How to Prepare Perfect Snap'n Peppery Beef Jerky

Cooking beef with easy and tasty.

Snap'n Peppery Beef Jerky. Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying. This Peppered Beef Jerky recipe is packed with classic jerky flavor and a black pepper kick.

Snap'n Peppery Beef Jerky The only pepper in this recipe is the lemon pepper and some black pepper. Throw in some garlic, salt, and soy sauce; you have a great batch of jerky just beggin' to be eaten! Start by mixing all of the ingredients in a bowl or ziplock bag and then add the previously sliced beef strips. You can have Snap'n Peppery Beef Jerky using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Snap'n Peppery Beef Jerky

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

This smoked peppery beef jerky really turned out fantastic! I love the eye of round because it has minimal marbling (fat) and the cut makes jerky that has. Beef Jerky, Nuts, Dried Fruits and more in BULK sizing. Healthy, Keto Friendly, Paleo, Gluten Free, Non GMO, All Natural Organic.

Snap'n Peppery Beef Jerky instructions

  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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