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–+ servings
Close up top view of beef jerky.

Hamburger Jerky- Beef Jerky Recipe

Learn how to make delicious hamburger jerky with ground beef! This easy, customizable hamburger jerky recipe walks you through mixing the beef and seasoning it to perfection, shaping the pressed jerky using a jerky shooter gun, and dehydrating or smoking it for incredible flavor.
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Prep Time 30 minutes
Cook Time 4 hours
Resting time 12 hours
Total Time 16 hours 30 minutes
Course Appetizer
Cuisine American
Servings 8 pounds
Calories 1441 kcal

Equipment

  • food dehydrator
  • jerky gun
  • large mixing bowl or mixer

Ingredients
  

  • 8 pounds beef ground, 80/20 or 90/10
  • 100 grams sugar
  • 72 grams salt
  • 50 grams onion powder
  • 50 grams smoked paprika
  • 25 grams black pepper
  • 12 grams Instacure #1
  • 6 grams crushed red pepper
  • 6 grams nutmeg
  • 4 cups dried cranberries optional (about 650 grams)
  • 3 grams cayenne pepper ground
  • 1 cup water

Instructions
 

  1. Mix the Ingredients: In a large bowl, combine the ground beef, salt, Insta Cure #1, seasonings, and any optional add-ins you’d like. Mix thoroughly until all seasonings are evenly distributed.
  2. Refrigerate the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 12 hours. This step is crucial for the curing process to work properly.
  3. Prepare for the Dehydrator: Divide the meat mixture into portions and shape them into long ovals that will fit into your jerky gun. Load the jerky gun and press the mixture into strips directly onto your dehydrator trays. Leave a small space between each strip for airflow.
  4. Dehydrate the Jerky: Set your dehydrator to 150°F. Dry the jerky for 4-5 hours, checking periodically. The jerky is ready when it’s dry but pliable. When bent, it should flex and just barely begin to tear at the fibers.

Notes

How to Make Beef Jerky in Smoker
  • Heat your smoker to 140°F (no hotter than 180°F). Fruitwood is a great wood choice for this recipe, but feel free to experiment with your favorite. We used hickory for this batch and we all liked it!
  • Lay the venison strips on wire racks or directly on the smoker grates or stackable jerky trays, making sure they aren’t touching.
  • Smoke until the jerky reaches a leathery texture—firm but not brittle. Start checking at 2 hours and keep an eye on it every 20 minutes after that.
Storing and Shelf Life
  • Store ground meat jerky in an airtight container or vacuum-sealed bag to maintain freshness. For long-term storage, freeze the jerky and thaw as needed.
  • When stored in a cool, dry place, homemade jerky from ground beef lasts about 1-2 weeks. Refrigerate or freeze if you don’t plan to eat it within this timeframe. Jerky lasts 6-12 months in the freezer.

Nutrition

Serving: 2ouncesCalories: 1441kcalCarbohydrates: 74gProtein: 80gFat: 93gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 40gTrans Fat: 6gCholesterol: 322mgSodium: 3819mgPotassium: 1526mgFiber: 8gSugar: 58gVitamin A: 3475IUVitamin C: 2mgCalcium: 147mgIron: 11mg
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