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ground beef jerky recipe Chili Rubbed With Sesame Speckle
- Total Time: 405 minutes
- Yield: 5–6 servings 1x
- Diet: General (can be low-carb, gluten-free with substitutions)
Description
This recipe provides a foolproof method for making savory, chewy ground beef jerky at home, infused with a chili rub and sesame speckle. It’s a protein-rich, budget-friendly snack perfect for busy days or a healthier alternative to store-bought options.
Ingredients
- 1 lb lean ground beef (90/10 or 93/7)
- 0.25 cup soy sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 Tbsp sesame seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar, optional
Instructions
- Prepare Meat Mixture: In a large bowl, combine the lean ground beef with the soy sauce, Worcestershire sauce, chili powder, smoked paprika, sesame seeds, garlic powder, onion powder, and optional brown sugar. Mix until just combined (about 2-3 minutes), ensuring spices are evenly distributed and the mixture feels slightly tacky.
- Shape Jerky Strips: Line one or two large parchment-lined baking sheets or dehydrator trays. Press the meat mixture thinly (about 0.125 to 0.25 inch thick) onto the parchment, ensuring uniform thickness for consistent drying. Score into strips if desired for easier breaking later.
- Dehydrate Jerky: Choose your method. (Oven Method): Preheat your oven to its lowest setting (typically 170-200F or 75-95C). Place baking sheets in the oven, propping the oven door open slightly with a wooden spoon to allow moisture to escape. Bake for 3-6 hours, checking every hour. The jerky should be firm, dry, and chewy, but still pliable, not brittle. (If jerky isn’t drying evenly, rotate trays or adjust spacing.) (Dehydrator Method): Arrange the prepared meat strips on your dehydrator trays without overlapping. Follow your manufacturer’s instructions, typically drying at 145-160F (63-71C) for 4-8 hours. Drying time will vary based on thickness and machine.
- Cool and Store: Once the jerky reaches the desired texture (it should bend without snapping cleanly but feel dry and firm), turn off the heat. Let the jerky cool completely on the baking sheets or trays (about 30-60 minutes) to allow any residual moisture to dissipate and set the texture. Break into strips and store immediately. Ensure jerky is fully dried to prevent spoilage.
Notes
Use very lean ground beef (90/10 or 93/7) for best results. For a less salty option or gluten-free version, use low-sodium soy sauce or coconut aminos. Omit brown sugar for a low-carb alternative. For spicier jerky, add a pinch of cayenne pepper to the rub; for milder, reduce the chili powder. Ensure jerky is fully dried (bends, doesn’t snap, not brittle) to prevent spoilage and for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28 g)
- Calories: 220 calories
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: ground beef jerky, chili rub, sesame, homemade snack, high-protein, easy, dehydrator, oven method, lean beef
