Assorted Jerky - Black Pepper Recipe
Make Assorted Jerky - Black Pepper Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Selection
Marinade
Method
Preparation of Meat
- 1
Slice the Meat
Trim any excess fat from the beef brisket and pork loin. Slice both meats into thin strips, about 1/4 inch thick, cutting against the grain.
- 2
Marinate the Meat
In a large bowl, combine the soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, brown sugar, cayenne pepper, and salt. Mix well until the sugar dissolves. Add the sliced meat to the marinade and ensure all pieces are covered. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or overnight for best flavor.
Dehydrating Process
- 3
Prepare the Dehydrator
If using a dehydrator, preheat it to 160°F (71°C). If using an oven, preheat it to the lowest temperature setting, usually around 170°F (77°C).
- 4
Arrange the Meat
Remove the marinated meat from the refrigerator and drain off excess marinade. Arrange the meat strips in a single layer on the dehydrator trays or on a baking sheet lined with parchment paper, ensuring they do not overlap.
- 5
Dehydrate the Meat
Place the trays in the dehydrator or the baking sheet in the oven. Dehydrate for 4-6 hours, checking for doneness. The jerky should be firm and dry but still slightly pliable.
Storage
- 6
Cool and Store
Once dehydrated, remove the jerky from the dehydrator or oven and let it cool completely. Store in an airtight container in a cool, dark place for up to 1 month. For longer storage, keep in the refrigerator or freezer.
