Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, snap'n peppery beef jerky. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Snap'n Peppery Beef Jerky is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Snap'n Peppery Beef Jerky is something that I’ve loved my whole life. They are nice and they look fantastic.

I show you how easy it is to make homemade Peppered Beef Jerky in your oven. Click "Show More" below for the recipe!!! Jerk 'N Pickle Black Pepper Jerky.

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

The ingredients needed to make Snap'n Peppery Beef Jerky:

1. Prepare Hardware Needed
2. Make ready 1 dehydrator
3. Make ready 1 Jerky Gun
4. Make ready Basting Sauce
5. Prepare 1/4 cup worcestershire sauce
6. Get 1/4 cup liquid smoke
7. Get 1/4 cup ketchup
8. Make ready Ingredients
9. Get 2 1/2 lb 93/7 ground beef
10. Take 2 1/4 tsp sea salt
11. Prepare 1 1/8 tsp of Accent seasoning
12. Take 1/4 tsp garlic powder
13. Take 1/4 tsp red pepper flakes
14. Prepare 1 1/8 tbsp meat tenderizer
15. Take 1 1/2 tsp ground black pepper
16. Get 1 1/2 tbsp brown sugar

Could try it with less pepper. This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky that everyone will be enjoy! Homemade Beef Jerky made easy with dozens of tasty recipes.

Instructions 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.

Our Peppered Beef Jerky features just the right amount of coarse black pepper, with a hickory smoke process that enhances the flavor. This black pepper jerky is made from small herd, locally sourced cows (no feed lot cattle) and is thick Very good! Thread in 'Beef' Thread starter Started by bama bbq I got the new Smoke cookbook from Weber and as I thumbed through I saw a recipe for Peppery Beef Jerky I just had to try. I love my beef jerky nice and peppery and savory. So my marinade consists simply of soy sauce, worcestershire, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder.

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