Beef Jerky 3

By swatts1129

Hot

Ingredients

• Lean Beef
• 1 lb Beef Top Round Steak
• Marinade
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 tsp cracked black pepper
• 4 tbsp Lousiana Hot Sauce, OR Chipolet Pepper
• 1/4 cup water to cover meat (optional)
• Optional
• 1/4 tsp Curing Salt (Prague Powder #1)
• Added a teaspoon of paprika
• Try liquid smoke too

Preparation

Step 1

Marinade 24 hours then dehydrate.
Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps the freezing process as it is only used for large cuts of beef.
While the meat is in the freezer, combine and mix the soy sauce, worcestershire, liquid smoke, black pepper, Frank's RedHot, and water in a medium size bowl or ziplock bag.
Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness. If using already sliced beef, cut into thin strips against the grain at about an inch wide.
Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
Dry with your favorite jerky making method. A dehydrator was used when making this batch of jerky.