Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, snap'n peppery beef jerky. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
I show you how easy it is to make homemade Peppered Beef Jerky in your oven. Click "Show More" below for the recipe!!! In South Africa, there's a thicker form of peppery jerky called "biltong," which you can try out with this recipe from Jerk 'N Pickle in Belmont, C.
Snap'n Peppery Beef Jerky is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Snap'n Peppery Beef Jerky is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have snap'n peppery beef jerky using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Snap'n Peppery Beef Jerky:
- Make ready Hardware Needed
- Take 1 dehydrator
- Take 1 Jerky Gun
- Get Basting Sauce
- Make ready 1/4 cup worcestershire sauce
- Get 1/4 cup liquid smoke
- Make ready 1/4 cup ketchup
- Make ready Ingredients
- Take 2 1/2 lb 93/7 ground beef
- Prepare 2 1/4 tsp sea salt
- Prepare 1 1/8 tsp of Accent seasoning
- Make ready 1/4 tsp garlic powder
- Take 1/4 tsp red pepper flakes
- Take 1 1/8 tbsp meat tenderizer
- Get 1 1/2 tsp ground black pepper
- Prepare 1 1/2 tbsp brown sugar
Fire up the smoker and get ready to make some really good beef jerky that everyone will be enjoy! Homemade Beef Jerky made easy with dozens of tasty recipes. Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying. no changes will not do this one again just because it was too peppery for my liking.
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.
Could try it with less pepper. I have made this recipe a couple of times, each time gets better and better. It may take a couple times to get the beef jerky just right since you will need to experiment with thickness, marinade time, and This smoked peppery beef jerky really turned out fantastic! Thread in 'Beef' Thread starter Started by bama bbq I got the new Smoke cookbook from Weber and as I thumbed through I saw a recipe for Peppery Beef Jerky I just had to try. I love my beef jerky nice and peppery and savory.
So that is going to wrap this up for this exceptional food snap'n peppery beef jerky recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
