If you’re tired of overpriced, sugar-loaded store-bought jerky, this Carnivore Beef Jerky Recipe is about to blow your mind. It’s made with just two simple ingredients-ground beef and salt-but don’t be fooled by the simplicity. The flavor and texture are out of this world.
This recipe is perfect for the carnivore lifestyle or anyone who wants a clean, high-protein snack without additives, preservatives, or junk. No soy, no sugar, and absolutely no weird ingredients. Just pure beefy goodness that’s affordable, satisfying, and shockingly delicious, like the Bohemian Garlic Jerky.
Inspired by Adam from Carnivore Today, this homemade jerky turned out to be so much better than expected. We’re talking chewy, flavorful, and smoky-everything you want in a perfect jerky stick, made in your own kitchen or backyard smoker.
What Does Carnivore Ground Beef Jerky Taste Like?
This jerky delivers a deep, savory, beef-forward flavor that’s enhanced by just a pinch of salt. It’s the kind of simple seasoning that lets the meat shine while still packing serious taste in every bite.
The texture is tender yet satisfyingly chewy, like a premium store-bought jerky-but better. No crumbling, no dryness, no break-your-teeth toughness. Just smooth, rich bites that are easy to chew and even easier to love.
Thanks to the smoking process (or oven if you prefer), it also carries a subtle cherry wood smokiness that elevates the overall experience. You’ll be amazed this came from ground beef-it tastes like it was made by pros.
Ingredients Required for Carnivore Beef Jerky Recipe
Here’s the list of Ingredients you’ll need to make this Carnivore Beef Jerky
- 3 pounds lean ground beef (preferably 90/10 or leaner)
- 3 teaspoons salt (1 teaspoon per pound; Redmond Real Salt recommended)
Kitchen Utensil You’ll Need
- Jerky gun (aka meat gun or sausage stuffer)
- Smoker or oven (dehydrator optional)
- Nonstick wire rack or baking tray
- Mixing bowl
- Measuring spoons
- Optional: parchment paper, silicone baking mat
Prep time: 15 minutes
Cook time: 1.5 to 2 hours
Total time: ~2 hours
Yield: About 25–30 jerky sticks
How to Make Carnivore Beef Jerky?
Simply follow the steps given below to make your Carnivore Beef Jerky at home
Step 1: Prep the Ground Beef
Choose the leanest ground beef you can find-organic if possible. Fat doesn’t dehydrate well, so 90/10 or leaner is best. In a bowl, mix the beef with 1 teaspoon of salt per pound (3 teaspoons total for 3 lbs). Use your hands or a spatula to combine until fully mixed.
Step 2: Load the Jerky Gun
Form the seasoned beef into golf ball-sized portions and load them into the jerky gun. If your gun comes with multiple nozzles, choose the flat ribbon or round tube tip depending on your jerky style preference.
Step 3: Form the Jerky
Pipe the meat directly onto a nonstick rack or parchment-lined tray in long strips. Try to keep the thickness consistent for even drying. Avoid overlapping the strips.
Step 4: Smoke or Bake
Preheat your smoker or oven to 225°F (107°C). If using a smoker, cherry wood pellets are highly recommended for a sweet, smoky flavor. Place the rack inside and let it cook low and slow for 1.5 to 2 hours, or until the jerky bends but doesn’t break.
Step 5: Cool & Store
Once done, let the jerky cool on a rack for at least 10–15 minutes before storing. It will firm up slightly as it cools. The end result? Perfectly chewy, savory jerky sticks you won’t believe were made from ground beef.
Check another jerky recipe, called Chicken of The Woods Jerky Recipe.
Some Tasty Ways To Customize and Serve This Carnivore Beef Jerky
1. With Scrambled Eggs in the Morning
Honestly, one of our favorite quick breakfasts is scrambled eggs topped with shredded beef jerky. The saltiness of the jerky cuts through the richness of the eggs perfectly. It’s like bacon, but chewier and way more satisfying.
