Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Mike's Peppered Beef Jerky

4

0 min

Mike's Peppered Beef Jerky

Mike's Peppered Beef Jerky Photo 1

Time

0 min

Serving

24 persons

Calories

169

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
If you like the peppered beef jerky in the bag, you will absolutely love this.

Ingredients

  • very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips: 4 pound
  • Worcestershire sauce: 0.75 cup
  • soy sauce: 0.75 cup
  • ½ tablespoons brown sugar: 1 piece
  • onion powder: 1 Tbsp
  • garlic powder: 1 Tbsp
  • ground black pepper: 1 Tbsp
  • liquid smoke: 1 tsp (to taste)
  • cayenne pepper: 0.25 tsp
  • coriander seeds: 0.25 tsp (optional)
  • water: 0.75 cup (or as needed)
  • coriander seeds: 0.25 tsp (optional)
  • ground black pepper: 0.25 tsp (to taste)

Metric Conversion

Stages of cooking

Mike's Peppered Beef Jerky Photo 21
Mike's Peppered Beef Jerky Photo 32
Mike's Peppered Beef Jerky Photo 43
Mike's Peppered Beef Jerky Photo 54
Mike's Peppered Beef Jerky Photo 65
Mike's Peppered Beef Jerky Photo 76
Mike's Peppered Beef Jerky Photo 87
Mike's Peppered Beef Jerky Photo 98
Mike's Peppered Beef Jerky Photo 109
  1. 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.
    Mike's Peppered Beef Jerky Photo 2
  2. 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.
    Mike's Peppered Beef Jerky Photo 3
  3. 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.
    Mike's Peppered Beef Jerky Photo 4
  4. Preheat oven to 300 degrees F (150 degrees C).
    Mike's Peppered Beef Jerky Photo 5
  5. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
    Mike's Peppered Beef Jerky Photo 6
  6. 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).
    Mike's Peppered Beef Jerky Photo 7
  7. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
    Mike's Peppered Beef Jerky Photo 8
  8. If desired, sprinkle strips with more coriander seeds and black pepper.
    Mike's Peppered Beef Jerky Photo 9
  9. 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.
    Mike's Peppered Beef Jerky Photo 10

How did you like this article?

You may also like