Peppered Jerky on the Nesco Snackmaster Pro

This peppered jerky was my second (very successful) attempt at making jerky on my newly-acquired Nesco Snackmaster Pro dehydrator. I (and my neighbors) were very pleased with the first batch which was Cajun-flavored. I followed the same simple process and in 14 hours we were all enjoying peppered jerky. The jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable. You can leave out the heat, but I always prefer a bit of kick to my jerky.
Peppered Jerky on the Nesco Snackmaster ProIf this is your first time using your Snackmaster Pro to make jerky, here are a few things I’ve learned along the way so far. First, start with lean beef (I prefer top round). Place the beef into the freeze for about 90 minutes then slice it thin (1/4″ or slightly thinner) using a meat slicer. Second, follow the recipe below. No shortcuts. The marinade may have a strong odor at first, but that’s normal. Last, don’t over-dry the meat. Check it after 5 hours, or sooner if you cut your meat thinner than 3/16″ thick. Bend the jerky in the middle. If it just starts to tear it’s done. If it just bends, you need to dry it longer. Once you do a batch you’ll have the process down to an art!

Also try my ground beef peppered jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Peppered Jerky on the Nesco Snackmaster Pro

This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Course Dehydrator
Cuisine Jerky
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
Author Mike

Ingredients

  • 1 pound beef top round sliced against the grain, 1/4" or thinner
  • 1 heaping tablespoon AC Legg Peppered Jerky Seasoning
  • 1/2 tablespoon to taste, red pepper flake (optional)
  • 1 scant teaspoon pink curing salt optional if you're going to refrigerate the finished product
  • 1/4 cup water

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays from bottom to top every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good.
  • Let cool before storing in an airtight container.

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy.

‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.
Slow Cooker Beef Debris Po Boy
The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

I love sandwiches topped with tender slow-cooked beef. Try my spicy ItalianFrench dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 10 servings

Ingredients

For the beef debris

  • 1 4 pound chuck roast, trimmed, cut into small pieces
  • 6 tablespoons all-purpose flour divided
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons bacon fat or vegetable oil
  • 1 tablespoon red wine I substituted balsamic vinegar
  • 2 cups chopped white onion
  • 1 cup chopped celery
  • 8 cloves chopped garlic
  • 2 tablespoons tomato paste
  • 4 cups beef broth divided
  • 2 tablespoons Kitchen Bouquet
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Dried red pepper flake to taste (optional)

For the sandwich build

  • 8-10 8- inch loaves of French bread toasted
  • Mayonnaise sliced lettuce, tomato and dill pickles

Instructions

For the beef debris

  • Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
  • De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
  • Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
  • Add the garlic and cook another 2 minutes.
  • Stir in the tomato paste.
  • Add the remaining 2 tablespoons of flour and stir well.
  • Slowly stir in 1 cup of the beef broth.
  • Add the Kitchen Bouquet and onion and garlic powders, stir.
  • Add the dried pepper flakes, if using, and stir.
  • Pour mixture into the slow cooker and stir.
  • Cook 8 hours or until the beef is fall-apart tender.
  • Adjust seasoning.

For the sandwich build

  • Split the bread horizontally.
  • Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
  • Spoon in the meat mixture and devour.


Slow Cooker Lone Star State Chili

Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.

For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.
Slow Cooker Lone Star State ChiliAlthough it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor.

Also try Roger Staubach’s chili-in-a-bag.

Slow Cooker Lone Star State Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Author Mike

Ingredients

  • 1/4 pound thick smoked bacon diced
  • 1 3 pound beef chuck cut into bite-sized cubes
  • 1 stalk celery chopped
  • 1 large carrot chopped
  • 2 large sweet onions diced
  • 6 cloves garlic minced
  • 6 jalapenos seeded, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons chili powder mild or hot, your call!
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 28 ounce can fire roasted diced tomatoes
  • 1 14 ounce can beef broth

Instructions

  • Lightly brown the bacon and chuck in a large skillet.
  • Drain and transfer to a slow cooker set to low.
  • Add remaining ingredients.
  • Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.