When I was a kid my dad started dehydrating mostly ground beef jerky and came up with some AMAZING flavors then would air seal them in bags and sell them. I'm not a red meat eater unless it's that or homemade all beef meatballs. The ground beef for sure makes it so much more tender and flavorful! I use to always help him make it but he passed away in 2014 so I've only made it one time since he passed but tonight it was on my mind and my mom still has the dehydrator and meat gun around so I will definitely be making some this weekend! Thanks for the video even though I don't have a smoker. They look delicious! God Bless!
I love that you give us the recipes with and without buying your rubs. I understand everyone wants to make their money, but getting a recipe where they just say "use our rub" and don't tell us how to substitute is frustrating when you are trying to throw something together quickly and don't have time to wait for rub to be delivered. In fact, NOT being like that makes me MORE likely to buy your rubs because I want to support what you do! Thank you so much for so many great recipes!
I just made a batch of this for my daughter's softball team. They all raved about it. We have a jerky gun but decided to try the rolling pin method . I made bite size pieces and it worked great.
Tried your recipe with a few alterations, followed your base recipe except I used maple syrup for sugar and Lemon pepper rub for the Kosher salt and black pepper amounts, added 2 tsp of mustard seed for the mouth feel, plus 1 tsp of celery seeds. Turned out awesome and I agree don"t be shy of adding a little more heat. Love your video and will continue to follow, excellent quality by the way. Continued sucess!!
Can't wait to try your recipe. Also paint stir sticks on each side makes it easy to roll consistent thickness jerky. Smaller amounts at a time, normally about the size of a golf ball.
I use 1/8" guides on the end of my rolling pin. Amazon. I also chop finely veggies like spinach into the ground beef, Bison or turkey and make it for my dogs. Just dry in dehydrator 5hrs 165°F. I make it for training treats only. No bendy meat. My dogs are raw fed, too.
Great video, I was going to ask about adding a cure! I always eat mine in the first week or so, so have just been adding extra sodium for no reason apparently!!
Looks great! I use lean ground turkey a lot! Don’t be afraid to put a paper towel in the ziploc bag for the first couple days to help with any moisture. Keep grilling love the videos!
Hey Grill Hey, love the name. New subscriber, and I hit the notifications bell. When I'm in the mood, I grind my own burger meat. Lots of different recipes using wild game, beef, etc. And often make jerky. I just now decided to find a recipe for making jerky from burger meat. You were the first one on the list after Googleing. I'm really glad I found you! Thanks. I ordered the cannon through your channel but am going to use the rolling pin method this weekend. To you the best from the Pacific Northwest.
Such a great idea that I bought one of those 12 months ago to add to my collection of bbq cooking tools I don’t use, still haven’t used it but am going to this weekend, can’t wait
Raggedy Is great. If its from my house/kitchen, guarenteed rough around the edges lol. Makeing some tonight to try out on the boys at the gun club over the weekend. (some of em are a bit short in the tooth dept, so these should be perfect)
Old reply but for any who may benefit get the “Great Sausage Recipes and Meat Curing Book.” Covers jerky and all the typical info on safety and smoking and things like this. Has jerky recipes.
awesome, gonna try this on my masterbuilt next weekend! btw i loooove your sweet rub, but it arrived caked up like crazy. maybe I got a dud idk, but I've never had a rub arrive in brick form lol (and yes it was sealed new).
I just made this the other day, however I did 1.5 tablespoons of red pepper flakes and it's perfect! I'm thinking I will do 2 this next batch just to spice it up a little more! Also I only did half the recommended worshceshdkeichrshire sauce lol.
I tried this recipe out a couple days ago. We like the flavor. Will try it with the dark brown sugar next time as it seems to need just a touch of flavor boost. But overall we like this recipe. However, I was unable to get the jerky to curl without breaking like you do. I set my pellet grill to 175 and smoked the strips for 2 hours. Tested them and they cracked under the curl test. Went another 30 minutes and they were still cracking but everything else was spot on so I pulled them. Any idea what I may be doing wrong? I was using 90/10 ground beef from my local market as that was the leanest I could get at the time. I can travel a town over and get leaner ground if that is the cause. And as I write this I'm about 2 hours out from throwing some sliced London Broil marinated in Dr Pepper/Jalapeno on the grill. Just discovered you a few days ago and love your videos. Thank you.
