Cracked Black Pepper Jerky Recipes

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MIKE'S PEPPERED BEEF JERKY



Mike's Peppered Beef Jerky image

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

4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds
¾ cup water, or as needed
¼ teaspoon coriander seeds
¼ teaspoon ground black pepper to taste

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



Cracked Black Pepper Venison Jerky image

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

5 pounds sliced venison. mine came out just right. not to thin and not too thick. make sure they are all the same thickness or as close as you can get so get done at the same time. next time i might partially freeze the meat before slicing.
MARINADE
1 c worcestershire sauce
1/4 c soy sauce
2 Tbsp canning salt
3 Tbsp fine grind black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 1/2 tsp mortons tender quick curing mix

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



Peppered Beef Jerky image

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

2 pounds eye of round roast (sliced thin against the grain)
4 cloves garlic (minced)
1 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup brown sugar
2 teaspoons onion powder
2 teaspoons red pepper flakes
2 Tablespoons black pepper
1 cup beer or beef stock

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



CRACKED BLACK PEPPER JERKY image

Number Of Ingredients 7

1 cup of Worcestershire sauce
1/4 cup of soy sauce
2 tablespoons of canning salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
1 1/2 teaspoons of Morton® Tender Quick® curing mix

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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