What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 garlic pepper beef jerky recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Garlic Pepper Beef Jerky Recipe
Garlic Black Pepper Beef Jerky Recipe
Mike’s Peppered Beef Jerky
Garlic Pepper Beef Jerky Recipe | Beef Jerky Recipes
The Best Homemade Beef Jerky Recipe
Peppered Beef Jerky
Garlic Pepper Beef Jerky Recipe | Beef Jerky Recipes
Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
Peppered Beef Jerky
Garlic Black Pepper Beef Jerky
Garlic Black Pepper Beef Jerky
Peppered Beef Jerky Recipe Recipe – (4.5/5)
Herb & Garlic Ground Meat Jerky
Garlic Black Pepper Beef Jerky
Peppered Beef Jerky
Mike’s Peppered Beef Jerky
Excellent Beef Jerky
Dr. Pepper Jalapeno Beef Jerky
Smoked Peppered Beef Jerky
Simple DIY Beef Jerky
Dr. Pepper Jalapeno Beef Jerky
What is the best meat to use for beef jerky?
There are a variety of cuts of beef that you can use to make tender, delicious beef jerky. While top round, bottom round, pectoral, and lifter are typically the best cuts, others like flank and skirt steak can also make great jerky. These cuts of beef are all lean, economical, and full of flavor.
How do you make jerky more flavorful?
If you do happen to like sweeter beef jerky, just add 1/4 cup of maple syrup to the marinade. And if you like a spicier beef jerky, I recommend sprinkling some crushed red pepper flakes on top of the jerky as it cooks.
How much salt does it take to cure a pound of jerky?
Usually 2 tablespoons of seasoning per pound of meat is a good rule of thumb, but your taste buds may vary. DONT FORGET to add your Cure Quick to your seasoning choice!
How long should jerky marinade?
Bathe That Jerky
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.
How much jerky does 1lb of meat make?
YIELD OF DRIED MEAT
Four pounds of fresh, trimmed meat will yield 1 pound of jerky, a lightweight dried meat product. Suggested cuts include lean beef round, flank, chuck, rump, or brisket.
Do you cook meat before dehydrating?
The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
Can you marinate beef jerky too long?
So, can you marinate beef jerky too long? The answer is yes but in general, it’s best to limit the amount of time you leave your meat in the marinade. This is because beef can begin to spoil after as little as 12 hours of marinating.
Do you have to have liquid smoke for jerky?
You either sun dry, air dry, or dry over a low fire. You have jerky. If you want smoke flavor, you use an aromatic wood. My personal preference is to put some wet hickory chips on the fire while drying the meat.
Can I Adding flavor to jerky after dehydrating?
Lightly brush the jerky with a liquid and let it sit for a few hours and up to 24 hours in a sealed environment. You can use any liquid. Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders. We recommend matching whatever liquid was used in the original recipe.
Is Prague powder the same as curing salt?
Like a number of other food items, Prague powder # 1 can be found under different names, but its purpose and use in recipes remain the same. It is known as insta cure and modern cure, but you may also see it labeled as tinted curing mixture, TCM, tinted cure, curing salt, and pink salt.
Do you have to cure jerky before dehydrating?
Is a cure necessary when making jerky? For safety, yes. Using a cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product.
What happens if you use too much curing salt?
If too much is added there is a risk of illness, even death, to the consumer. USDA recognized this concern when the regulations permitting the direct use of sodium nitrite were established. Levels of use and safeguards in handling it were established. The industry itself has devised further control methods.