Recipe by Michael D.
"If you like the peppered beef jerky in the bag, you will absolutely love this."
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very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
1 1/2 tablespoons
ground black pepper
liquid smoke, or more to taste
water, or as needed
ground black pepper to taste
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 :)
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.
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
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.
Hey Mike - I have used this recipe several times AS IS and we love it! Some variations we have tried is adding more pepper and even a tablespoon of hot chili sauce for added kick. Thanks for sharing. I have some venison left from last fall that I want to cook to make room in the freezer and will be using it again shortly. Thanks again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mike's Peppered Beef Jerky
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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