Herb & Garlic Ground Meat Jerky

Herb & Garlic Ground Meat Jerky

Prep Time

1 hr

Dehydrate Time

5 hrs


1 lb lean ground beef

6 Cloves garlic

1 tbsp chopped fresh oregano

1 1/2 tsp Salt

1/2 cup chopped onion

1 cup chopped fresh parsley

1 tbsp chopped fresh sage

1/2 tsp freshly ground black pepper


1. In a food processor, combine beef, onion, garlic, parsley, oregano, sage, salt and pepper. Process until finely chopped and mixture has a paste-like consistency.

2. Fill jerky gun according to manufacturer's directions, or using a piping bag, pipe strips of beef mixture onto prepared baking sheets, leaving at least 1/2 inch between strips. Flatten, if necessary, to 1/4 inch thickness.

3. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.

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