Marinated Spicy Jerky
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
beef
or caribou round |
|
| 6 | teaspoons |
salt
|
|
| 4 | teaspoons |
black pepper
|
|
| 4 | teaspoons |
chili powder
|
|
| 4 | teaspoons |
garlic powder
|
|
| 4 | teaspoons |
onion powder
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| 2 | teaspoons |
liquid smoke
|
*
|
| 1 | cup |
water
|
|
| ¾ | cup |
soy sauce, tamari
|
|
| ½ | cup |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
beef
or caribou round |
|
| 3E+1 | ml |
salt
|
|
| 2E+1 | ml |
black pepper
|
|
| 2E+1 | ml |
chili powder
|
|
| 2E+1 | ml |
garlic powder
|
|
| 2E+1 | ml |
onion powder
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
liquid smoke
|
*
|
| 237 | ml |
water
|
|
| 177 | ml |
soy sauce, tamari
|
|
| 118 | ml |
worcestershire sauce
|
|
Directions
Trim all fat off the meat and cut into ¼ inch thick strips.
Mix other ingredients together in a bowl.
Add the meat and cover.
Marinade overnight.
Remove from marinade and let dry on a rack.
Line a cookie sheet with foil and arrange meat on it in a single layer.
Dry for 6 or more hours at 175, turning after 3 hours.
Cool and bag it.
