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Discussion Starter · #1 ·
I have made jerky from steaks and roasts and we love it. now trying to learn to make good jerky from hamburger and then beef sticks.(never made beef sticks and price is getting a might high!)

we bought the jerky maker for hamburger and its ok...we did up 1 lb hamburger using the seasoning that came with the jerky gun. BLEH!! still tasted like a hamburger..

looking for any suggestions?
 

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What do you think would taste good in that hamberger jerky?
 

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Add pepper and curry powder to it. It won't taste like hamburger :)
 

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Discussion Starter · #4 ·
actually we like the cracked pepper and garlic seasoning for our beef jerky..havent really tried any others as we mix out own and use Morton tender cure for the curing part.

the seasoning we tried with the hamburger was labled "Origional"..its ok on the muscle jerky but "BLEH" in the hamburger.
 

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Sorry to say you will never get hamburger to come out like jerky i have made some before and it just didn't taste anything like jerky even with me adding some extra spices to it, in a few months red meat will cost so much you won't be able to make jerky no matter what type of beef you use.
 

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i use NESCO JERKEY SPICE that i buy from walmart for about $7-8.00 per box.
each box contains 6 packets of spice and 6 packets of cure, which is enough to make 6 pounds of jerkey
i buy the leanest burger i can , usually about 2.5 lbs.and mix 3 cure and 3 seasoning packs. i got 7 trays on the dehydrator
i have also used HI MoUNTAIN jerkey cure and seasoning. it makes 15 lbs of jerkey
i cant tell the difference between burger and the $5./ pound stuff
 

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Did you use lean ground beef? I think that's the trick. My neighbor makes it regularly and it's mostly good. He uses store bought jerkey seasnings. The teriaki is pretty good.
 

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Ground beef form a store has ALLOT of fat something not good for making jerky. You can use ground MEAT with no fat added but IMHO it never comes out very good. I have my own slicer get a roast or large chuck of your choice of meat put in the freezer for a hour or two not till frozen juts a bit stiff. Then use the slicer makes the slices come out much better as they will be even and consistent. That way they will all dry the same.

As for making beef sticks try cured sausage first to get the hang of ti as these need to be cured not dried a whole other skill set. Trust me when I say making you're own salami can be AMAZING...
 
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