Spicy Peppered Beef Jerky Recipes

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

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:

• In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce.
• Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill.
• Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips.
• Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly.
• Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees.
• Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper.
• Bake for 1 1/2 - 2 hours.
• Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.