Spicy Beef Jerky
|Boneless beef||1 1⁄4 Pound, with top round|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Teaspoon|
|Red pepper sauce||1⁄4 Teaspoon|
Trim all excess fat and connective tissue from beef.
Freeze beef until partially frozen, about 1 hour.
Cut beef diagonally across grain into 1/8-inch slices.
Mix remaining ingredients; stir in beef.
Cover and refrigerate at least 1 hour; drain.
Place beef in single layer on racks in 2 jelly roll pans, 15 1/2x 10 1/2x 1 inch (do not overlap slices).
Dry beef in 200Â° oven, rotating pans every 2 hours, in oven with door slightly ajar until beef bends and cracks but does not break, about 4 1/2 hours.
Cool; store in airtight container at room temperature no longer than 4 weeks.
â–¡ Microwave Directions: Prepare beef as directed.
Arrange half of beef slices close together on microwavable bacon rack.
Cover with waxed paper and microwave on low (30%) 21 minutes.
Arrange drier strips in center of rack; rotate rack 1/2 turn.
Microwave 21 minutes longer.
Rotate rack 1/2 turn and microwave until dry but slightly pliable, about 10 minutes.
Cool on towel; cover with additional towel.
Repeat with remaining beef slices.
Let stand 24 hours before storing.
Spicy Fish Jerky: Substitute 1-pound skinless cod fillet for beef.
Cut partially frozen fish into 1/4-inch slices.
Reduce marinade time to 15 minutes.
Increase drying time to about 5 hours.