A jerky gun turns this paprika and cayenne mixture into uniform strips. CM Coleman Home’s ground-beef formula needs only a little teriyaki sauce and liquid smoke, with onion and garlic supporting the spices. BULK specifies lean meat and adds an oven heating checkpoint before dehydration.

Watch the original video

Video by CM Coleman Home · Watch on YouTube

Ingredients

Starting batch: 4 lb raw lean ground beef; finished yield varies.

• 4 lb 93–96% lean ground beef (BULK lean specification)
• 1 tbsp paprika
• 1 tbsp sea salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp liquid smoke
• 1 tbsp teriyaki sauce
• ½ tsp ground cayenne pepper

Equipment: {esc(r.get("equipment", "sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator."))}

Allergens: Teriyaki sauce commonly contains soy and wheat. Check labels.

How to make this jerky

Step 1: Choose lean ground beef

Use cold 93–96% lean ground beef. Keep it refrigerated at 40°F or below until ready to mix. Trimmed whole-beef slicing instructions do not apply to this recipe.

Step 2: Measure the seasonings

Measure paprika, sea salt, onion powder, garlic powder, liquid smoke, teriyaki sauce and cayenne before adding them to the beef.

Step 3: Mix thoroughly

Mix seasonings thoroughly through the beef by hand or with a stand mixer on low. Scrape the bowl and mix until the color is even. Wash and sanitize raw-meat equipment after use.

Step 4: Cover and refrigerate

Cover the seasoned beef and refrigerate 6–8 hours or overnight at 40°F or below. Keep the mixture cold while loading the jerky gun.

Step 5: Form, heat to 160°F and dry

Extrude uniform strips about ¼ inch thick onto clean oven-safe wire racks over sheet pans. Alternatively roll between food-safe plastic sheets, remove the plastic and cut even strips. Heat in a preheated 325°F oven until the centers of the thickest strips reach 160°F on a thin-tip thermometer. Transfer with clean utensils to dehydrator racks and dry at 145–155°F until centers are dry. The oven air setting alone does not verify internal meat temperature.

Step 6: Check, cool and refrigerate

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Paprika gives the mixture its base flavor, while a small measure of cayenne provides heat. A tablespoon of teriyaki sauce seasons the whole batch without turning it into a conventional teriyaki marinade.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Homemade Ground Beef Jerky Recipe — CM Coleman Home
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to CM Coleman Home. Photographs are timestamped source-video stills. Use the full written method for details.

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