Homemade ground beef jerky is just as flavorful as its steak counterpart, but is more economical. And this recipe tastes just like Persian koobideh kabob.

When my kids were little, they preferred grazing all day to sitting down for a meal 3-times. Now that they are older, it’s like their snacks are the size of a meal and they are eating all day long!
Protein based snacks curb your hunger better than carb based snacks, but there’s just so much nuts and cheese sticks I can get my kids to eat. My husband began making homemade beef jerky several years ago and the kids absolutely love it.
To mix things up a bit, we decided to spread our jerky wings and try a new variety for them. And you are going to love these koobideh kabob jerky treats as much as we do!
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Why you must try this recipe
- Economical: Ground beef jerky costs less to make than regular jerky.
- Easy: Mixing the ground meat mixture is easier than slicing and prepping regular jerky. And the jerky gun makes your life so much easier, too, squeezing out the meat to a nice thin pieces.
- Texture: Ground beef jerky is much more tender to chew than regular, too! And although it is dry, it doesn’t suck the moisture out of your mouth.
- Flavor: The best part of this recipe, is that this jerky tastes just like Persian koobideh kabob! You can eat it plain or use it for an easy backpacking meal.
You can make jerky using any variety of meat like beef, deer, turkey and chicken. So when you hear about meat jerky, you are thinking of the classic thinly sliced bits of dried meat.
And you don’t need a dehydrator to make jerky. I have already shared with you my very popular oven beef jerky recipe.
But did you know you can make jerky using ground meat, too? To make ground beef jerky you are still drying it completely of moisture. It is typically mixed with spices and very little liquid.
Jerky guns are used to press out the ground meat mixture into thin tubes or flat pieces directly onto racks. For this recipe, we do use a dehydrator. And I must say I prefer ground beef jerky to traditional meat jerky.
Ingredients you need
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- Ground beef: Just like the sliced meat jerky, you want to use meat that is low in fat. Fat causes meat to spoil, so for ground beef jerky you want to use lean ground meat that has at most 10% fat. So look for 90-93% lean ground meat.
- Seasonings: Onion powder, garlic powder, black pepper, sea salt and sumac (optional).
- Pink curing salt #1: This pink curing salt keeps your jerky fresh longer. And it’s pink color gives your jerky that reddish color.
Step-by-step directions
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- Thoroughly mix and combine the ground beef with onion powder, pepper, garlic powder and both salts. Cover the bowl and refrigerate overnight.
- To make ground beef jerky you will need a jerky gun/cannon. It’s like a sturdy chalking gun. Pack the meat mixture into the tube of your gun making sure there are no air pockets. Then gently squeeze out the meat onto the drying racks of your dehydrator. We used the flat jerky nozzle, which was about 1-inch wide. Koobideh kabab is typically flat and long, so the meat was already resembling our inspirational meal.
- You can also line your racks with parchment paper and squeeze out the meat onto that for easier cleanup.
- If you want to add sumac, sprinkle it now over the top of the ground beef strips.
- Place drying racks in the dehydrator and cook at 170ºF for 3-6 hours until the ground beef is totally dry. Check after 3 hours and dry as needed by checking meat every half hour. You want the meat to not break if gently bent. If it easily cracks then you have over dried your meat.
Recipe tips and FAQs
Since we make so much jerky for friends and family, I got tired of the mess making it in the oven would make. We found a fabulous food dehydrator on Craigs List similar to this one and now use it for all of our jerky creations.
It dehydrates the meat perfectly and quickly – and without the mess! Before you dehydrate the beef, you can sprinkle some sumac over the top, as Persian kabob is served with this wonderful tangy spice.
It is not pictured here in this post, but if you choose to use sumac, sprinkle it before you dehydrate the meat so the spice can stick to it.
Typically homemade beef jerky should last 1-2 months depending on the amount of fat and moisture your jerky has. Both affects spoilage, so make sure you use lean meat (90% or leaner) and the meat is completely dry before storage. Oxygen is also a factor in the shelf life of beef jerky. You can store your ground beef jerky in air tight containers. You can also add food grade oxygen absorbers in the container which helps prevent bacteria growth. Another option is to use vacuum sealers to remove all oxygen. We store our beef jerky in resealable bags with a paper towel in it inside our pantry. You know your beef jerky has gone bad as it has darkened in color, hardened and changed in smell. I’ve never tested the theory because our homemade beef jerky (both the traditional and this ground beef version) gets eaten up by the family way before turning rancid!
There is a reason why backpackers and campers love jerky. Not only is it great as a protein source, but it is also light, does not require refrigeration and is easy to pack. AND you can rehydrate jerky to make warm meal! Jerky can be added to broth for a soup or stew. And this ground beef jerky can also be rehydrated to make a delicious backpacking meal.
Uses for ground beef jerky
Meat jerky like this recipe make a great source of protein and snack for those on a low carb or keto diet. It is also super kid friendly. My niece’s two toddlers can’t get enough of our homemade beef jerky!
I have shared before that we are a scouting family and go on many camping trips and hikes. My boys have been on many treks and camping trips. They are always looking for delicious meal options that won’t weigh their backpack down.
Looking for an easy and delicious backpacking meal? Make some instant rice and mix in your koobideh jerky for a Persian feast in the great outdoors!
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Ground Beef Jerky (Koobideh Kabob Jerky)
Ingredients
- 2 lbs lean ground beef 90% lean
- 6 tablespoon onion powder
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon pink curing salt #1
- 1 tablespoon sumac optional
Instructions
- In a bowl, thoroughly mix and combine the ground beef with onion powder, pepper, garlic powder and both salts.
- Cover the bowl and refrigerate overnight.
- Using a jerky gun/cannon, stuff it with the meat mixture.
- Squeeze out long ropes of your ground beef mix onto your dehydrator racks.
- You can also line your racks with parchment paper and squeeze out the meat onto that for easier cleanup.
- If you want to add sumac, sprinkle it now over the top of the ground beef strips.
- Place drying racks in the dehydrator and cook at 170ºF for 3-6 hours until the ground beef is totally dry. Check after 3 hours and dry as needed by checking meat every half hour.
- You want the meat to not break if gently bent. If it easily cracks than you have over dried your meat.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Wow, that sounds so good! I love beef jerky, and I love that you made this inspired by kabob!
Will you adopt me? This looks so good! What a great idea to add the Persian twist and to use ground beef!