Homemade Beef Jerky Spicy
This is a spicy version of home made beef jerky. Recipe by Judy Chatham 2000.
3 lbs. – 4 lbs. Lean Rump Roast (sliced 1/8″ thick by 2 – 2 1/2″ wide strips)
1/2 C. Soy Sauce
1/4 C. Teriyaki Sauce
1/2 tsp. Garlic Salt
1 1/2 tsp. Liquid Smoke
2 Tbs. Oriental Sweet Chili Sauce
1/4 c. Brown Sugar
1 tsp. Fresh Ground Pepper
1/2 C. Soy Sauce
1/4 C. Teriyaki Sauce
1/2 tsp. Garlic Salt
1 1/2 tsp. Liquid Smoke
2 Tbs. Oriental Sweet Chili Sauce
1/4 c. Brown Sugar
1 tsp. Fresh Ground Pepper
Mix together all ingredients and pour over sliced beef.
If you are using a food dehydrator follow manufacture’s directions.
If you do not have a dehydrator you may use your oven. Turn the oven on low 150 -175. the temperature should not go over 175. The Strips of beef may placed on a cooling rack that has been set on top of a jelly roll pan. The jelly roll pan will collect the liquid and the cooling rack will let the air circulate for better drying. When placing the strips on the cooling rack do not over crowd the pieces. Turn the strips two or three times during drying.
This method will take 6 to 8 hours depending on the thickness of the meat
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