Whats a recipe for spicy beef jerky?

Question

i need a free recipe for spicky beef jerky plz

Answer 1

****Spicy Beef jerky



3 lbs. flank steak

1/2 teaspoon pepper

1 c. water

1 tsp. liquid smoke

1/2 cup soy sauce

1 tsp. garlic salt

1/2 teaspoon celery salt

1 teaspoon crushed red pepper

1/2  tsp. cayenne pepper

Sliced steak with grain 1 in. wide. If stake is slightly frozen it cuts easier.  Marinade at least 24 hours drain on paper towel, then put on oven rack with foil below to catch drips. Bake 120 degrees to 140 degrees for 9 hours. Keep oven door slightly ajar for even heating

Answer 2

BBJ All-Star Venison Jerky  





BBJ All-Star Venison Jerky

Ingredients

2 pounds venison (deer, elk or antelope)

2 teaspoons garlic salt (optional)

3 tablespoons brown sugar

4 tablespoons teriyaki sauce

4 tablespoons Worcester sauce

1 teaspoon salt

1 teaspoon black pepper

Procedure

Mix all ingredients thoroughly in a large plastic or ceramic bowl before adding meat. Make sure all of the meat is completely submerged and cover the bowl with a lid or suitable wrapping. Refrigerate the marinade for a full 24 hours. Remove the meat from the marinade and cook in a conventional oven at 175 degrees for 5 hours, turning it once after 3 hours. You may wish to lightly baste the meat at this point with your favorite flavoring – honey and barbeque sauce both work well depending on your preference for taste. This recipe is also conducive to drying the meat in a food dehydrator.



This article was published on Wednesday 08 June, 2005.

Answer 3

SPICY BEEF JERKY

1 1/4 lb. beef (boneless top round)

1/4 c. soy sauce

1/4 c. water

1 tbsp. sugar

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. red pepper sauce

Trim all excess fat and connective tissue from beef. Freeze beef until partially frozen, about 1 hour. Cut beef in diagonally slices, about 1/8 inch thick. Mix other ingredients stir in beef. Cover and refrigerate 1 hour, drain. Place beef in single layers on racks in 2 inch deep jelly roll pans. (Do not overlap slices). Dry beef in 200 degree oven, (rotating pans every 2 hours) in oven with door slightly ajar until beef bends and cracks, but does not break, about 4 1/2 hours. Cool, store in airtight containers at room temperature not longer than 4 weeks. 48 slices. 35 calories per slice.

hope this helped and good luck :)