Think you could do a biltong flavor with red wine vinegar, Worcestershire, coriander, salt, pepper, and red pepper flakes with the jerky gun? Could be interesting...
Will have to try this. I've been making burger jerky in a dehydrator for years. Similar recipe, but use a dark soy sauce (not a fan of Kikkoman). Where do you find those cooling racks ???
@@Heygrillhey Thanks for your reply. Found some online. Love your video's and have smoked the eye of round twice. Doing another one for Mothers Day, that recipe makes outstanding beef dip sammiches !
Thanks for the vid! You mentioned low and slow, but is there a target number to try and hit for the temperature(sorry, unless I missed it). I'm using an offset with a thermometer.
Hello, have you added nitrites before? Just so i can make bigger batches to last longer. wondering if you know what the ratio would be, I'm assuming it would be different than doing eq bacon just because of the curing process and length.
how did they retain that red color without using sodium nitrite? was it one of the ingredients or because you did not let it marinate in the fridge for a while or the smoke or low cook temp or what?
Can I use your awesome Dr Pepper Jalapeno whole muscle jerky Marinade recipe with the ground Jerky method by adjusting the liquid ratio? Would be cool if it would work somehow. Thanks for any help
Reduce the sauce down (low heat) to about half a cup or until it's like jam consistency then add to taste ! Sample with how much you add because it's very strong, I use about a quarter cup ! By the way , blend the peppers first then reduce
Oh my that was delicious! Hubbs and I eat mostly a carnivore diet and this is definitely a new regular food for us. Thank you and yes we even bought the beef cannon from your link! Oh my what a deal breaker that little gadget was. I will never roll out jerky again.
Looks awesome! I definately need to get a REAL jerky cannon. Mine is a cheesy plastic thing. I'd like to know if anyone has tried a salt substitute in any of Susan's recipes and how they turned out.
My wife saw me watching saying, "No way jerky from ground beef!" I just smile. BTW, if you want some heat in your jerky, forget red pepper flakes and go to cayenne pepper. Well, what I do, and it can really dial it up ;-)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
When I was a kid my dad started dehydrating mostly ground beef jerky and came up with some AMAZING flavors then would air seal them in bags and sell them. I'm not a red meat eater unless it's that or homemade all beef meatballs. The ground beef for sure makes it so much more tender and flavorful! I use to always help him make it but he passed away in 2014 so I've only made it one time since he passed but tonight it was on my mind and my mom still has the dehydrator and meat gun around so I will definitely be making some this weekend! Thanks for the video even though I don't have a smoker. They look delicious! God Bless!
For the rolling the meat --- lay down 2 wooden chopsticks so you get an even thickness with the rolling pin
I love that you give us the recipes with and without buying your rubs. I understand everyone wants to make their money, but getting a recipe where they just say "use our rub" and don't tell us how to substitute is frustrating when you are trying to throw something together quickly and don't have time to wait for rub to be delivered. In fact, NOT being like that makes me MORE likely to buy your rubs because I want to support what you do! Thank you so much for so many great recipes!
Amen. Same here.
I always buy gadgets I'm going to get anyway, through a channel I support.....I ordered the cannon. 🙂
@@davidbuben3262 I also own the cannon now. Tried a cheaper one first and it was garbage. This one works great.
I just made a batch of this for my daughter's softball team. They all raved about it. We have a jerky gun but decided to try the rolling pin method . I made bite size pieces and it worked great.
I do basically the same thing but add #1 cure to the mix for safety and stability
Well Well Well, Looks like you made it to TV! Congratulations!!
