SPICY BEEF JERKY RECIPE RECIPES

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SPICY BEEF JERKY RECIPE - FOOD.COM



Spicy Beef Jerky Recipe - Food.com image

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

2 lbs london broil beef or 2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
4 cloves garlic, mashed
1 jar red chili sauce (found in the Asian section of the store)

Steps:

  • Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to 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

1 12 oz Bottle Dark Beer
1/4 cup Brown Sugar
2 tbsp Coarse Black Pepper
4 tbsp Garlic Salt
2 tbsp Hot Sauce
2 tablespoons, divided Pit Boss Sweet Heat Rub
1 tablespoon Quick Curing Salt
1 cup Soy Sauce
2 pounds Trimmed Flank Steak
¼ Worcestershire Sauce
Large mixing bowl
Large resealable plastic bag
Paper Towel
Sharp Knife
Tongs
Whisk
Don’t like beef? Use turkey breast instead for a lean white meat alternative.
When learning how to make beef jerky, it is important to select the right cut of lean beef. The right cut of beef makes all the difference when making great tasting jerky.
It’s important to select a lean beef cut with as little fat as possible. Why? Because, fat can ruin and spoil the jerky. It becomes rancid over time. So, if you want jerky that will last as long as possible without spoiling, select a very lean cut of beef.
In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2tablespoons of the Sweet Heat seasoning, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.
Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).
Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.
Pit Boss Oak Harwood Pellets

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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