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Mike's Peppered Beef Jerky
Mike's Peppered Beef Jerky
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Prep Time:
25 minutes
Cook Time:
600 minutes
Total Time:
2065 minutes
Marinate beef strips and cook before dehydrating into delicious peppered beef jerky for best results.
Ingredients:
  • 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
  • 0.75 cup Worcestershire sauce
  • 0.75 cup soy sauce
  • 1.5 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon liquid smoke, or more to taste
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon coriander seeds
  • 0.75 cup water, or as needed
  • 0.25 teaspoon ground black pepper to taste
Instructions:
  • Lay the beef strips flat and even on a sturdy surface. Use the tenderizing side of a meat mallet to gently pound the beef until the fibers are slightly broken but the strips are still intact.
  • Combine Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl, stirring until the brown sugar is fully dissolved.
  • Place the beef strips in a bowl and add enough water to cover the meat with the marinade. Mix well to ensure the beef is submerged, cover the bowl, and refrigerate for 24 hours.
  • Preheat your oven to a toasty 300 degrees Fahrenheit (150 degrees Celsius).
  • Take out the beef strips from the marinade, gently shake off any extra marinade, and arrange the strips on oven-proof racks in a single layer without overlapping.
  • Roast the beef strips in the oven until a meat thermometer registers at least 150°F (65°C) when inserted into the thickest strip.
  • Transfer strips from the oven to the food dehydrator racks, ensuring they are not overlapping.
  • For extra flavor, generously sprinkle the strips with additional coriander seeds and black pepper.
  • Preheat the dehydrator to 155 degrees F (70 degrees C. Dry the jerky for about 9 hours until it is leathery. Rotate the racks every 1 1/2 hours for even drying, ensuring the jerky cracks but does not break when folded.

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