- Aug 27, 2008
- 5,170
- 409
The pepper jerky recipe is a blend I've used in the past...a simple & to-the-point seasoning which I've used with hickory to sharpen it up a bit and had very good results:
Pepper Jerky Seasoning and Cure:
For 3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls chili powder
½ Tbls garlic powder
3 Tbls tender quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
The hot pepper jerky is variation of the above, which I just released on 10-01-09 for it's first test on the lab rats...lol! Myself, family and friends alike enjoy it alot. It has that creeper mode...you're chewing along and after about 2 or 3 bites it starts to grab ahold a little bit...good stuff. If you like some zip, but not an overwhelming amount of heat, this one's for you...I used apple for smoke and it seemed to smooth over the cayenne to let in sneak up on you later.
Hot Pepper Jerky Seasoning and Cure:
For 3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls cayenne pepper
3 Tbls Tender Quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef
Mix all of the above together, then mix thoroughly into pre-weighed meat.
Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
Enjoy!
Eric
Pepper Jerky Seasoning and Cure:
For 3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls chili powder
½ Tbls garlic powder
3 Tbls tender quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
The hot pepper jerky is variation of the above, which I just released on 10-01-09 for it's first test on the lab rats...lol! Myself, family and friends alike enjoy it alot. It has that creeper mode...you're chewing along and after about 2 or 3 bites it starts to grab ahold a little bit...good stuff. If you like some zip, but not an overwhelming amount of heat, this one's for you...I used apple for smoke and it seemed to smooth over the cayenne to let in sneak up on you later.
Hot Pepper Jerky Seasoning and Cure:
For 3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls cayenne pepper
3 Tbls Tender Quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef
Mix all of the above together, then mix thoroughly into pre-weighed meat.
Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
Enjoy!
Eric