Jerky that “Bites Back”
Submitted by Mike Barkley

Although not a fish recipe, this jerky is a great “bring along” for any fishing trip.  Increasing or decreasing the amount of Cayenne pepper can change the amount of heat,

Obviously, this recipe can be increased.  I usually use at least 5 lbs of meat when I make it. 

2 lbs lean beef with fat and gristle removed (I usually use top round roast, round steak or flank steak)

1/4 cup soy sauce
1 tablespoon Worcestershire Sauce
1 teaspoon Hickory smoke salt/or flavoring
2 tablespoons salt
2 teaspoons each of black pepper, chili powder, garlic powder and onion powder

FEEL FREE TO ADJUST THE INGREDIENTS TO YOUR OWN TASTE

 Partially freeze the meat until it is firm but not hard (makes it easier to slice) and cut into 1/8 to ¼” slices. I much prefer to slice the meat AGAINST the grain for a nicer texture (try it!).

 Combine all of the ingredients (except the meat) in a bowl and stir until all the ingredients are dissolved.

Add meat and mix it up until all of the meat is coated. Cover tightly and refrigerate over night (I empty the bowl into a Zip Lock bag which makes it real easy to work the seasonings into the meat once in awhile while it marinates in the fridge).

 Arrange the strips close but not overlapping on your dehydrator racks

 Clean up is much easier if you spray the racks in your dehydrator with PAM first

 Follow the cooking times per you dehydrator (usually 8 to 10 hours) or just check until it’s done to you taste/consistency.

If you don’t have a dehydrator, you can easily make jerky in your oven. 

Spray rack with PAM and place the racks at least 4” from the heat source and set the oven between 140 and 200 degrees (the lower the better) for 8 to 10 hours.  Prop the oven door open about 2 inches. 

Whether using a dehydrator or oven, when testing to see if jerky is the consistency that you like, let cool for about 5 minutes before testing.

REMEMBER, you lose about half of the weight when dehydrating

 ENJOY!!!!