Atwoods Peppered Micro Wave Jerky Recipes

ATWOOD'S PEPPERED MICRO-WAVE JERKY

Atwood's Peppered Micro-wave Jerky image

Peppered beef jerky made easy! The hardest is 3 days in dry brine. Enjoy professional jerky at 1/4 of the cost. Eat my recipe!!

Provided by Allrecipes Member

Categories Jerky

Time P3DT4h15m

Yield 24

Number Of Ingredients 9

Ingredients

6 tablespoons Demerara sugar
3 tablespoons salt
1 teaspoon curing salt (Prague powder #1)
2 tablespoons crushed dried chile pepper
2 teaspoons cayenne pepper
2 tablespoons garlic pepper seasoning
1 tablespoon onion powder
1 tablespoon finely ground juniper berries
6 pounds beef round steak, cut into 6x1/2 inch strips

Steps:

In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl.
Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days.
Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 3.5 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 0.3 g, Protein 23.2 g, SaturatedFat 5.7 g, Sodium 1145.8 mg, Sugar 3.1 g

TOMS OVEN MADE HOT PEPPER CHICKEN JERKY

Toms Oven Made Hot Pepper Chicken Jerky image

An easy alternative to smoking jerky, this makes a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well. SIDE NOTE: THIS IS A VERY HOT JERKY.

Provided by FlyfishingTom

Categories Lunch/Snacks

Time 4h30m

Yield 1-2 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast (turkey breast and venison works well also)
2 1/4 teaspoons tenderizing salt (e.g. Mortons Tenderquick)
2 1/4 teaspoons pickling salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 -2 pinch of crushed dehydrated habanero chili pepper flakes, if you can find them only make this is you really like hot and spicy beef jerky (optional)

Steps:

Mix the salts, peppers, garlic powder and onion powder together and put into a salt shaker with large holes to allow the red pepper flakes to get through; set aside.
Preheat oven to 150°F.
Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Cooking times for turkey or venison are the same.
Refrigerate for storage.

Nutrition Facts : Calories 510.1, Fat 5.9, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10761.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.6, Protein 105.2

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