Jerky with Katie’s Seasoning using Ground Meat

Jerky with Katie’s Seasoning using Ground Meat

Use Katie’s Seasonings to make amazing jerky using ANY ground meat with your conventional oven, dehydrator, or smoker! For best results, use a ground up to 20% fat.

Course: Snack
Cuisine: American


Start with ONE of the following:

  • 1 Bottle Katie’s Original Seasoning
  • 1 Bottle Katie’s Garlic Lovers’ Seasoning
  • 1 Bottle Katie’s Smoky BBQ Seasoning
  • 1 Bottle Katie’s Moroccan Seasoning
  • 1 Bottle Katie’s Cajun Seasoning
  • 1 Bottle Katie’s Caribbean Jerk Seasoning
  • 1 Bottle Katie’s Chile Limon Seasoning
  • 1 Bottle Katie’s Teriyaki Seasoning


  • 4 lbs Ground Beef
  • Orange Juice if using Katie’s Moroccan Seasoning
  • Pineapple Juice if using Katie’s Caribbean Jerk Seasoning
  • Supplies:
  • 2 Paint Sticks
  • Dehydrator
  • Parchment Paper
  • Plastic Wrap

Optional Tools
Rolling Pin



  1. In a large bowl, add the contents of an entire bottle of Katie’s Seasoning.
    1 add water to seasoning
  2. Add 4 cups of water to the bowl.
  3. Mix well using a whisk.
  4. Ensure all of the ingredients are dissolved by heating on the stove in a medium pot, or using the microwave.
    2 boil marinade

Stove: Pour mixture into a medium pot. Make sure you don’t leave any seasoning behind in the bowl. Scrape your bowl out with a spatula into the pot.

Microwave: Pour mixture into a microwave safe bowl. Make sure you don’t leave any seasoning behind. Scrape your bowl out with a spatula into the microwave bowl. Microwave 1-2 minutes at a time. Stir between each interval.

  1. On medium high heat, bring mixture to a boil for 2 minutes.
  2. NOTE: Be careful not to let the mixture boil over. If it does, the ratio of marinade to beef will be incorrect.
  3. Pour the mixture back into a large bowl. Leave it to cool for 1 hour.
  4. After the marinade has cooled, add 4 pounds ground beef to the large bowl.
    3 add raw meat
  5. With your hands, knead the ground beef into the marinade until it appears completely saturated. This may take 5-10 minutes.
    4 meat and marinade being mixed
  6. Reseal the mixture and put it in the fridge for 24 hours.
    5 meat and marinade mixed

Before cooking: No gun required.

  1. Cut parchment paper to the size of your dehydrator trays. You will need one for every tray in your dehydrator, plus a few extras for rolling out your meat.
  2. Cover 2 paint sticks in plastic wrap tightly and thinly.


  1. On a flat surface, lay the trimmed sheet of parchment paper out. Parchment paper works best when it contains silicon, to prevent the jerky from sticking to it. An alternative is reusable silicon trays that may be an upgrade for your dehydrator.
  2. Position paint sticks no wider than the rolling pin all the way to the edge of your parchment paper, to maximize space.
  3. Optional: Use a long rolling pin with spacers instead of the paint sticks. Here is a link to Amazon with an example of the one we tested successfully.
  4. Form a fistful of ground beef into a long tube with your hands, and place between paint sticks.
    6 make tube with raw meat
  5. Place parchment paper over top. Flatten the tube-shaped jerky with your hands slightly.
    7 start to flatten raw meat
  6. Using a rolling pin, roll the jerky so the width matches the paint stick.
    8 roll raw meat with top sheet
  7. Peel the top piece of parchment paper off.
    9 raw meat rolled out
  8. Remove the paint stick on the edge and place it on the other side of your parchment paper. Remove any excess ground meat.
  9. Repeat steps 3-5.
    10 prepare 2nd row of raw meat
  10. Remove paint sticks.
  11. If desired, sprinkle Katie’s Pepper Topper on top for some added habanero or ghost pepper spice!
  12. Slide the parchment paper with the flattened ground beef onto your oven tray. Then, put the tray in your oven/dehydrator.
    11 slide onto tray prepre to cook
  13. Repeat steps 1-11 until you have used all your ground beef.
  14. If you are using an oven, turn the temperature all the way down. The oven door should should be left ajar. If you are using a dehydrator, turn the temperature all the way up.
  15. Turn your dehydrator on for 90 minutes.
  16. Then, blot off any excess fat on jerky.
  17. Peel jerky off parchment paper and return it to the tray, flipped over.
    12 meat flipped peal off paper
  18. Discard your parchment paper.
  19. Repeat steps 15-17 until all your trays have been flipped.
    13 ready to cook meat without paper
  20. Run your dehydrator for another 90-150 minutes.
  21. TIP: The more uniform in thickness and size your jerky is, the more evenly it will cook.


  1. Cut the jerky into slices and store in a airtight container or a Ziplock bag.
  2. Preserve jerky’s taste best by getting as much air possible out of the bag.
    Refrigerate the jerky.