Coconut-Infused Ground Beef Jerky

Fall is here and winter is approaching fast, and I’m already missing the warm tropics and sunshine. What better way to remember beaches and clear water than by making a coconut-flavored jerky? This recipe brings tropical coconut notes to classic ground beef jerky for an unexpectedly delicious snack.

Think back to sipping Bahama Mama cocktails on white sand while you create this coconut ground beef jerky at home—sweet, subtly spiced, and pleasantly savory.

Choosing the Ground Meat

Use lean ground beef—10% fat or less is ideal. Fat shortens shelf life because it goes rancid faster than lean meat, so lower fat content results in jerky that stores better. If you plan to eat your jerky right away, you can use a fattier mix (such as 80/20), but for longer storage choose lean ground beef.

Whether you pick grass-fed or conventional beef is up to you; the key consideration is fat content.

Making the Marinade

For this recipe I used a concentrated coconut cooking flavor to intensify the coconut notes, but you can use coconut extract or a small amount of toasted coconut if you prefer a natural ingredient. When making ground jerky, I recommend including curing salt to reduce the risk of bacterial growth; ground meat has a higher surface area and more opportunity for contamination than whole-muscle jerky.

To help the curing salt mix evenly, dissolve 1/4 teaspoon of curing salt in 2 tablespoons of cold water along with 1 teaspoon of coconut flavoring or extract. Mix this liquid with the rest of the marinade ingredients, then pour it into a bowl with 1 lb of ground beef.

Combine the marinade thoroughly with the meat. Use food-safe gloves if you like, then cover the bowl and refrigerate for 1–8 hours. This resting period helps the meat bind together, which makes forming jerky strips easier and reduces the chance of crumbling.

Forming the Jerky Strips

There are two common ways to form ground jerky. The first uses a jerky gun for uniform strips, which is fast and convenient for larger batches. The second method is to spread the seasoned meat on a baking sheet, cover it with wax paper, and roll it to about 1/4″ thickness, then slice into strips.

If using a jerky gun, load the cylinder carefully to avoid air pockets. Shoot long strips onto dehydrator trays or a baking sheet and cut them into individual lengths—about 4–5 inches each works well.

Keep a knife handy to cut the stream of meat from the nozzle and to portion strips to your preferred length.

Drying and Testing the Jerky

You can dry ground jerky in a dehydrator, smoker, or oven. In a dehydrator, I dried the strips at 165°F for 3 hours, then at 145°F for 1 hour. Start checking doneness around the three-hour mark.

To test doneness, allow a strip to cool to room temperature for a few minutes and then bend it. Properly dried ground jerky should bend without snapping cleanly in half; it may crack a little but should still feel slightly pliable and not rock-hard on the outside.

This coconut ground beef jerky balances sweet and savory flavors—honey adds sweetness, cinnamon and coriander add warmth and depth, and the coconut flavor ties everything together for a unique snack that tastes great.

Storing Jerky

To extend shelf life, use curing salt (or celery powder as a natural alternative), and store jerky in airtight containers. For longer storage, keep it refrigerated or frozen. Proper handling during preparation—clean surfaces and utensils and using low-fat meat—also improves safety and longevity.

Pro Tips

• Use no more than 90/10 ground beef if you want jerky to last several days or longer.
• Curing salt or celery juice powder helps extend shelf life and reduce bacterial risk.
• Refrigerate the mixed meat for 1–8 hours to help it bind before forming strips.
• Corn syrup solids can improve texture and pliability if you prefer a softer jerky.
• Liquid smoke adds a smoked flavor if you’re not using a smoker.