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Fade's Beef Jerky

Here is a beef jerky receipe I came up with and decided to try out.

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2-1/2 lb 1/8" - 1/4" Sliced Eye Round Beef
1/2 cup Soy Sauce
1/4 cup Worcestershire Sauce (Lea & Perrins preferably)
1/4 cup Matouk's Hot Pepper Sauce (love this stuff)
tbl. spn. Hickory Liquid Smoke
tbl. spn. Honey
tbl. spn. Fresh Ground Black Pepper
tbl. spn. Onion Powder
tbl. spn. McCormick Broiled Steak Seasoning
1/2 tbl. spn. Sea Salt
2 Fresh Cloves Garlic
1 Ripe Key Lime



Mix all ingredients and put into a ziplock bag.
Refridgerate for 30 hours, occasionally flipping the bag for maximum marinade.
Then either dehydrate or put in a smoker for drying.

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Will give un update on the finished product!
 
Click to expand...
Well then make sure as the guys have said that it's at the lowest setting.......I dehydrate at 160F...

I've never done it in the oven (and I presume your oven is fan forced?). As long as the oven door stays open a bit, it shouldn't take more than a few hours...
 
Well a few of the thin slices are done and I couldent resist to try them.
Wow, it tastes better than I had even hoped for.

The bonnet flavor of the Motouk's really stands out with perfect heat.
Best tasting that I have made personally.

Will post pics when batch is done.
 
looks really good mate......I'm sitting here munching on some of mine as I post....:D

Does some of it still look a little moist in that pic or is it just me seeing things?

Bet it tastes great, what's the heat level like?
 
Wow, looks great! Can you cut a piece so we can see the innards?

Doesn't that cut have too much fat for jerky? Well maybe you'll eat it fast or keep in fridge.
 
Moy, what you see in the pic is the oil from the fat thats melting out.
I drain that off with paper towels after it cools down. I try and
remove as much fat as possible because its the first thing to go bad
if kept to long.

As far as the flavor, I think its out of sight!
The heat is a little less intense than expected, but probably enough for the average person. But like i say it has very nice Bonnet flavor.

Only changes I make next time is double the hot sauce and some more cloves of garlic, otherwise its perfect for my taste!

Innerds

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love the look of it.......the oil from the fat makes sence.....I use extra lean meat so i no no fat in my meat at all.......It's ok if you plan to eat it in a few days but if you want to use curring salt and have it last a while then the fat will make you really sick cause it goes rancid.
 
that jerky looks great, much tastier i'll bet than the supermarket pack i've just finished.
...no MSG or artificial anything in yours, just pure flavour-lovely!
 
http://www.thehotpepper.com/blog/17/entry-24-beef-jerky/

I had mine cut real thin between 3-6mm i think thats 1/8" to 1/4" roughly.
The reading that I did said fat in the meat was bad as it makes the taste bad and also makes it go bad fast.

I still have half a tub of naga jerky left... it's so nice :)
 
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