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Pepper-Style Jerky -5 Lbs. of Meat

Whole-Muscle Jerky Recipe

Ingredients:
5 lbs lean meat              
2 tablespoons salt
1 teaspoon curing salt
1 teaspoon AC Legg's smoke flavoring
or 1/2 teaspoon Eldon's liquid smoke 1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 teaspoons coriander seed, ground
2 teaspoons garlic powder
5 cups ice water
coarse-ground pepper to taste

Directions:
1. Cut away as much fat/tallow as possible from the jerky meat.  The leaner the better.
2. Place the trimmed meat in the freezer for 2 to 3 hours , or until the meat is slightly frozen; remove from freezer..
3. Slice the meat into 1/4" to 38" thick slabs (at this point a protective glove is advised to help prevent accidents).
4. Slice the meat slabs into 1/4 to 3/8-inch thick strips.
5. Combine 5 lbs. of met strips and all remaining ingredients (except coarse-ground black pepper) in an ample size, non-metallic brining vessel; stir/mix well.
6. Refrigerate mixture/meat overnight (6 to 10 hours) to cure; continuing to stir periodically.  
7. Next day, remove the cured jerky strips from the liquid brine and spread evenly on drying racks.  Do not rinse strips!
8. Sprinkle each piece generously with coarse-black pepper to taste.
9. Dry strips at 150 to 170 degrees in oven, smoker or dehydrator (checking occasionally for doneness) until jerky reaches desired degree of dryness; could be 5 to 24 hours depending on drying method used.
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Hickory Smoke Flavoring Cayenne Pepper Chili Powder
Cayenne Pepper
Our Price: $7.95
Chili Powder
List Price: $7.95
Our Price: $6.95
You Save: $1.00
Leggs Powdered Hickory Smoke Flavoring adds smoke flavor to your products. Add Cayenne Pepper to taste in BBQ rubs, sausages, jerky recipes, and mexican foods.  Kicks up the heat in any recipe! 8 oz Chili Powder is a blend of spices and chili peppers that tastes as good in sausage and jerky as it does in your favorite chili or BBQ recipe! 8 oz
Coriander Seed Ground Curing Salt (Prague Powder #1) 4 oz. Liquid Smoke gallon 1
Coriander Seed Ground
Our Price: $6.95
Eldon's Cure Salt #1 (4 oz.)
Our Price: $4.95

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Eldon's ground coriander is mild, sweet, and mellow with a hint of citrus.  An excellent spice for brightening up any jerky or sausage recipe. Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA. Hickory Flavor Liquid Smoke produces color and flavor of 8 to 10 hours of natural wood smoking in about 30 minutes.
Liquid Smoke Garlic Powder Onion Powder
Eldon's Liquid Smoke (18 oz)
Our Price: $11.95

(3)
Garlic Powder
Our Price: $7.95
Onion Powder
Our Price: $5.95
Hickory Flavor Liquid Smoke produces color and flavor of 8 to 10 hours of natural wood smoking in about 30 minutes. Powerful and authentic flavor! Eldon's Garlic Powder is used by sausage and jerky makers everywhere.  8 oz Using Eldon's Onion powder makes it easy to spread onion flavor throughout your recipe.  
Sausage and Jerky Handbook
Sausage and Jerky Handbook
Our Price: $15.95

(6)
Features over sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.
   
 
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