Snap'n Peppery Beef Jerky. 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.

Ingredients of Snap'n Peppery Beef Jerky

1. Es ist of Hardware Needed.
2. Du brauchst 1 of dehydrator.
3. Bereiten 1 of Jerky Gun.
4. Es ist of Basting Sauce.
5. Es ist 1/4 cup of worcestershire sauce.
6. Du brauchst 1/4 cup of liquid smoke.
7. Du brauchst 1/4 cup of ketchup.
8. Bereiten of Ingredients.
9. Du brauchst 2 1/2 lb of 93/7 ground beef.
10. Es ist 2 1/4 tsp of sea salt.
11. Bereiten 1 1/8 tsp of of Accent seasoning.
12. Du brauchst 1/4 tsp of garlic powder.
13. Bereiten 1/4 tsp of red pepper flakes.
14. Bereiten 1 1/8 tbsp of meat tenderizer.
15. Es ist 1 1/2 tsp of ground black pepper.
16. Du brauchst 1 1/2 tbsp of brown sugar.

This smoked peppery beef jerky really turned out fantastic! 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.

Snap'n Peppery Beef Jerky Anleitung

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..

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. Could try it with less pepper. This jerky is doused in a beer, soy sauce and black pepper marinade, and smoked low and slow for an epic Put the beef slices into a large resealable plastic bag. Pour the marinade mixture over the beef and massage the bag so that all the slices get coated. Homemade beef jerky just got faster than ever.