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Mike's Peppered Beef Jerky

Cost $25, save $15

Source: Recommended by CookPal

  • 660 Min
  • 24 Servings
  • $25

INGREDIENTS

  • Beef and Marinade

    • 🥩 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
    • Âľ cup Worcestershire sauce
    • Âľ cup soy sauce
    • 1 ½ tablespoons brown sugar
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 1 tablespoon ground black pepper
    • 1 teaspoon liquid smoke, or more to taste
    • ÂĽ teaspoon cayenne pepper
    • ÂĽ teaspoon coriander seeds (Optional)
    • đź’§ Âľ cup water, or as needed
    • ÂĽ teaspoon ground black pepper to taste

STEPS

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.

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.

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.

4

Preheat oven to 300 degrees F (150 degrees C).

5

Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

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).

7

Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.

8

If desired, sprinkle strips with more coriander seeds and black pepper.

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.

NUTRIENTS

Per 1 serving

🔥

0

Calories

  • 28g
    Protein
  • 4g
    Carbs
  • 4g
    Fats

đź’ˇ Tips

Ensure the beef strips are cut evenly to avoid undercooked or overly dried pieces.Use a thermometer to ensure the internal temperature of the jerky reaches at least 150°F during baking to ensure food safety.To enhance flavor, let the beef marinate for a full 24 hours.Store beef jerky in an airtight container to prolong freshness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.