SPICY BEEF JERKY RECIPE
My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".
Provided by Mike Hultquist
Categories Appetizer
Number Of Ingredients 11
Steps:
- Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
- Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
- Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
- Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
- Lay the beef strips out evenly onto your dehydrator trays.
- Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.
- Let them cool, then wipe away any residual moisture.
- After they've cooled, store them in airtight containers or enjoy them right away.
- Yields about 2/3 pound jerky.
Nutrition Facts : Calories 337 kcal, Carbohydrate 23 g, Protein 36 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
PEPPERED BEEF JERKY
This Peppered Beef Jerky recipe is packed with classic jerky flavor with a black pepper kick. It's the perfect recipe to try if you're making beef jerky for the first time. While I prefer to dehydrate my beef jerky on my smoker, I've included adaptations in this recipe so you can make it in an oven or classic dehydrator as well.
Provided by Susie Bulloch (heygrillhey,com)
Categories Snacks
Time 10h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 2 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MIKE'S PEPPERED BEEF JERKY
If you like the peppered beef jerky in the bag, you will absolutely love this.
Provided by Michael D.
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT10h25m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 3.8 g, Cholesterol 68 mg, Fat 4 g, Fiber 0.2 g, Protein 27.9 g, SaturatedFat 1.3 g, Sodium 569.1 mg, Sugar 2 g
SPICY BEEF JERKY
Yummy high-fructose corn syrup-free beef jerky!
Provided by bamagil
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT5h10m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
- Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
- Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 8.5 g, Cholesterol 93.1 mg, Fat 21.7 g, Fiber 0.8 g, Protein 50.9 g, SaturatedFat 8.2 g, Sodium 2466.1 mg, Sugar 2.9 g
SPICY PEPPERED BEEF JERKY
Chipotle Chilies, Coke, and Black Pepper are infused in Beef Sirloin. These Beef Strips have a sweet spicy flavor.
Provided by Potagekempcc
Categories Meat
Time P2DT2h
Yield 36 pieces
Number Of Ingredients 15
Steps:
- In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce.
- Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill.
- Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips.
- Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly.
- Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees.
- Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper.
- Bake for 1 1/2 - 2 hours.
- Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.
Nutrition Facts : Calories 69.2, Fat 3.3, SaturatedFat 1.3, Cholesterol 18.9, Sodium 440.1, Carbohydrate 4.2, Fiber 0.7, Sugar 2.4, Protein 5.8
BIGMAN'S SPICY BEEF JERKY
I don't remember where I snagged this recipe from, but it's great when I'm in the mood for jerky with a little bite.
Provided by Chilicat
Categories Lunch/Snacks
Time 12h20m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients well. Cut meat into 1/4" to 1/2" thick pieces. Throw everything into a ziploc bag and place in refrigerator overnight.
- Place on dehydrator rack for at least 12 hours or until jerky looks dry or is slightly crispy. The sambal and garlic will dry onto the jerky pieces, adding a lot of delicious flavor.
Nutrition Facts : Calories 2569.3, Fat 121.9, SaturatedFat 35.2, Cholesterol 589.7, Sodium 30620, Carbohydrate 115.2, Fiber 6.8, Sugar 85, Protein 245.2
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