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Snap'n Peppery Beef Jerky Recipe

Snap'n Peppery Beef Jerky Recipe
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Cooking Time : 6 minutes
Serving : 24
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Prepare the ingredients before making Snap'n Peppery Beef Jerky in your home. Then, follow these steps below to serve Snap'n Peppery Beef Jerky for your family or friends.

Ingredients: Snap'n Peppery Beef Jerky

  • Hardware Needed
  • 1 dehydrator
  • 1 Jerky Gun
  • Basting Sauce
  • 1/4 cup worcestershire sauce
  • 1/4 cup liquid smoke
  • 1/4 cup ketchup
  • Ingredients
  • 2 1/2 lb 93/7 ground beef
  • 2 1/4 tsp sea salt
  • 1 1/8 tsp of Accent seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 1/8 tbsp meat tenderizer
  • 1 1/2 tsp ground black pepper
  • 1 1/2 tbsp brown sugar

How to Make Snap'n Peppery Beef Jerky

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Snap'n Peppery Beef Jerky in your home by yourself.

    Step 1
  • In a small bowl mix all of the basting sauce ingredients and mix well. Set aside.
  • Step 2
  • In a large bowl, mix together the rest of the ingredients by hand. Make sure all of the spices are well incorporated into the ground beef.
  • Step 3
  • Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
  • Step 4
  • With a basting brush, brush all of the jerky strips with the basting sauce. (You only need to do the top side at this time.)
  • Step 5
  • Turn the dehydrator on and set it to the jerky setting which is 160°F/71°C. Let it run for 2 hours.
  • Step 6
  • Turn all of the jerky strips over and pat them with paper towels to remove excess grease. Baste the tops with the basting sauce and let run another 2 hours.
  • Step 7
  • Wipe off the excess grease with a paper towel. Flip the jerky strips and wipe again. Baste with sauce and dehydrate for 1 hour.
  • Step 8
  • One last time. Wipe off the excess grease with a paper towel. Flip the jerky strips and wipe again. Baste with sauce and dehydrate for 1 hour.
  • Step 9
  • They are ready to eat warm, but I like to let them cool. The basting sauce transforms into an almost savory candy-like coating and gives the jerky some snap.
  • Step 10
  • Notes: My jerky gun came with 2 tips. 1 for making thin jerky and a dual tip for making thicker ones. I used the thicker tip for this recipe. If you wish to make the thinner kind, you will need to adjust the dehydrating times accordingly.
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