When I began my venture into making jerky from ground beef (as opposed to the more common style, “muscle meat”, that you may be more familiar with), I used the seasoning packet and directions that were included for the first couple of batches to get a feel for the base process.
Once I felt comfortable that I had the foundation down, I wanted to try a professional muscle meat recipe adaptation to ground beef to see what would happen. I opted for Duke’s Original since it had worked out so well in my previous muscle meat tests.
The texture was a bit off due to an imbalanced ratio of dry to wet ingredients. The key learning takeaway from this experiment was that you definitely need far less liquid ingredients when making ground meat jerky.
I’ve settled in on a general formula of 5.5tsp of dry seasoning to 1oz of wet ingredients.
The pictures below show the cook: