Texas Jerky Recipes

SOUTH TEXAS JALAPENO JERKY

Steps:

• Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
• While the meat is hardening in the freezer, add worcestershire sauce, soy sauce, garlic powder, black pepper, salt, beef broth, liquid smoke, and jalapeno in a blender and blend until jalapeno pieces are very small. Pour marinade into zip lock bag.
• After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat 1/4" to 1/8" thick.
• Add beef strips to your marinade and shake the bag coating meat evenly. Allow 6-24 hours to marinate the jerky. Shake/mix the bag every couple hours to allow the marinade to evenly soak in to each piece of meat.
• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on ground jalapeno pepper (optional). Add heavily for a real kick, or light for a nice spice.
• Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 165 degrees and another 1 hours at 145 degrees.
• Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.

TEXAS JERKY

Steps:

• Combine ingredients, stir until blended.
• Add ground beef, mix.
• Marinade several hours in refrigerator.
• Pat mixture out between two pieces of plastic wrap,very thin and remove top piece,cut into thin strips and place in the dehydrator for 4-5 hours.It is VERY EASY