Salami Ground Beef Jerky

Here we go again, my hubby’s latest jerky creation.  Some members of our family thought that his Pepperoni Jerky was too spicy so he toned it down a bit, tweaked the flavor, and created a salami jerky.  If you’re on a budget this is a great choice as all of the ingredients are really cheap, easy to come by, and it creates a jerky that packs a really nice flavor.

Check out my original recipe – Homemade Ground Beef Jerky


Ingredients for a two pound batch of jerky:
2 lbs Ground Beef (90/10 or ultra lean)
2 tsp Crushed Red Pepper
1 1/2 tsp Table Salt
1/2 tsp Curing Salt
1 tsp Brown Sugar
1 1/2 tsp Ground Mustard
2 tsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Liquid Smoke

Place the crushed red pepper into a plastic sandwich bag and seal the bag. Lay the bag on a hard counter top or on the floor and roll a rolling pin over it to further crush the flakes. (Don’t try this on a soft wood table or you are going to scratch it all up.)

Add the ground beef, the crushed red pepper flakes from the sandwich bag, and all of the remaining ingredients to a large mixing bowl. Combine them all together and then get in there with your hands and mix the meat and the spices very well. Mix them a few minutes past when you think you’re done mixing. The more mixing you do the better, it will extrude easier.


Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks.

Extruding ground beef jerky

Do this until all the beef mixture is used up.


Dehydrate for 6-7 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.


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