Dehydrated Ground Beef (also bison, venison, turkey, or chicken) | Commercial Dehydrators

The chili powder and other seasonings in this recipe come together to create a harissa flavor. This dry preparation produces a less oily jerky which tends to stay fresh for a longer time. When dehydrating meats, always read machine instructions for time and temperature recommendations - meats are typically dehydrated for anywhere from 4 to 12 hours.

I love using this marinade with flank steak but it also works with pork and fish. Grinding the meat will give the jerky a different textureless tough and easier to chew. You'll need a jerky gun for this. It works much like a pastry bag (which you can use instead), in that you fill it with the ground meat mixture and can then squeeze it out into thin strips or sticks in a uniform manner, making a more attractive jerky stick.

If you are looking for a delicious jerky preparation but want a leaner protein, try this turkey jerky recipe. Be sure to trim any remaining fat from turkey prior to dehydrating.

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.