef jerky safely:
1. Store in an airtight container: To keep your beef jerky fresh, store it in an airtight container like a mason jar or a vacuum-sealed bag. This will help to keep out moisture and air, which can cause the jerky to spoil or become moldy.
2. Keep in a cool, dry place: Beef jerky is best stored in a cool, dry place away from direct sunlight. This will help to prevent condensation from forming inside the container, which can lead to mold growth.
3. Use oxygen absorbers: If you don’t have access to a vacuum sealer, you can use food-grade oxygen absorbers to help keep your beef jerky fresh. Simply add one or two absorbers to your container before sealing it up.
4. Freeze for long-term storage: If you want to store your beef jerky for longer than a few weeks, consider freezing it. Beef jerky can be frozen for up to six months without losing its flavor or texture.
5. Check for signs of spoilage: Even if you store your beef jerky properly, it’s still important to check it for signs of spoilage before eating. If the jerky looks or smells moldy, slimy, or off in any way, it’s best to throw it out.
By following these tips, you can enjoy your homemade beef jerky safely and ensure that it stays fresh and delicious for as long as possible.