Beef Jerky Recipes For Pellet Smoker

Atwood's Peppered Micro-Wave Jerky

Recipe Summary Atwood's Peppered Micro-Wave Jerky

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!!

Ingredients | Beef Jerky Recipes For Pellet Smoker

6 tablespoons Demerara sugar

3 tablespoons salt

1 teaspoon curing salt (Prague powder #1)

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

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.

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.

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.

Info | Beef Jerky Recipes For Pellet Smoker

prep: 15 mins cook: 4 hrs additional: 3 days total: 3 days Servings: 24 Yield: 3 pounds

TAG : Atwood's Peppered Micro-Wave Jerky

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