You can make jerky from ground meat, but extension services recommend whole-muscle meat for home jerky. NDSU Extension calls whole muscle safer and more traditional.
Why whole muscle is preferred
Bacteria live on the surface of whole cuts. Grinding mixes them throughout the meat, which makes the heating step even more important.
If you make ground jerky
Heat the meat first
USDA advises heating meat to 160°F and poultry to 165°F before dehydrating, then drying in a dehydrator that holds 130 to 140°F or higher throughout.
- Use lean ground meat; fat goes rancid.
- Check that every strip reaches 160°F with an instant-read thermometer.
- Use within USDA's 1 to 2 months, or freeze.
See our full guide to making jerky safely.
