Extra Spicy Beef Jerky Recipe
10 lb London broil
1 Tbs Ground black pepper
1 16oz bottle Soy sauce
1 3oz bottle Louisiana hot sauce
3 cloves Raw garlic
1/4 C Dark brown sugar
1 ts Liquid smoke
Vegetable oil cooking spray
Preparing the jerky: Freeze meat until firm but not hard; then cut into 1/4-inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, crush garlic and combine with soy sauce, black pepper, hot sauce, brown sugar, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate overnight, stirring occasionally; recover tightly after stirring.
Drying the jerky: Depending upon the drying method you’re using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator and oven drying: Arrange trays according to manufacturer’s directions (if using dehydrator) and dry at 140-degrees until a piece of jerky cracks, but does not break when bent (8 to 10 hours, let jerky cool for 5 minutes before testing). Let jerky cool completely on racks; remove from racks and store in airtight, insect proof containers in a cool, dry place. You may also freeze or refrigerate the jerky, however keep in mind that cold jerky will collect moisture from the air when taken out of cold storage.
Makes about 3-4 pounds.
Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.
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