2. Chopped Into an Omelet
We’ve diced up this jerky and folded it into an omelet with nothing but a touch of butter-pure carnivore comfort food. It adds texture, salt, and a deep beefy flavor that turns a simple omelet into something memorable.
3. Rolled in Lettuce Wraps
Sometimes we do a light carnivore/keto hybrid and wrap the jerky strips in crispy iceberg lettuce with a dollop of homemade mayo or egg yolk butter. Super refreshing and still totally high-protein.
4. With Bone Broth on the Side
We’ve dunked the jerky in warm bone broth-especially when we’re craving something comforting. The jerky softens just slightly and adds that umami hit. It’s a great way to stay warm in the winter too.
5. Carnivore Charcuterie Plate
We actually served this jerky on a charcuterie-style board with boiled eggs, pork rinds, and sliced cheese (if you include dairy). It was a hit-perfect for movie nights or when guests drop by and you want to stay on track.
6. Broken Up Into Meatballs or Burgers
This might sound wild, but we’ve broken up leftover jerky and mixed it into ground beef for burger patties or meatballs. Adds a smoky depth and saltiness-total flavor bomb.
7. With Smoked Cheese (for Dairy-Friendly Carnivores)
Okay, this one is indulgent. Pairing the jerky with a cube of aged smoked cheddar or gouda? Insane. The smokiness just melts together. We served that at a family BBQ and people couldn’t believe it was homemade jerky.
8. As a Travel Snack with Boiled Eggs
On road trips or flights, we always pack a ziplock of this jerky with a few hard-boiled eggs. It’s protein-packed, no refrigeration needed, and keeps us from falling off track when we’re hungry on the go.
9. With Liver Pâté or Carnivore Butter
If you’re into nutrient-dense eating, try pairing the jerky with a bit of liver pâté or whipped beef tallow butter. We know it sounds intense-but the flavor combo is so rich and satisfying. It’s like carnivore fine dining.
10. Just as It Is-But Warmed Up Slightly
This one’s basic but legit. We’ve warmed it slightly in a toaster oven or skillet for just 30 seconds, and wow-brings back the fresh smoky aroma and softens the texture just a touch. Totally next-level.
Some Tips on This Carnivore Beef Jerky Recipe
1. Use lean beef.
Get ground beef with less fat. Fat makes the jerky too soft or greasy. Look for 90/10 or leaner.
2. Add salt only.
Just use salt! No sugar, no spices. One teaspoon for every pound of beef works great.
3. Mix the meat well.
Mix the beef and salt with your hands or a spoon until it’s all even. No salty spots!
4. Make small meatballs.
Before loading the jerky gun, roll the meat into balls. It’s easier to press that way.
5. Use a jerky gun.
This fun tool makes perfect jerky strips. Push the meat out nice and smooth!
6. Keep strips the same size.
Try to make each strip the same length and thickness. That way, they all cook evenly.
7. Use a wire rack.
Lay the jerky strips on a rack. Air can move all around them while cooking.
8. Set heat to 225°F.
Whether you use a smoker or oven, keep it low and slow. 225°F is just right.
9. Watch the jerky.
After 1 hour, check it. It should bend, not break. If it’s soft, cook a little more.
10. Let it cool.
After cooking, let the jerky sit for 10 minutes. It gets chewy and tasty as it cools!
How to Store Carnivore Beef Jerky Properly
Store in an airtight container in the fridge for up to 7 days or freeze for up to a month. No reheating is needed-just grab and snack!
Carnivore Beef Jerky Recipe
Ingredients
- 3 pounds lean ground beef preferably 90/10 or leaner
- 3 teaspoons salt
- Salt
Instructions
- Choose the leanest ground beef you can find-organic if possible. Fat doesn’t dehydrate well, so 90/10 or leaner is best. In a bowl, mix the beef with 1 teaspoon of salt per pound (3 teaspoons total for 3 lbs). Use your hands or a spatula to combine until fully mixed.
