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Atwood's Peppered Micro-wave Jerky

SUBMITTED BY: Dale Atwood

"Peppered beef jerky made easy! The hardest is 3 days in dry brine. Enjoy professional jerky at 1/4 of the cost. Eat my recipe!!"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 1 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  4 Hrs
READY IN  3 Days 4 Hrs 15 Min
Original recipe yield 3 pounds

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 tablespoons Demerara sugar
  • 3 tablespoons salt
  • 1 1/2 teaspoons curing salt
  • 2 tablespoons crushed dried chile pepper
  • 2 teaspoons cayenne pepper
  • 2 tablespoons garlic pepper seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon finely ground juniper berries
  • 6 pounds beef round steak, cut into 6x1/2 inch strips

DIRECTIONS

  1. In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl.
  2. Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days.
  3. Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by Rog
What a waste of steak. Definitely not worth the wait. MORE


 
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Nutritional Information
Atwood's Peppered Micro-wave Jerky

Servings Per Recipe: 24

Amount Per Serving

Calories: 244

  • Total Fat: 14.6g
  • Cholesterol: 71mg
  • Sodium: 1194mg
  • Total Carbs: 3.5g
  •     Dietary Fiber: 0.1g
  • Protein: 23.2g

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