Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, snap'n peppery beef jerky. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Snap'n Peppery Beef Jerky is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Snap'n Peppery Beef Jerky is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have snap'n peppery beef jerky using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Snap'n Peppery Beef Jerky:
- Get Hardware Needed
- Make ready 1 dehydrator
- Make ready 1 Jerky Gun
- Prepare Basting Sauce
- Take 1/4 cup worcestershire sauce
- Prepare 1/4 cup liquid smoke
- Make ready 1/4 cup ketchup
- Get Ingredients
- Get 2 1/2 lb 93/7 ground beef
- Prepare 2 1/4 tsp sea salt
- Prepare 1 1/8 tsp of Accent seasoning
- Get 1/4 tsp garlic powder
- Take 1/4 tsp red pepper flakes
- Get 1 1/8 tbsp meat tenderizer
- Prepare 1 1/2 tsp ground black pepper
- Make ready 1 1/2 tbsp brown sugar
Instructions to make Snap'n Peppery Beef Jerky:
- In a small bowl mix all of the basting sauce ingredients and mix well. Set aside.
- 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.
- Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
- 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.)
- Turn the dehydrator on and set it to the jerky setting which is 160°F/71°C. Let it run for 2 hours.
- 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.
- Wipe off the excess grease with a paper towel. Flip the jerky strips and wipe again. Baste with sauce and dehydrate for 1 hour.
- 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.
- 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.
- 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.
So that’s going to wrap this up with this special food snap'n peppery beef jerky recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
