You don't nee any special jerky-making equipment to make this Ground Beef Jerky! It's dehydrated in the oven and uses just a few ingredients. My version here makes a sweet and spicy jerky, but you can certainly reduce or omit the sugar or spice to your liking.
Combine all the jerky ingredients in a bowl and use your hands to really work the seasoning into the jerky.
Line your baking sheet with parchment paper and place the meat mixture on top. Place another sheet of parchment paper on top, then use your hands or a small rolling pin to press the jerky into an even layer on the baking pan, no more than ¼-inch thick. If the pan doesn't fit the jerky in a thin layer, prepare another baking pan with a piece of parchment paper. I use an 11x17-inch pan for 1 lb of ground beef to make a really thin layer. It shouldn't be any thicker than that.
Remove the top piece of parchment paper and discard it. Use a knife to cut through the jerky or score the jerky into snack-sized strips, about 1 inch thick and 3-4 inches. This is helpful for breaking the jerky apart for eating after it is dehydrated.
Place the baking sheet into the preheated oven for 4-5 hours, or until the beef jerky is completely dry. After a couple of hours, you can use a paper towel to dab off any excess moisture that beads up, and then put the sheet back in the oven. This helps the jerky dehydrate faster.
During the last half hour or hour of dehydrating, flip the sheet of beef jerky over so the underside can dehydrate fully.
Allow to cool, break into jerky sticks, and enjoy! Store in a sealed container at cool room temperature away from humidity for up to 2 weeks.
Notes
Try these other flavorful add-ins: teriyaki sauce, Worcestershire sauce, mustard, sea salt, fish sauce, onion powder, fennel seeds, balsamic vinegar, BBQ sauce, fresh minced garlic, honey, hot sauce, hot honey, or red pepper flakes. Not all at the same time, of course, but play around with different combinations. The possibilities are endless!