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Print this Recipe    Jerky 54

Spicy Beef Jerky Recipe

2 pounds lean round steak cute into 1/8" - 1/4" thick slices

4 ounces Lawry's Teriyaki with Pineapple Juice - 30 Minute Marinade for
chicken, meat, & fish
2 Tablespoons A.1. Bold & Spicy Steak Sauce
4 Tablespoons Brown Sugar
1 Tablespoons Luzianne Cajun Seasoning or Le Page Cajun Pepper Mix
3 Tablespoons Jane's Crazy Mixed Up Pepper Seasoning
1 Tablespoons Salt or Montreal Steak Coarse Salt Mix

Marinate overnight in refrigerator.

Dehydrate in dehydrator 4+ hours.

Oven drying: Cover bottom rack of the oven with aluminum foil or
a cookie sheet. Hang or lay strips on top rack so they do not
overlap. Dry meat at the lowest oven setting (150 to 200 degrees
F) until it has turned brown, feels hard and is dry to the touch,
about 4 to 7 hours. Let cool, then remove from racks and store in
an airtight container at cool room temperature. Keep it indefinitely.

To make even spicier, add a couple pinches of Crushed Habanero
Pepper.

Try BBQ Sauce instead of Teriyaki.

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