HONEY BARBECUE GROUND JERKY

Makes about ¾ pound of jerky Whenever we used to eat fast food, we’d get honey barbeque sauce to dip our meat. It was sweet and tangy—perfect! With this recipe you get to enjoy the flavor of dipping meat without the mess. This slightly sweet, slightly spicy jerky is a terrific snack to take on the go or with a picnic. To make this recipe a bit different and super easy to make, we chose to use ground meat instead of sliced steak. If you decide to use standard beef slices, you can still use the same delicious marinade! INGREDIENTS • 1 lb (454 g) very lean ground meat • 3 Tbsp (45 ml) honey • 1 Tbsp (15 ml) olive oil • 1 Tbsp (15 ml) coconut aminos • 1 Tbsp (15 ml) tomato paste • 1 Tbsp (15 ml) chili powder • 2 tsp (10 ml) salt • ½ tsp black pepper • note: If you use meat that has natural fat, oil is not necessary INSTRUCTIONS AND HOW KIDS CAN HELP 1. Mix all ingredients by hand in a bowl until evenly distributed. 2. Allow flavors to develop in refrigerator for at least 6 hours or overnight. 3. Pack tightly into three-by-two-inch patties (meat will shrink), the flatter the better. 4. Dehydrate over medium-high for 4–8 hours or bake in oven at 160 degrees for at least 12 hours (time will vary depending on humidity and the fat content of the meat). 5. Remove jerky and cool in an open container to allow drying to continue. Once cooled, seal container and store in refrigerator or freezer. Jerky can be kept at room temperature but should be stored long term in a refrigerator, as there are no preservatives or chemicals to prevent molding.

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Honey barbecue ground jerky is fast-food nostalgia without the dipping cup: very lean ground meat kneaded with honey, tomato paste, chili powder, coconut aminos, and olive oil, pressed into flat patties and dried until chewy-sweet and faintly spicy. Using ground meat instead of sliced steak makes it dramatically easier — no slicing, even marinating, and the flavor runs all the way through.

Pro Tips

• Very lean meat is non-negotiable — fat turns rancid and shortens shelf life, and the recipe even notes you can skip the olive oil entirely if your meat carries its own fat.
• Refrigerate the mixed meat at least 6 hours or overnight before forming patties; the honey, tomato paste, and chili powder need that time to penetrate ground meat evenly.
• Pack the patties tight and press them flat — 3 by 2 inches — because they shrink dramatically as they dry, and thick spots stay moist.
• Oven at 160°F for at least 12 hours, or a dehydrator on medium-high for 4 to 8; humidity and the meat's fat content move that clock, so judge by texture.
• Cool the jerky in an open container so drying finishes before you seal it — sealing warm jerky traps the moisture that causes mold.

Frequently Asked Questions

Do I need a dehydrator to make jerky?

No — the oven works at 160°F for at least 12 hours. A dehydrator on medium-high finishes in 4 to 8, but both paths end at the same chewy square.

Why did my jerky mold?

There are no preservatives or chemicals in this recipe, so it must be fully dried, cooled in an open container, and then stored in the refrigerator or freezer for anything beyond a few days.

Can I use sliced beef instead of ground meat?

Yes — the recipe says the same honey barbecue marinade works on standard beef slices; you just take on the slicing work that ground meat skips.

Is honey barbecue ground jerky Whole30?

No — three tablespoons of honey are doing the sweetening. It's fully paleo, but the honey rules out a strict Whole30.

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