Tried your recipe with a few alterations, followed your base recipe except I used maple syrup for sugar and Lemon pepper rub for the Kosher salt and black pepper amounts, added 2 tsp of mustard seed for the mouth feel, plus 1 tsp of celery seeds. Turned out awesome and I agree don"t be shy of adding a little more heat. Love your video and will continue to follow, excellent quality by the way. Continued sucess!!
Gyros jumped into my mind instantly. But, traditional looks fabulous! Going to do both versions. Thank You!
Great idea! I have an excellent gyro meat recipe from Alton Brown.
@@theoversouls Same.
And AB is my hero.
Here I am thinking of making it in the shape of hamburgers and just telling my family I overcooked the hamburgers.
Jerky burger
Can't wait to try your recipe. Also paint stir sticks on each side makes it easy to roll consistent thickness jerky. Smaller amounts at a time, normally about the size of a golf ball.
Memories! I use to make that for my boys years ago! Guess I will make it again now! Great video! And I love your hair!
Love the tenderness.
Trying this with ground elk today, excited to see how it turns out!
I just made this. Wow great first try. Used the rolling pin method. 2.5 hrs. Thanks from a big fan
Great video never made jerky before.Smoker,cannon,ground beef and seasoning
Thanx Jim
Incredible video. Great job thanks !
Wat a view in the background awesome great video. Mountains in the back are so cool
I've made that for years in the oven, usually use wild game too.
I use 1/8" guides on the end of my rolling pin. Amazon. I also chop finely veggies like spinach into the ground beef, Bison or turkey and make it for my dogs. Just dry in dehydrator 5hrs 165°F. I make it for training treats only. No bendy meat. My dogs are raw fed, too.
I want to try this for sure, see about getting a canon maybe Father’s Day Thank you
Here's the one I used: amzn.to/3kvc3Fp
Well, I have to try this with Lamb/Mutton and with Goat at some time.
Great looking recipe.
I'm glad I came across this video, I'm going to try the rolling pin method, thanks for the recipe.
absolutely LOVE your channel, your recipes are GREAT and your hair is ON POINT GIRL
Good video..going to try it.
Thank you very much, you provide great content, I love you
I love this going to have to try this weekend
Great stuff!
I have a freezer full of elk burger, I think I might try this!
Same.
I've made it this way for years, always been my girls favorite. I left it as a sheet, smoked it, and just cut it into strips with scissors after.
Oh wow, my mom would love this recipe ‼️💕
I just found your channel. Amazing! I subbed to it!
Same!
First time finding the channel [Subscribed!]. This video was awesome! We're definitely trying this with the kids on the pellet smoker soon!
SAME!
You're absolutely cooking that ground beef (vs dehydrating) at those temps.
You should do a teriyaki version of this with ground beef
Great video, I was going to ask about adding a cure! I always eat mine in the first week or so, so have just been adding extra sodium for no reason apparently!!
I've never considered ground meat for jerky. I've always used thin cut. Interesting take, I'll have to try it out.
Looks great! Do you need to change the recipe if using curing salt? Less regular salt?
Yes. You can find more info about curing salts in the jerky recipes on my website!
@@Heygrillhey Thank you. I just received some of the beef rub in the mail, so very excited to try the recipe!
Looks great! I use lean ground turkey a lot! Don’t be afraid to put a paper towel in the ziploc bag for the first couple days to help with any moisture. Keep grilling love the videos!
Hey. Great Video! Thanks so much. Haven’t had tried your rubs yet. But used your link for the Canon. 👍🏼
I love jerky in any meat. Will try this soon. Thanks, never thought of it this way.
Wild goose jerky/bacon on the Traeger is a favorite in our house. Can’t wait to give your recipe a try.
Just made jerky last week with homemade jalapeno powder. Huge hit.
Love making jerky
Looks/sounds great! I've used ground beef with a jerky gun on the dehydrator and it's always awesome. I need to try it on the smoker some time.
Hey Grill Hey, love the name.
New subscriber, and I hit the notifications bell.
When I'm in the mood, I grind my own burger meat. Lots of different recipes using wild game, beef, etc. And often make jerky. I just now decided to find a recipe for making jerky from burger meat. You were the first one on the list after Googleing. I'm really glad I found you! Thanks.
