Dos Pepper Jerky
Lemon pepper is one of my favorite spices to use when cooking. It goes good on chicken & fish; but goes GREAT on jerky!
Servings 5
Calories 130kcal
Equipment
Ingredients
Lean Meat
- 1 lb Beef Top Round or Venison
Marinade
- ½ cup cold water or beef broth
- 1 ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon lemon pepper
- ½ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Prague Powder #1 curing salt
- ¼ teaspoon corn syrup solids optional
Instructions
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the Prague Powder #1, corn syrup solids, coriander, garlic powder, onion powder, sea salt, black pepper, lemon pepper and cold water in a medium size bowl or ziplock bag. Mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry in either a Dehydrator, Smoker, or Oven. A Dehydrator was used with this recipe and dried for 5 hours at 145 degrees.
Notes
- Slicing with the grain of the meat will give the jerky more of a chew
- Curing salt will help extend the shelf life of the finished jerky
- Use liquid smoke if drying in a dehydrator or oven for a great smoky flavor
Nutrition
Serving: 70g | Calories: 130kcal | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 517mg | Potassium: 317mg | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 2mg