Spicy, spicy, spicy… I LOVE spicy beef jerky. This ground beef jerky is tender, easy to chew, and seriously fiery — you’ll want an icy glass of water nearby.
Ground beef jerky is perfect if you want something easier on your teeth. It’s more tender than strip jerky but still delivers the classic jerky flavor and chew.
Choosing The Meat
Use ground meat with no more than 10% fat. I used 93/7 grass-fed beef for this recipe. A bit of fat helps the jerky bind, but too much fat shortens shelf life.
This recipe also works well with ground bison or deer. I’ll definitely try it with venison after hunting season.
The Seasonings
The ingredient list is short and simple, so it’s easy to prepare and likely uses items you already have. Fresh banana peppers add great flavor and heat for this version.
Banana peppers can vary in heat — younger peppers tend to be spicier. I used one whole pepper for noticeable heat; add two for a much spicier jerky. If you want a hotter substitute, a small habanero works well but is significantly hotter, so adjust accordingly.
Because there’s little liquid, blending the pepper and dry seasonings can be tricky. Finely dice the pepper, then pulse everything in a small food processor for an even mixture.
Mixing The Jerky
Add the chopped pepper and seasonings to 1 lb of lean ground beef in a large bowl. I recommend using a curing salt for safety and traditional jerky flavor and color, though it’s optional.
With food-safe gloves, work the seasonings into the meat until evenly distributed. The banana pepper pieces look great throughout the mixture.
Ground beef jerky doesn’t need a long marinade, but chilling the mixed meat for about an hour helps it bind and makes shaping easier.
This step keeps the meat cohesive and simplifies the next stage of forming strips.
Making The Jerky Strips
You can form ground jerky several ways. I used a jerky cannon for consistent strips — it’s fast and gives uniform results. If you don’t have one, you can spread and roll the meat thin on a baking sheet.
Fill the cannon carefully, avoiding air pockets. Use the lever to create room as you add more meat, repeating until the cylinder is full.
Screw on the nozzle and extrude 3–4″ strips onto dehydrator trays. Keep a butter knife handy to cut the strips from the nozzle and to score them into final lengths (I cut mine about 4–5″ long).
If you don’t have a jerky gun or dehydrator, spread the meat on a baking sheet, cover with wax paper, and roll to about 1/4″ thickness, then slice into strips before drying.
Drying The Jerky
I dried the jerky in a dehydrator: 3 hours at 165°F, then 1 hour at 145°F. Times may vary by machine and thickness; mine finished a bit drier than intended but still tasted great.
The banana pepper adds a bright initial flavor followed by a lingering heat. If you want more spice, swap a banana pepper for a small habanero (use caution — habaneros are much hotter).
Testing The Jerky
Check doneness by bending a strip. Proper jerky will bend considerably without snapping. If it cracks or breaks, it’s over-dried.
For more pliability and improved texture, some makers add a small amount of corn syrup solids, though it’s optional.
Storing Jerky
Use curing salt if desired and store jerky in airtight containers to extend shelf life. Refrigeration or freezing further prolongs freshness.
Old Pro Tips:
- Use no more than 90/10 ground beef.
- Use curing salt or celery juice powder to extend shelf life.
- Refrigerate the mixed meat for 1 hour to help it bind.
- Consider corn syrup solids for improved texture (optional).
- Substitute habanero for stronger heat if banana peppers are mild.
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Ingredients
Lean Beef
- 1 lb Lean ground beef (10% fat or less)
Marinade
- 1 banana pepper (finely chopped)
- 2 tablespoon worcestershire sauce
- 2 teaspoon sea salt (finely ground)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon curing salt (optional)
- ½ teaspoon corn syrup solids (optional)
Instructions
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Finely chop the banana pepper and pulse with the dry ingredients in a food processor to combine.
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In a bowl, combine the ground beef with the processed pepper and seasoning mixture.
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Mix thoroughly until evenly distributed.
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If using a jerky gun, load and extrude 3–4″ strips onto dehydrator trays. If not, spread the meat on a baking sheet, cover with wax paper, and roll to 1/4″ thickness before slicing into strips.
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Score or cut the strips into individual lengths about 4–5″ long.
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Dry using your preferred method. Suggested: dehydrator at 165°F for 3 hours then 145°F for 1 hour. Adjust times based on thickness and equipment.
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Jerky is done when it feels dry to the touch and bends without breaking. If it cracks when bent, it’s over-dried.
Pro Tips
Old Pro Tips:
- Use no more than 90/10 ground beef.
- Use curing salt or celery juice powder to extend shelf life.
- Refrigerate the mixed meat for 1 hour to help it bind.
- Corn syrup solids improve texture and pliability (optional).