Homemade Chicken & Beef Jerky Recipe

Finished jerky — rich color, perfect texture.

Ingredients: Homemade Chicken & Beef Jerky  Recipe

Homemade Chicken & Beef Jerky Recipe

• 900 g ground chicken

• 450 g ground beef

• 11 g regular salt

• 11 g curing salt (you can skip it, but I prefer the safety)

• 50 ml soy sauce

• 4 g garlic powder

• 4 g black pepper

• 0.5 tsp smoked paprika

• ~50 ml cold water if needed (depends on the meat texture)

Spices are flexible — keep it mild like I do, or add chili for a spicy kick.

Ground meat and spices ready for mixing.

Instructions:Homemade Chicken & Beef Jerky Recipe

1. Mix ground meat with both salts, soy sauce, garlic, pepper, paprika, and water.

2. Knead until sticky and well combined (hands work best).

3. Cover and refrigerate for at least 4–6 hours, ideally overnight.

4. Fill a piping bag with a large tip and pipe long strips of meat onto dehydrator trays.

5. Dry at 167°F (75°C) for about 8 hours, depending on thickness and your dehydrator.

6. Cool completely before storing in airtight jars or vacuum bags.

   

   Meat blended with seasonings — full of flavor.

   

   Covered bowl, resting overnight in the fridge.

   

   Piping bag ready to shape jerky strips.

   

   Trays loaded with jerky strips before drying.

   

   Dehydrator working at 167°F.

   Salt Ratio Tip:

   For 1 kg of ground meat use:

   • 10 g regular salt

   • 10 g curing salt

   If using soy sauce, slightly reduce the salt.

✨ Real talk from me

It really doesn’t matter what kind of ground meat you use or how much of it you have. As long as you know the salt ratio per kilo, you can always figure it out.

Personally, I love Homemade Chicken & Beef Jerky  Recipe jerky made with chicken, but my kids asked for a chicken + beef mix this time. And you know what? It worked perfectly.

This recipe is not about strict rules — it’s more like a guide. Adjust it to your taste, your family, and what you have in the fridge. That’s the real magic of homemade food.