Black Pepper Jerky

This black pepper jerky was fantastic. A great peppery flavor, with a little kick of heat. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.

Course Appetizer

Cuisine American

Keyword dehydrator, jerky, nesco snackmaster pro

Prep Time 2

Cook Time 6

Total Time 2 6

Servings pounds

Calories 2402kcal

Author Mike

Equipment

Smoker

Ingredients

5 pounds beef as lean as possible, sliced very thin
8 ounces soy sauce
2 ounces Worcestershire sauce
2 tablespoons ground black pepper coarse
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Pink Curing Salt

Instructions

Note: Freeze the meat for at least 30 minutes to make slicing easier.
Whisk together the remaining ingredients.
Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
Fire up your smoker for cooking 150 - 175 F. Use a light wood, such as apple or pecan.
Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
Let cool for an hour before devouring.

Notes

It's ok to use low-sodium soy sauce.

Nutrition