Snap'n Peppery Beef Jerky

Name: Snap'n Peppery Beef Jerky
Total time: 23400 s
Yield: 24 servings
Cuisine: American
Ingredients: 1 dehydrator; 1 Jerky Gun; 1/4 cup worcestershire sauce; 1/4 cup liquid smoke; 1/4 cup ketchup; 2 1/2 lb 93/7 ground beef; 2 1/4 tsp sea salt; 1 1/8 tsp of Accent seasoning; 1/4 tsp garlic powder; 1/4 tsp red pepper flakes; 1 1/8 tbsp meat tenderizer; 1 1/2 tsp ground black pepper; 1 1/2 tbsp brown sugar

King-Crimson @King_Crimson

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.

King-Crimson @King_Crimson

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.

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Ingredients

6 hours 30 mins

24 servings

Hardware Needed
1dehydrator
1Jerky Gun
Basting Sauce
1/4 cupworcestershire sauce
1/4 cupliquid smoke
1/4 cupketchup
Ingredients
2 1/2 lb93/7 ground beef
2 1/4 tspsea salt
1 1/8 tspof Accent seasoning
1/4 tspgarlic powder
1/4 tspred pepper flakes
1 1/8 tbspmeat tenderizer
1 1/2 tspground black pepper
1 1/2 tbspbrown sugar

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Steps

6 hours 30 mins

1

In a small bowl mix all of the basting sauce ingredients and mix well. Set aside.
2

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

Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
4

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

Turn the dehydrator on and set it to the jerky setting which is 160°F/71°C. Let it run for 2 hours.
6

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

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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King-Crimson @King_Crimson

on January 04, 2015 07:12

Hi, after taking a 3 year break from Cookpad I am back. I'm glad I didn't delete my account. I am looking forward to adding some more family recipes and trying some of yours.