Peppered Beef Jerky Recipe Recipe 455

PEPPERED BEEF JERKY

Steps:

• In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
• Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
• Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
• Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
• Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long
• Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.

PEPPERED BEEF JERKY

Steps:

• Mix all dry ingredients in a large bowl until fully combined. Save the Cracked Black Pepper until Later in the process)
• Add liquid ingredients and mix again thoroughly.
• Add the beef and mix by hand using food handling gloves for several minutes.
• Load barrel of jerky gun and dispense strips on your dehydrator trays.
• Sprinkle Fresh Cracked Black Pepper on top of the jerky on the trays, and pat with a finger to adhere the pieces to the strips.
• Run the dehydrator for 3-6 hours on the jerky setting, or at 165 degrees Fahrenheit until the jerky reaches your desired level of dryness.
• Remove the jerky when done, blot off any excess liquid on the surface, cool to room temperature, then bag and refrigerate.

SMOKED PEPPERED BEEF JERKY RECIPE - TRAEGER GRILLS®

Steps:

• In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
• With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).
• Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade.
• Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
• Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
• Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
• Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

TOMS OVEN MADE HOT PEPPER CHICKEN JERKY

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.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

PEPPERED BEEF JERKY RECIPE RECIPE - (4.5/5)

Steps:

• First we need to prepare our beef for the marinade. Working with slightly frozen Beef will make it easier to slice thin for this recipe. Remove all fat from the beef. You do not want fat in your Jerky Sticks because the fat has moisture and we are trying to get all the moisture out of the Beef to turn it into Jerky. Also, fat can make your Beef turn rancid when storing it so we need to remove every bit of it. Slice all the Beef into thin strips. Let's make the marinade! In a large bowl, combine the soy sauce, Worcestershire, garlic & onion powder, Liquid Smoke and the pepper. Then add the beef to the marinade and stir well. Transfer the Beef and the Marinade to a large resealable bag. Get all the air out and seal tightly. Place the bag on a tray and refrigerate over night, turning the bag occasionally. The next day, Preheat your oven to 170°F. We are going to be baking low and slow to create our Jerky. Empty the Marinade and Beef into a colander and let the excess Marinade drain off. Get out a baking sheet and paper towels. Line the bottom of the baking sheet with 2 paper towels. Lay the Strips of Beef out onto the paper towels in a single layer. Now put two more paper towels on top of the first layer of beef Strips and start a second layer. Continue until all your beef is layered in the pan and covered with paper towels. We are trying to get as much moisture off the Beef during this step of the process. Now get out 2 cookie cooling racks and 2 baking sheets. Line the Beef Strips on the cookie racks with pieces close together but not touching. During the cooking process the Beef will be shrinking down. Then set the cookie racks on the baking sheets. Put the Beef in the oven, set the timer for 2 hours. Leave the oven door propped open with an oven mitt or potholder. This is to let the moisture out of the oven during the baking process. Check the Beef after 2 hours, you are looking for the Beef to bend, not snap, it should be dry but not so much so that it breaks apart. All ovens are different so your cooking time can take any where from 2 hours to 4 hours. My Jerky takes about 3 hours in my oven. After 2 hours just keep checking the consistency, and you may have to do a little taste testing to ensure you have the right texture. Store the Peppered Beef Jerky in an airtight container. It probably won't last long! Recipe by: Hot Dish Homemaker