Serves: 5
Total Calories: 8
Cut away as much fat/tallow as possible from the jerky meat. Place trimmed meat in freezer for 2–3 hours, or until meat is slightly frozen; remove from freezer. Slice the meat into 1/4- to 3/8-inch-thick slabs (at this point, a protective glove is advised to help prevent accidents). Slice the meat slabs into 1/4- to 3/8-inch-thick strips.
Combine meat strips and all remaining ingredients, except coarsely ground black pepper, in an ample-size, nonmetallic brining vessel; stir/mix well. Refrigerate mixture overnight (about 8 hours) to cure; continue to stir occasionally.
Next day, spread the cured jerky strips evenly on drying racks. Do not rinse strips! Sprinkle each piece generously with coarsely ground black pepper. Dry at 150°–170° in oven, smoker or dehydrator (check occasionally for doneness) until jerky reaches desired degree of dryness, 5–24 hours, depending on drying method used.
Note: Jerky is ready to eat when there is very little moisture left on the inside of the strips and slightly sticky on the outside, yet still flexible enough to bend without snapping.
This Pepper-Style Jerky recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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