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
CRACKED BLACK PEPPER VENISON JERKY
First time I have tried making Jerky. Everyone loved it and it wasn't that hard to make!! will be making it again next year!! I found this recipe on free venison recipes.com. they have others that look good too.
Provided by Ann McCue
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. Combine the marinade with the meat. allow to marinate for 24 hours.
- 2. Remove from fridge and place the strips on paper towels. Gently squeeze as much moisture as possible out of the meat
- 3. Preheat oven to 170 degrees
- 4. Line the bottom oven rack with tin foil. Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack.
- 5. LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy. when you bend the meat it should seperate but not break.
- 6. Store in airtight container or resealable bags!!! ENJOY!! You can also make this jerky in your dehydrator. following the manufacture directions
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
CRACKED BLACK PEPPER JERKY
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl, blending well. Place 5 lbs of sliced beef or venison into a large ziploc bag, pour the marinade over the meat. Close the bag, using your fingers, work the marinade around all of the meat pieces, carefully, making sure each piece is thoroughly coated in marinade. Remove as much air as possible from the bag, seal. Place the meat in the fridge for 18-24 hours. Once the meat is laid out on the rack to dry, season with cracked (or coarse) black pepper. Dry using your favorite method, as desired. We generally use our Nesco food dehydrator set at 165F for 4-5 hours.
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- While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
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- Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.
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- To make beef jerky, prep the protein: Seal the steak in plastic wrap and stick it in the freezer until it stiffens slightly, about an hour.
- This will make the slicing easier. Remove the beef, unwrap it, and use a sharpened chef’s knife to cut it into 1⁄4"-thick, 4"-long strips.
- Treat your meat: Marinating the meat gives jerky the most flavor; let it sit in the rub overnight in the fridge.
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- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
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- Prepare the marinade: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce, and the cracked black peppercorns.
- Marinate the meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade.
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- In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
- Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
- Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
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