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Mike's Peppered Beef Jerky Recipe

Recipe by: Michael D.

"If you like the peppered beef jerky in the bag, you will absolutely love this."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 h
  • Ready In1 d 10 h 25 m
  • 1Place 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.
  • 2Mix 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.
  • 3Place 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.
  • 4Preheat oven to 300 degrees F (150 degrees C).
  • 5Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  • 6Bake 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).
  • 7Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  • 8If desired, sprinkle strips with more coriander seeds and black pepper.
  • 9Turn 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.
Footnotes
  • Cook's Note:
  • Store in zipper bag. Keeps well in refrigerator for up to one month.
Ingredients
  • 24 servings
  • 169 cals
  • 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
  • 3/4 cup Worcestershire sauce
  • 3/4 cup soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon liquid smoke, or more to taste
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon coriander seeds
  • 3/4 cup water, or as needed
  • 1/4 teaspoon coriander seeds (optional)
  • ground black pepper to taste (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    169
    8%
  • Fat:
    4
    6%
  • Carbs:
    3.8
    1%
  • Protein:
    27.9
    56%
  • Cholesterol:
    68
    23%

Based on a 2,000 calorie diet

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