Mike's Peppered Beef Jerky Recipe - Allrecipes.com
Mike's Peppered Beef Jerky Recipe
  • READY IN 1+ days

Mike's Peppered Beef Jerky

Recipe by  

"If you like the peppered beef jerky in the bag, you will absolutely love this."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 hrs
  • READY IN

    1 day 10 hrs 25 mins

Directions

  1. Place 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.
  2. Mix 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.
  3. Place 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.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  6. Bake 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).
  7. Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  8. If desired, sprinkle strips with more coriander seeds and black pepper.
  9. Turn 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.
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Footnotes

  • Cook's Note:
  • Store in zipper bag. Keeps well in refrigerator for up to one month.
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Reviews More Reviews

Oct 16, 2012

I made this two weeks ago and it was ridiculously awesome! I added more pepper/spice because I like it hot and the results did not dissappoint. MY dehydrator, at 155 degrees only took 5 hours to dry them fully which seemed odd, but I haven't died yet. I am currently working on a second batch :)

 
Apr 04, 2012

made this yesterday...dh said it was great!!! only thing i did was 1/2 the recipe...used trimmed sirloin...will forsure make it again...thanks mike!!! ;o) ps i used my smoker (hickory & whiskey wood chips for about 4 hours on really low 200 degree heat) yummo

 

11 Ratings

Nov 15, 2012

When I submitted this recipe step 6 was not included. I use only my dehydrater for drying and not the oven, this is why the time may be shorter.

 
Jan 12, 2014

We made this for Christmas as gifts for our diabetic relatives...and the rest of us jerky lover's too. It was fabulous. The leaner the beef the shorter the dehydrator time and the safer the finished product. We used round steak, but found it still too fatty. We will use top round or some other type of leaner beef next time. However, the flavor was perfect..and no nitrites like store-bought jerky. Much cheaper too! We did not change anything in this recipe. Thanks Mike.

 
Nov 14, 2012

Very good but a bit too sweet for my taste. Will make again but alter the sugar quantity and really lay on the pepper next time.

 
Apr 07, 2014

Amazing! I make this before long camping trips and it always hits the spot

 
May 18, 2014

The dehydrator and the oven made the beef extremely dry. Plus, I over used the black pepper. I have now seen Mikes addition about only using dehydrator for drying. Another than my mistakes for dehydrating and over use of black pepper, the recipe smelled awesome marinating. I won't make the same mistake next time.

 
Sep 22, 2013

Excellent

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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