There are a lot of styles, flavors, etc. when it comes to jerky. One of my goals, besides flavor, is to let it compliment the natural beef flavor. I already have a few different types I've done, Asian, spicy Asian, BBQ, garlic, and peppered.
I will keep creating different flavored beef jerky, but for now, I leave you with:
Peppered Beef Jerky (I'm am still playing around with this recipe):
Ingredients:
1/2 cup Fresh coarsely ground black pepper (use as little as much as you want)
1 Tablespoon coarse kosher salt
About 1 lb thinly sliced beef (I try to use a sirloin style chuck roast, because it's leaner with less fat marbling)
Directions:
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Jerky prep step 2. salt and pepper both sides |
2. Salt and pepper both sides of meat
3. Refrigerate for 8 - 24 hours
4. Lay strips of jerky on your dehydrator trays
5. Start dehydrator, let run 4 hours before messing with it
6. After 4 hours, begin checking the jerky every 30 mins. (The thinner the piece, the sooner they will be done, and depending in whether you want a chewy jerky or not, will also change the amount of time)
7. Once the jerky is done, let it cool down before storing
*for more consistently sliced pieces, use a meat slicer
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