I ordered the cannon through your channel but am going to use the rolling pin method this weekend. To you the best from the Pacific Northwest.
Such a great idea that I bought one of those 12 months ago to add to my collection of bbq cooking tools I don’t use, still haven’t used it but am going to this weekend, can’t wait
Raggedy Is great.
If its from my house/kitchen, guarenteed rough around the edges lol.
Makeing some tonight to try out on the boys at the gun club over the weekend. (some of em are a bit short in the tooth dept, so these should be perfect)
Really looks awesome, think I'll try ground sirloin or chuck. Love your videos and I have tried several of your recipes on my Pit Boss. Thank you
Thank you for sharing. May I ask you? Please. How much is the thickness of the jerky when using the jerky gun?
About 1/8 of an inch or so.
Thank you.🙂
How would I add a curing salt to this recipe? And would it add much shelf life to the Jerky? Thanks for all your recipes :)
Old reply but for any who may benefit get the “Great Sausage Recipes and Meat Curing Book.” Covers jerky and all the typical info on safety and smoking and things like this. Has jerky recipes.
Love your Chanel.
Thanks for the no tube tip! Really helpful and simple enough for me 😂
I have made it in a bread pan. Half-way freeze it pop it out and slice it then smoke it
By cooking it that high your creating case hardening. when the outside gets hard before the inside dehydrates.
awesome, gonna try this on my masterbuilt next weekend! btw i loooove your sweet rub, but it arrived caked up like crazy. maybe I got a dud idk, but I've never had a rub arrive in brick form lol (and yes it was sealed new).
Oh no! Sometimes that happens. If you contact us through the website we can probably help you out. heygrillhey.com/contact-us/
I can't wait to try this out, so cool
Definitely going to try this with Kangaroo
Love this recipe, thanks. 1 question- how much Morton curing salt to make it shelf stable?
Thanks.
Love your videos. Would you be able to tell me what kind of kettle grill that is behind you in this video?❤
It's a Weber Performer!
Thanks!! Looks like a nice size for 2 of us!!@@Heygrillhey
I just made this the other day, however I did 1.5 tablespoons of red pepper flakes and it's perfect! I'm thinking I will do 2 this next batch just to spice it up a little more! Also I only did half the recommended worshceshdkeichrshire sauce lol.
I tried this recipe out a couple days ago. We like the flavor. Will try it with the dark brown sugar next time as it seems to need just a touch of flavor boost. But overall we like this recipe. However, I was unable to get the jerky to curl without breaking like you do. I set my pellet grill to 175 and smoked the strips for 2 hours. Tested them and they cracked under the curl test. Went another 30 minutes and they were still cracking but everything else was spot on so I pulled them. Any idea what I may be doing wrong? I was using 90/10 ground beef from my local market as that was the leanest I could get at the time. I can travel a town over and get leaner ground if that is the cause. And as I write this I'm about 2 hours out from throwing some sliced London Broil marinated in Dr Pepper/Jalapeno on the grill. Just discovered you a few days ago and love your videos. Thank you.
Think you could do a biltong flavor with red wine vinegar, Worcestershire, coriander, salt, pepper, and red pepper flakes with the jerky gun?
Could be interesting...
This is next on my list. I have a reunion coming up and I am calling it untested this will be a big hit.
Will have to try this. I've been making burger jerky in a dehydrator for years. Similar recipe, but use a dark soy sauce (not a fan of Kikkoman). Where do you find those cooling racks ???
I'm not sure where these ones came from exactly, but I've had good luck with Pampered Chef ones and even random amazon ones.
@@Heygrillhey Thanks for your reply. Found some online. Love your video's and have smoked the eye of round twice. Doing another one for Mothers Day, that recipe makes outstanding beef dip sammiches !
@@dagger4146 Love eye of round.
Underrated cut.
Thanks for the vid! You mentioned low and slow, but is there a target number to try and hit for the temperature(sorry, unless I missed it). I'm using an offset with a thermometer.
