Hamburger Jerky Recipe With the Best Seasoning & Marinade

Ingredients

Wet Marinade

3 tbsp soy sauce (umami foundation)
2 tbsp Worcestershire sauce (layered tang + glutamates)
1 tbsp ketchup (tomato sugars + acid; Maillard fuel)
1 tsp yellow mustard (emulsifier; sharp, clean bite)
1 tsp apple cider vinegar (brightness and preservation)
1 tsp brown sugar (surface lacquering under heat)
½ tsp liquid smoke (campfire depth, no smoker required)

Dry Seasoning Rub

1 lb 85/15 or 90/10 ground beef
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder (dry mustard intensifies under heat)
¾ tsp coarsely cracked black pepper
½ tsp fine sea salt
¼ tsp cayenne pepper
1 tsp Prague Powder #1 (optional; extends shelf life)

Instructions

Make the Wet Marinade

Whisk all wet marinade ingredients together in a large bowl until fully combined.

Add Ground Beef and Dry Seasoning

Add the ground beef and all dry seasoning ingredients to the marinade bowl. Mix with your hands for 2–3 minutes at refrigerator temperature until the mixture is completely homogenous and tacky.

Marinate and Rest

Cover tightly and refrigerate for 8–12 hours. Overnight is ideal.

Pre-cook and Shape

Pre-cook on a foil-lined baking sheet at 325°F/163°C for 10 minutes before shaping or dehydrating.

Shape the partially cooked mixture into ¼-inch strips using a jerky gun or between parchment sheets.

Dehydrate

Dehydrate at 160°F/71°C for 4–6 hours, rotating trays every 90 minutes.