Considering the basis of making beef jerky, we provide several different recipes to let you know how many choices and methods you have.

Pepper beef jerky recipe

raw material

Baked, round eyes, 2 pounds, sliced and its granules.

Cloves, garlic, chopped

Soy sauce, soy sauce, one cup

Sauce, Worcestershire, half a cup.

Sugar, brown, half a cup

Onion powder, 2 teaspoons

Pepper, red, thin slices, 2 teaspoons

Black pepper, 2 tablespoons

Beer or beef soup, you choose, one cup.

Optional: 1 teaspoon "instacure # 1" (also known as powdered salt, also known as "Prague powder # 1")

instruction

Put everything except beef in a one-gallon sealed plastic bag. Seal and shake until the brown sugar is completely dissolved.

Add the chopped beef into the marinade and gently stir it to cover the surrounding area.

The cold storage time is 8-24 hours. The secret of making delicious beef jerky is that the longer it is marinated, the saltier each bite will be.

Take the note out of the bag and put it on the paper towel. Pat the meat dry.

Preheat the smoke to 170 degrees Fahrenheit. Put the meat slices on the grill and season them with black pepper if you like.

The smoking time is between 2 and 5 hours, depending on the thickness of your slice. Check frequently in the first hour to ensure uniform drying. The ideal texture is a little elastic, not completely soft. If the beef jerky breaks when bending, it is overcooked.

While the beef jerky is still hot, put it in a gallon-sized bag, leaving only a small part of the zipper. All the heat is wrapped in the bag, which keeps the meat steaming and moisture.

If you use optional ingredients, your beef jerky can be kept for weeks without refrigeration. If optional ingredients are not used, beef jerky can be refrigerated for several weeks. In the beef jerky factory where I worked, it takes about 4 kg of meat to make 1 kg of beef jerky. The yield of beef jerky depends on the degree of dehydration and the content of salt and sugar in the meat. Excessive dehydration will reduce your net weight. Beef jerky containing a lot of salt and sugar will retain more water, but it will still prevent water from being used by bacteria. The final product is elastic and easier to chew, but you have to spend more money on water, salt and sugar.