Peppered Beef Jerky Recipes

SMOKED PEPPERED BEEF JERKY RECIPE - TRAEGER GRILLS®

Steps:

• In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
• With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).
• Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade.
• Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
• Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
• Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
• Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!

PEPPERED BEEF JERKY

Steps:

• In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
• Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
• Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
• Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
• Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long
• Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.

PEPPERED BEEF JERKY RECIPE RECIPE - (4.5/5)

Steps:

• First we need to prepare our beef for the marinade. Working with slightly frozen Beef will make it easier to slice thin for this recipe. Remove all fat from the beef. You do not want fat in your Jerky Sticks because the fat has moisture and we are trying to get all the moisture out of the Beef to turn it into Jerky. Also, fat can make your Beef turn rancid when storing it so we need to remove every bit of it. Slice all the Beef into thin strips. Let's make the marinade! In a large bowl, combine the soy sauce, Worcestershire, garlic & onion powder, Liquid Smoke and the pepper. Then add the beef to the marinade and stir well. Transfer the Beef and the Marinade to a large resealable bag. Get all the air out and seal tightly. Place the bag on a tray and refrigerate over night, turning the bag occasionally. The next day, Preheat your oven to 170°F. We are going to be baking low and slow to create our Jerky. Empty the Marinade and Beef into a colander and let the excess Marinade drain off. Get out a baking sheet and paper towels. Line the bottom of the baking sheet with 2 paper towels. Lay the Strips of Beef out onto the paper towels in a single layer. Now put two more paper towels on top of the first layer of beef Strips and start a second layer. Continue until all your beef is layered in the pan and covered with paper towels. We are trying to get as much moisture off the Beef during this step of the process. Now get out 2 cookie cooling racks and 2 baking sheets. Line the Beef Strips on the cookie racks with pieces close together but not touching. During the cooking process the Beef will be shrinking down. Then set the cookie racks on the baking sheets. Put the Beef in the oven, set the timer for 2 hours. Leave the oven door propped open with an oven mitt or potholder. This is to let the moisture out of the oven during the baking process. Check the Beef after 2 hours, you are looking for the Beef to bend, not snap, it should be dry but not so much so that it breaks apart. All ovens are different so your cooking time can take any where from 2 hours to 4 hours. My Jerky takes about 3 hours in my oven. After 2 hours just keep checking the consistency, and you may have to do a little taste testing to ensure you have the right texture. Store the Peppered Beef Jerky in an airtight container. It probably won't last long! Recipe by: Hot Dish Homemaker

SPICY PEPPERED BEEF JERKY

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.