Atwood's Peppered Micro-wave Jerky |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 3 |
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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:
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:
1. 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.
2. 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.
3. 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.
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