Ground Beef Jerky with Persian Spices and Sumac
A Persian-inspired twist on traditional jerky using lean ground beef seasoned with aromatic spices like sumac, onion powder, and garlic. This dehydrated snack combines the convenience of ground meat with the bold flavors of koobideh kabob seasoning. Perfect for camping trips, protein-packed snacks, or when you want homemade jerky without slicing whole cuts of meat. The jerky gun creates uniform strips that dry evenly, while the overnight marination ensures deep flavor penetration throughout.
Ingredients
Instructions
- 1
Mix ground beef thoroughly with onion powder, black pepper, garlic powder, sea salt, and pink curing salt in a bowl
- 2
Cover bowl and refrigerate overnight to allow flavors to meld
- 3
Load meat mixture into jerky gun
- 4
Squeeze long ropes of seasoned beef onto dehydrator racks or parchment-lined racks
- 5
Sprinkle sumac over beef strips if using
- 6
Dehydrate at 170°F for 3-6 hours, checking after 3 hours then every 30 minutes
- 7
Test doneness by gently bending - properly dried jerky should not break but shouldn't crack easily either
Tips
Line dehydrator racks with parchment paper for easier cleanup when removing finished jerky
Check jerky texture by gentle bending - it should be flexible without breaking or cracking easily
Overnight refrigeration is crucial for proper flavor development and meat binding
Good to Know
Store in airtight container at room temperature for up to 2 weeks, refrigerated for 1 month, or frozen for 6 months
Can marinate meat mixture up to 2 days ahead before dehydrating
Serve at room temperature as portable snack, hiking food, or protein addition to trail mix
Common Mistakes
Don't skip overnight marination or flavors won't penetrate properly
Avoid over-drying as jerky will become brittle and crack when bent
Substitutions
adds tangy herb notes
shorter shelf life
FAQ
Can I make this without a jerky gun?
Yes, you can spread the mixture thinly on dehydrator sheets or form into strips by hand, though texture may be less uniform than using a jerky gun.
How do I know when the jerky is properly dried?
Properly dried jerky should bend without breaking but shouldn't crack easily. It should feel dry to touch with no moisture beading when squeezed.
Can I freeze this jerky for longer storage?
Yes, properly dried jerky can be frozen for up to 6 months in airtight containers or vacuum-sealed bags for maximum freshness.