Ground Beef Jerky Procedure


Using a packaged blend can take the guess work out of the seasoning and curing of your jerky project. Most of our High Caliber Jerky Blends ( Peppered, Teriyaki, Hot n’ Sweet, Honey Garlic) are formulated for soaking strips of muscle meat in brine (water and spices). Our Alberta Beef Jerky spice is formulated as a “dry rub” for rubbing into muscle meat strips.


Any of our Jerky Blends are great in the production of ground beef jerky!  We recommend using all of the water shown on the package to distribute the spices throughout the mixture. If the spice package does not list water, it is recommended to use 5% to distribute the ingredients. It really depends on how you want the consistency and taste of your end product to be. Any additional water should be accounted for as meat block.


Ensure all jerky reaches an internal temperature of 71 °C. Finishing your jerky in the oven can be an easy way to reach that safe internal temperature.


Our jerky spices can be used for both sliced beef jerky and ground beef jerky.


Click here for more information on making Ground Beef Jerky.


We hope you have great results! 








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Can I use previously frozen meat to make sausage or jerky?

Yes… Freezing is one of the most effective methods of preserving meat. It almost completely inactivates meat enzymes and inhibits the growth of microorganisms which cause spoilage. 

Meat should be quick frozen at a temperature of at least-20°C.

The actual freezing temperature for most meats is approximately -2°C. Meat cells contain 65 - 75% water which will form crystals when frozen. The degree of crystallization and the size of the crystals will vary with the speed of freezing. Slow freezing causes the water to separate into pools. This, in turn, creates large crystals that may stretch and rupture some of the meat cells. Upon thawing, water from the ruptured cells will drain away resulting in the loss of proteins, vitamins and other nutrients.

Slowly frozen meat has a less acceptable level of hydration after thawing. With rapid freezing there is very little water separation thus, in fast-frozen meats, the crystals are smaller and less destructive. Fast frozen meat can be thawed and refrozen without any loss of quality. Caution must be exercised when thawing and refreezing meat to ensure microbial growth does not occur and that there is no cross-contamination. Thawing must take place in a refrigerated area with a temperature of 4°C or lower if food safety is to be maintained.

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