Peppered Beef Jerky Recipe Recipe 455

Steps:

• 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.
• 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.
• 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.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• 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).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• 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.

Steps:

• First we need to prepare our beef for the marinade. Working with slightly frozen Beef will make it easier to slice thin for this recipe. Remove all fat from the beef. You do not want fat in your Jerky Sticks because the fat has moisture and we are trying to get all the moisture out of the Beef to turn it into Jerky. Also, fat can make your Beef turn rancid when storing it so we need to remove every bit of it. Slice all the Beef into thin strips. Let's make the marinade! In a large bowl, combine the soy sauce, Worcestershire, garlic & onion powder, Liquid Smoke and the pepper. Then add the beef to the marinade and stir well. Transfer the Beef and the Marinade to a large resealable bag. Get all the air out and seal tightly. Place the bag on a tray and refrigerate over night, turning the bag occasionally. The next day, Preheat your oven to 170°F. We are going to be baking low and slow to create our Jerky. Empty the Marinade and Beef into a colander and let the excess Marinade drain off. Get out a baking sheet and paper towels. Line the bottom of the baking sheet with 2 paper towels. Lay the Strips of Beef out onto the paper towels in a single layer. Now put two more paper towels on top of the first layer of beef Strips and start a second layer. Continue until all your beef is layered in the pan and covered with paper towels. We are trying to get as much moisture off the Beef during this step of the process. Now get out 2 cookie cooling racks and 2 baking sheets. Line the Beef Strips on the cookie racks with pieces close together but not touching. During the cooking process the Beef will be shrinking down. Then set the cookie racks on the baking sheets. Put the Beef in the oven, set the timer for 2 hours. Leave the oven door propped open with an oven mitt or potholder. This is to let the moisture out of the oven during the baking process. Check the Beef after 2 hours, you are looking for the Beef to bend, not snap, it should be dry but not so much so that it breaks apart. All ovens are different so your cooking time can take any where from 2 hours to 4 hours. My Jerky takes about 3 hours in my oven. After 2 hours just keep checking the consistency, and you may have to do a little taste testing to ensure you have the right texture. Store the Peppered Beef Jerky in an airtight container. It probably won't last long! Recipe by: Hot Dish Homemaker