Name: Atwood's Peppered Micro-wave Jerky recipe
Ingredients: 6 tablespoons Demerara sugar;3 tablespoons salt;1 teaspoon curing salt (Prague powder #1);2 tablespoons crushed dried chile pepper;2 teaspoons cayenne pepper;2 tablespoons garlic pepper seasoning;1 tablespoon onion powder;1 tablespoon finely ground juniper berries;6 pounds beef round steak, cut into 6x1/2 inch strips

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Ingredients

6 tablespoons Demerara sugar 3 tablespoons salt 1 teaspoon curing salt (Prague powder #1) 2 tablespoons crushed dried chile pepper 2 teaspoons cayenne pepper 2 tablespoons garlic pepper seasoning 1 tablespoon onion powder 1 tablespoon finely ground juniper berries 6 pounds beef round steak, cut into 6x1/2 inch strips

Nutrition Info

246.1 calories carbohydrate: 3.5 g cholesterol: 71.4 mg fat: 14.6 g fiber: 0.3 g protein: 23.2 g saturatedFat: 5.7 g servingSize: - sodium: 1145.8 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl.
Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days.
Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy.

Recipe Yield

3 pounds

Recipe Note

Peppered beef jerky made easy! The hardest is 3 days in dry brine. Enjoy professional jerky at 1/4 of the cost. Eat my recipe!!

Alternatives to this recipe

Atwood's Peppered Micro-wave Jerky