Snap'n Peppery Beef Jerky

When I got my dehydrator and jerky gun my wife just rolled her eyes and said, Great, more kitchen toys we have no room for . I think this recipe helped soften her up a bit.

  1. Hardware Needed
  2. 1 dehydrator
  3. 1 Jerky Gun
  4. Basting Sauce
  5. 1/4 cup worcestershire sauce
  6. 1/4 cup liquid smoke
  7. 1/4 cup ketchup
  8. Ingredients
  9. 2 1/2 lb 93/7 ground beef
  10. 2 1/4 tsp sea salt
  11. 1 1/8 tsp of Accent seasoning
  12. 1/4 tsp garlic powder
  13. 1/4 tsp red pepper flakes
  14. 1 1/8 tbsp meat tenderizer
  15. 1 1/2 tsp ground black pepper
  16. 1 1/2 tbsp brown sugar
  1. Change In a small bowl mix all of the basting sauce ingredients and mix well Set aside
  2. Change In a large bowl mix together the rest of the ingredients by hand Make sure all of the spices are well incorporated into the ground beef
  3. Change Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays
  4. Change With a basting brush brush all of the jerky strips with the basting sauce (You only need to do the top side at this time)
  5. Change Turn the dehydrator on and set it to the jerky setting which is 160°F/71°C Let it run for 2 hours
  6. Change Turn all of the jerky strips over and pat them with paper towels to remove excess grease Baste the tops with the basting sauce and let run another 2 hours
  7. Wipe off the excess grease with a paper towel Flip the jerky strips and wipe again Baste with sauce and dehydrate for 1 hour
  8. One last time Wipe off the excess grease with a paper towel Flip the jerky strips and wipe again Baste with sauce and dehydrate for 1 hour
  9. Change They are ready to eat warm but I like to let them cool The basting sauce transforms into an almost savory candy-like coating and gives the jerky some snap
  10. Notes: My jerky gun came with 2 tips 1 for making thin jerky and a dual tip for making thicker ones I used the thicker tip for this recipe If you wish to make the thinner kind you will need to adjust the dehydrating times accordingly

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