If you like the peppered beef jerky in the bag, you will absolutely love this.
Ingredients
- 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
- ¾ cup Worcestershire sauce
- ¾ 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
- ¼ teaspoon cayenne pepper
- ¼ teaspoon coriander seeds (Optional)
- ¾ cup water, or as needed
- ¼ teaspoon ground black pepper to taste
Directions
Step 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.
Step 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.
Step 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.
Step 4
Preheat oven to 300 degrees F (150 degrees C).
Step 5
Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
Step 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).
Step 7
Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
Step 8
If desired, sprinkle strips with more coriander seeds and black pepper.
Step 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. Store in refrigerator.
Cook’s Note:
Store in zipper bag. Keeps well in refrigerator for up to one month.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 169 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 7% |
Cholesterol68mg | 23% |
Sodium569mg | 25% |
Total Carbohydrate4g | 1% |
Dietary Fiber0g | 1% |
Total Sugars2g | |
Protein28g | |
Vitamin C1mg | 7% |
Calcium17mg | 1% |
Iron3mg | 18% |
Potassium350mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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