SPICY BEEF JERKY RECIPE - FOOD.COM
This is not for the weak of heart. But for those who like things spicy. The prep time includes the time it takes to marinate the meat.
Total Time 8 hours
Prep Time 5 hours
Cook Time 3 hours
Yield 30 strips
Number Of Ingredients 7
Steps:
- Place the meat in the freezer for an hour or so, until it is very firmbut not frozento make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
- Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
- Remove the meat from the marinade and pat it dry with absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
- Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
Nutrition Facts : Calories 64.9, FatContent 2.2, SaturatedFatContent 0.9, CholesterolContent 19.7, SodiumContent 375, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 1.1, ProteinContent 7
PEPPERED SPICY BEEF JERKY – PIT BOSS GRILLS
Provided by Thomas Sawyer
Total Time 28 hours
Prep Time 24 hours
Cook Time 4 hours
Yield 4-6
Number Of Ingredients 23
Steps:
- When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
- Fire up your Pit Boss Smoker and set the temperature to 200°F. If using a sawdust or charcoal smoker, set it up for medium low heat.
- Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
- Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
- Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks.
- ENJOY!
Nutrition Facts : ServingSize 4-6
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