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Spicy Beef Jerky Recipe
|Boneless beef||1 1⁄4 Pound, with top round|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Red pepper sauce||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1414 Calories from Fat 663
% Daily Value*
Total Fat 73 g113%
Saturated Fat 23.6 g118.1%
Trans Fat 0 g
Cholesterol 328.9 mg
Sodium 3985.9 mg166.1%
Total Carbohydrates 28 g9.2%
Dietary Fiber 1.3 g5.2%
Sugars 19.1 g
Protein 151 g303%
Vitamin A 0.4% Vitamin C 3.3%
Calcium 7.4% Iron 95.6%
*Based on a 2000 Calorie diet
Freeze beef until partially frozen, about 1 hour.
Cut beef diagonally across grain into 1/8-inch slices.
Mix remaining ingredients; stir in beef.
Cover and refrigerate at least 1 hour; drain.
Place beef in single layer on racks in 2 jelly roll pans, 15 1/2x 10 1/2x 1 inch (do not overlap slices).
Dry beef in 200Â° oven, rotating pans every 2 hours, in oven with door slightly ajar until beef bends and cracks but does not break, about 4 1/2 hours.
Cool; store in airtight container at room temperature no longer than 4 weeks.
â–¡ Microwave Directions: Prepare beef as directed.
Arrange half of beef slices close together on microwavable bacon rack.
Cover with waxed paper and microwave on low (30%) 21 minutes.
Arrange drier strips in center of rack; rotate rack 1/2 turn.
Microwave 21 minutes longer.
Rotate rack 1/2 turn and microwave until dry but slightly pliable, about 10 minutes.
Cool on towel; cover with additional towel.
Repeat with remaining beef slices.
Let stand 24 hours before storing.
Spicy Fish Jerky: Substitute 1-pound skinless cod fillet for beef.
Cut partially frozen fish into 1/4-inch slices.
Reduce marinade time to 15 minutes.
Increase drying time to about 5 hours.