Hamburger Beef Jerky
Satisfy your cravings for a savory snack with this homemade Hamburger Beef Jerky recipe, a lean and flavorful twist on traditional jerky that’s easy to make in your own kitchen. Using simple pantry staples like soy sauce, Worcestershire sauce, smoked paprika, and a hint of liquid smoke, this jerky delivers a bold, smoky taste in every bite. Made with lean ground beef, it’s a budget-friendly alternative to store-bought options and perfect for meal-prepping, road trips, or protein-packed snacking. The low-temperature baking method creates a chewy, tender texture, while optional cayenne pepper adds a customizable kick of heat. With just 20 minutes of prep time and the rest handled by your oven, you’ll have a delicious and preservative-free jerky that stays fresh for days. Whether you're a jerky enthusiast or trying it for the first time, this is a healthy, high-protein treat you won’t want to miss!
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Recipe Information
Ingredients
- 2 pounds lean ground beef
- 0.25 cups soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoons smoked paprika
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- 1 teaspoons cracked black pepper
- 0.5 teaspoons cayenne pepper (optional, for heat)
- 0.5 teaspoons liquid smoke
Instructions
In a large mixing bowl, combine soy sauce, Worcestershire sauce, smoked paprika, onion powder, garlic powder, black pepper, cayenne pepper (if using), and liquid smoke. Stir well to create a marinade.
Add the lean ground beef to the bowl and mix thoroughly with your hands until the marinade is evenly incorporated into the meat.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Preheat your oven to 170°F (or the lowest temperature setting available). Line two baking sheets with parchment paper or use wire racks set over baking sheets.
Using a rolling pin or clean hands, flatten the ground beef mixture between two sheets of parchment paper until it’s about 1/8–1/4 inch thick.
Cut the flattened meat into strips approximately 1 inch wide and 4–6 inches long. Use a knife or pizza cutter for even and easy slicing.
Place the meat strips on the prepared baking sheets or wire racks, ensuring they do not overlap for even cooking.
Bake the strips in the preheated oven for 5–6 hours, flipping them halfway through, until they are dry and pliable but not brittle.
Remove the jerky from the oven and let it cool completely on wire racks. Store in an airtight container or resealable bags for up to 1 week, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