- Form the seasoned beef into golf ball-sized portions and load them into the jerky gun. If your gun comes with multiple nozzles, choose the flat ribbon or round tube tip depending on your jerky style preference.
- Pipe the meat directly onto a nonstick rack or parchment-lined tray in long strips. Try to keep the thickness consistent for even drying. Avoid overlapping the strips.
- Preheat your smoker or oven to 225°F (107°C). If using a smoker, cherry wood pellets are highly recommended for a sweet, smoky flavor. Place the rack inside and let it cook low and slow for 1.5 to 2 hours, or until the jerky bends but doesn’t break.
- Once done, let the jerky cool on a rack for at least 10–15 minutes before storing. It will firm up slightly as it cools. The end result? Perfectly chewy, savory jerky sticks you won’t believe were made from ground beef.
Video
Notes
Common Queries on This Carnivore Beef Jerky Recipe
Here, we’ve got you covered with some common questions about the Carnivore Beef Jerky that people often ask.
1. Is beef jerky allowed on a carnivore diet?
Yes, but not all beef jerky is carnivore-friendly. Most store-bought versions are loaded with sugar, soy, preservatives, and weird flavorings. That’s exactly why we started making our own. With just beef and salt, this homemade jerky is 100% clean, animal-based, and totally compliant with the carnivore lifestyle.
2. What is the best meat for beef jerky?
From our experience, the best results come from lean ground beef-90/10 or leaner. We’ve tried fattier cuts, and while fat tastes great, it doesn’t dehydrate well and can go rancid quicker. If you’re slicing whole cuts, go for top round or eye of round, but for this recipe, ground beef makes it simple, budget-friendly, and shockingly good.
3. What is the secret to good jerky?
In our opinion, the secret is consistency and simplicity. Use lean meat, even thickness when forming your jerky strips, and cook low and slow-ideally around 225°F. We also found that cherry wood smoke gives it that next-level flavor without needing any added spices or sugars.
4. Is homemade beef jerky healthy?
Absolutely-if you make it right. This recipe uses only two ingredients, so there’s nothing processed, no sugar, and no junk. Plus, you control the salt level. It’s nutrient-dense, protein-rich, and perfect for carnivore, keto, or even paleo diets.
5. Can I use the oven instead of a smoker?
Yes! We’ve tested both. While we love the subtle smokiness from our pellet smoker, you can easily make this jerky in the oven at 225°F on a wire rack. It won’t have the smoke flavor, but the taste and texture still turn out awesome.
6. Do I need a jerky gun to make this?
We highly recommend it for ground beef jerky-it makes forming uniform strips so much easier. We got ours on Amazon, and it was worth every penny. That said, you can shape the strips by hand, but it’s a little messier and more time-consuming.
7. How long does this jerky last?
Since this recipe doesn’t use preservatives, it’s best stored in the fridge for up to 7 days or frozen for longer storage (up to a month). But honestly, it’s so tasty, it rarely lasts more than a couple of days in our house.
8. Why do you recommend lean meat for jerky?
We’ve learned the hard way that fat doesn’t dry well-it can make your jerky greasy, spoil faster, and lead to uneven dehydration. Stick with lean ground beef for a better shelf life and a clean, crisp chew.
9. Can I add seasonings or spices?
Technically, yes-but we don’t. This recipe was made for carnivore eaters, and you’ll be surprised how flavorful beef and salt can be when cooked right. If you’re not strict carnivore, feel free to add black pepper, garlic powder, or smoked paprika.
10. How much jerky does 3 lbs of ground beef make?
We’ve made this several times, and 3 pounds yields about 25 to 30 strips, depending on how thick you pipe them. It’s way more than the overpriced bags at the store, and at a fraction of the cost.
Who knew ground beef could transform into such incredible jerky? This Carnivore Beef Jerky Recipe is a total game-changer-affordable, clean, and wildly tasty. Say goodbye to sugary store-bought jerky and give this version a try. If you loved this recipe, don’t forget to share it and check out the gear we used-links are in the description!
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