Snap'n Peppery Beef Jerky
Snap'n Peppery Beef Jerky

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, snap'n peppery beef jerky. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Snap'n Peppery Beef Jerky is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Snap'n Peppery Beef Jerky is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have snap'n peppery beef jerky using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Snap'n Peppery Beef Jerky:
  1. Make ready Hardware Needed
  2. Get 1 dehydrator
  3. Get 1 Jerky Gun
  4. Prepare Basting Sauce
  5. Get 1/4 cup worcestershire sauce
  6. Get 1/4 cup liquid smoke
  7. Take 1/4 cup ketchup
  8. Take Ingredients
  9. Take 2 1/2 lb 93/7 ground beef
  10. Get 2 1/4 tsp sea salt
  11. Make ready 1 1/8 tsp of Accent seasoning
  12. Make ready 1/4 tsp garlic powder
  13. Prepare 1/4 tsp red pepper flakes
  14. Make ready 1 1/8 tbsp meat tenderizer
  15. Get 1 1/2 tsp ground black pepper
  16. Take 1 1/2 tbsp brown sugar
Steps to make Snap'n Peppery Beef Jerky:
  1. In a small bowl mix all of the basting sauce ingredients and mix well. Set aside.
  2. In a large bowl, mix together the rest of the ingredients by hand. Make sure all of the spices are well incorporated into the ground beef.
  3. Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
  4. With a basting brush, brush all of the jerky strips with the basting sauce. (You only need to do the top side at this time.)
  5. Turn the dehydrator on and set it to the jerky setting which is 160°F/71°C. Let it run for 2 hours.
  6. Turn all of the jerky strips over and pat them with paper towels to remove excess grease. Baste the tops with the basting sauce and let run another 2 hours.
  7. Wipe off the excess grease with a paper towel. Flip the jerky strips and wipe again. Baste with sauce and dehydrate for 1 hour.
  8. One last time. Wipe off the excess grease with a paper towel. Flip the jerky strips and wipe again. Baste with sauce and dehydrate for 1 hour.
  9. They are ready to eat warm, but I like to let them cool. The basting sauce transforms into an almost savory candy-like coating and gives the jerky some snap.
  10. Notes: My jerky gun came with 2 tips. 1 for making thin jerky and a dual tip for making thicker ones. I used the thicker tip for this recipe. If you wish to make the thinner kind, you will need to adjust the dehydrating times accordingly.

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