Pistol Pete's Beef Jerky
Fantastic tasting beef jerky recipe having a salty/soy sauce flavor paired with the mild heat of Texas Pete hot sauce making it a HUGE hit!
- 2/3 cup soy sauce
- 1/3 cup worcestershire sauce
- 1 1/2 tbsp Texas Pete hot sauce
- 1 tsp kosher salt
- 1 tsp black pepper course
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp basil fresh or dried flakes
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 marinade ingredients in a bowl or ziplock bag and mix well.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. You can also use a Weston Jerky Slicer when making this recipe.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry the beef strips with paper towels
Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 165F and 4 hours at 145F.
The jerky is finished when it bends and cracks, but does not break in half.
Old Pro Tips:
- Add apple, hickory, or mesquite liquid smoke if you want a smoky flavor
- Substitute any hot sauce that you desire or have on hand
- Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
- Store in vacuum seal bags for 6 month shelf life
Calories: 38kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2598mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg