Bigmans Spicy Beef Jerky Food

SPICY BEEF JERKY RECIPE

Steps:

• Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
• Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
• Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
• Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
• Lay the beef strips out evenly onto your dehydrator trays.
• Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.
• Let them cool, then wipe away any residual moisture.
• After they've cooled, store them in airtight containers or enjoy them right away.
• Yields about 2/3 pound jerky.

BEEF JERKY

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

SPICY BEEF JERKY

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

SPICY BEEF JERKY

Steps:

• Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
• With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
• Lay the slices flat in a large glass or enamel baking dish.
• Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
• Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
• Remove the meat from the marinade and pat it dry with absorbent paper towels.
• Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
• Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
• Watch it closely; during the last half hour or so the meat can burn quickly.
• Let cool completely, then store airtight.

BIGMAN'S SPICY BEEF JERKY

Steps:

• Mix all the marinade ingredients well. Cut meat into 1/4" to 1/2" thick pieces. Throw everything into a ziploc bag and place in refrigerator overnight.
• Place on dehydrator rack for at least 12 hours or until jerky looks dry or is slightly crispy. The sambal and garlic will dry onto the jerky pieces, adding a lot of delicious flavor.