Your intro is mouthwatering.
Can I do this in the air fryer if I dont have a smoker?
With no intentions of being rude, I'd like to give a shout out to Todd. Well done, man. Well done.
Just tried your Dr. Pepper jalapeño recipe, gotta figure out how to incorporate that into this ground meat recipe.
Well done, you said Worcestershire sauce correctly!!
Hello, have you added nitrites before? Just so i can make bigger batches to last longer. wondering if you know what the ratio would be, I'm assuming it would be different than doing eq bacon just because of the curing process and length.
That looked awesome, my partner loves beef jerky 👌👌👌
how did they retain that red color without using sodium nitrite? was it one of the ingredients or because you did not let it marinate in the fridge for a while or the smoke or low cook temp or what?
I can’t go as low as 160 on my smoker. Do you think I can make these at 225? Love your channel.
225 is a little high, but it'll work. Does your smoker not have a lower setting than that?
Just past midnight here. First thing in the morning, going to get Meat and try this.
Edit: we love this, my wife said this is the best jerky.
Can you do this without the brown sugar? Going for a healthier no sugar option
Great video, as always! Would've loved to see what the other batch looked like coming off the smoker, too, for us non-jerky cannon having folks. 🤣🤣🤣
Can I use your awesome Dr Pepper Jalapeno whole muscle jerky Marinade recipe with the ground Jerky method by adjusting the liquid ratio? Would be cool if it would work somehow. Thanks for any help
Reduce the sauce down (low heat) to about half a cup or until it's like jam consistency then add to taste ! Sample with how much you add because it's very strong, I use about a quarter cup ! By the way , blend the peppers first then reduce
how do you extend the shelf life of the jerky?
Using cure! Make sure you use a calculator for it though. Too much is dangerous.
I need to write a song about you Susie because you’re not a Jukebox Hero, you’re the Backyard BBQ Hero…………..
Oh my that was delicious! Hubbs and I eat mostly a carnivore diet and this is definitely a new regular food for us. Thank you and yes we even bought the beef cannon from your link! Oh my what a deal breaker that little gadget was. I will never roll out jerky again.
Heck yea!
I prefer your paper / rolling pin technique. The extruder makes the jerky sticks too thick. And I use wax paper instead of parchment paper. Great vid!
Wow, I'm gonna try this!
PS: I love the little Android dig at the end 13:50 whether it was intended or not it was funny for us Apple users!
I frekaing love Wooster sauce. Am I the only one that will toss back a tablespoon or two when using it?
We are not alone.
Que theme from XFiles.
ooh mommy flavor, that's what I'm talking about!
Looks awesome!
I definately need to get a REAL jerky cannon.
Mine is a cheesy plastic thing.
I'd like to know if anyone has tried a salt substitute in any of Susan's recipes and how they turned out.
You're awesome!!
You say to smoke at 170 to 185 on the video, but 160 to 170 on your website. Which one should I go with?
Are you in St. G? Looks like St. G… planning on trying this with dinner Elk and Antelope burger.
like the jerky and the hair !
What brand is the jerky cannon? I don’t see it if description
amzn.to/3kvc3Fp
Your hair you look like a teenager going to prom! Love your shows and everything bbq sauce.
I am, literally, going to have to try this tomorrow. :D
I make Jerky . Your way looks ezy and fast.
My wife saw me watching saying, "No way jerky from ground beef!" I just smile. BTW, if you want some heat in your jerky, forget red pepper flakes and go to cayenne pepper. Well, what I do, and it can really dial it up ;-)
btw , love da hair !
So what temp fo you smoke at? You never say it?
Curing has its benefits.. My refrigerator is full.... Mine don't last long either! Double Bag and freeze some!
No curing salt needed?
It generally gets eaten super quickly around my house so I don't bother. There's more info about using curing salts in this recipe on my website!
All I have is a dehydrator, I may put a tsp of liquid smoke
What are those gloves I see you using?
They're a prototype of a possible upcoming product from us!