mike's peppered beef jerky

Ingredients

• Servings: 24
• 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
• 3/4 cup worcestershire sauce
• 3/4 cup soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 teaspoon liquid smoke, or more to taste
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander seeds
• 3/4 cup water, or as needed
• 1/4 teaspoon coriander seeds (optional)
• ground black pepper to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 hrs

Ready Time: 10 hrs 25 mins


• place beef strips on a solid, level surface. firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• mix worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• place beef strips into the bowl; add enough water to allow marinade to cover the meat. stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• preheat oven to 300 degrees f (150 degrees c).
• remove beef strips from marinade, shake off excess, and lay the strips oven-proof racks. do not overlap the strips.
• bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees f (65 degrees c).
• remove strips from oven and place racks of a food dehydrator so the strips don't overlap.
• if desired, sprinkle strips with more coriander seeds and black pepper.
• turn on the dehydrator, set machine's temperature for 155 degrees f (70 degrees c), and dry the jerky until leathery, about 9 hours. rotate the racks from top to bottom every 1 1/2 hours for even drying. a piece of jerky should crack but not break in half when folded. store in refrigerator.