Jimmie’s Zippy Beef Jerky Recipe

$Jimmie\'s Zippy Beef Jerky Recipe$

Ingredients:

Directions:

Prior to seasoning and slicing, freeze your meat for no more than 30 minutes to making cutting easier. Once you’ve done that, go ahead and dash on your salt, pepper, chili powder, cayenne pepper and REALLY get that spicy flavor you’re looking for by adding Jimmie’s Zippy Meat Rub! If this is too hot for you, cut out the chili powder and cayenne pepper, it’s all up to you. Also, if you’re not a spicy type of person, check out Jimmie’s other meat rubs!
After you have seasoned your meat just right, go ahead and slice it into strips about 1/4″ thick and lay out on the dehydrator’s racks, without touching, on the lowest temperature for about 12-24 hours, time preference is up to you. If you rather do the oven, line a cookie sheet with foil and place your meat strips on that, without touching, on the oven’s lowest temperature, as well, for about 6-12 hours, leaving the door propped open for ventilation. Remember, your jerky should bend but not snap or be too chewy but your drying time is up to you, just have fun with it! Enjoy!

Moroccan Twist Beef Jerky Recipe

Ingredients:

Directions:

Go ahead and rub on your Worcestershire sauce, salt, pepper, brown sugar and onion powder evenly on both sides. Do not use too much because you do not want to over power the taste of your Moroccan Twist Rub. Once you sprinkle on and rub in those ingredients, go for your Moroccan Twist Rub and coat the meat with a medium to thick layer til you’re sure you will be able to taste that amazing flavor!
Now that your meat is good and seasoned, go ahead and cut it into about 1/4″ thick strips. Freezing for 30 minutes prior to slicing may make this task easier.
Line a cookie sheet with foil and place your strips, without touching, onto the pan and into the oven on the lowest temp. with the door propped open for about 4-8 hours. If you want to use a dehydrator, layer the racks with your strips, also without touching, on the lowest temp. for about 12-20 hours. Be sure and check up on your jerky periodically. Length of time varies so, dry to your preference. Enjoy!

Ingredients:

Directions:

If you’d like, freeze your meat for half an hour prior to cutting to make this task a lil easier. Slice your meat into strips about 1/4″ thick and slice up your garlic and onion as well.
Go ahead and sprinkle on your salt, pepper, and BBQ 3000, heavy on the BBQ seasoning! Now, add as much Worcestershire sauce and brown sugar as you’d like. However, keep in mind that we are going for a BBQ flavor so, the BBQ Seasoning will be used more than any other ingredient and the others are just there to add a little bit of sweetness.
Now decide which cooking method you want to use. Which ever one you choose, set it on the lowest temp. and lay out your meat strips without touching or overlapping one another. If you’re using the oven, keep the door propped open for ventilation and if you’re using a smoker, you might want to use non-seasoned chips to lock in that BBQ taste you’ll get with the BBQ 3000. Which ever method you decide to use, the length of time you dry your meat out is up to you so check it periodically. Typically jerky is dried out anywhere from 6-20 hours. Enjoy!

Ingredients:

Directions:

You can either season your meat before you cut it or go ahead and cut it into strips and then season. Either way, poke some holes into your meat and pour on the Insanity Sauce to get that spicy flavor all the way into the middle of your meat! Also sprinkle on your meat tenderizer, salt and pepper. You wont need any other hot/spicy ingredients because the Insanity Sauce will definitely take care of that!
If you’re going with the dehydrator method, go ahead and set it on it’s lowest temp. and set out your strips on the racks, without touching. The length of time is up to you but typically it’s anywhere between 12-20 hours.
Oven Method – set your oven on its lowest temp. as well and cover a cookie sheet with foil and lay out your strips, without touching and pop into the oven! Remember, leave the oven door propped open for proper ventilation and dry out for about 6-10 hours but check periodically.
Smoker – have your chips picked out ahead of time, the flavor is up to you, and lay out your strips, without touching, on the racks with the temp. set to the lowest possible. Check occasionally anywhere after the first couple of hours. Should be done after around 5-8. Enjoy!

Ingredients:

Directions:

Slice your meat into strips about 1/4″ thicks. (freezing for 30 mins. prior may help with this)
Cure your meat over night.
Not a lot of ingredients are included in this recipe so you do not cover up your bacon flavor! Go ahead and pepper your meat and dash on as much of the Bacon Salt as you’d like. (The Bacon Salt comes in 3 flavors to choose from; Hickory, Peppered or Original)
If you chose the Hickory flavored Bacon Salt you might want to dehydrate your meat in the oven or dehydrator instead of a smoker so you do not mix flavors. If you chose to do so, go ahead and set the temperature to the lowest temp. on both machines, but leave the oven door propped open for ventilation. Lay out your meat on the racks, without touching. (You might want to foil line a cookie sheet if using the oven so the meat doesn’t stick or make a mess) If you chose to use a smoker or grill go ahead and slap those puppies right on the racks, without touching, and dry out on the lowest temp., as well, checking ever so often. The length of time for which ever method you chose is up to you and how dry or chew you like your jerky! Add as much Bacon Salt as you like. It’s great stuff! Enjoy!

Ingredients:

Directions:

Mix ingredients to make your marinade and let sit until everything dissolves.
While your marinade is sitting, go ahead and cut up your meat into strips. If you’re having a hard time, freeze your meet for about 30 minutes and try again.
Go ahead and marinate your meat and let it marinate as long as you prefer.
Place on your dehydrator racks, without touching, for about 5-9 hours at about 140 degrees. Be sure and check periodically. Everyone likes their jerky differently so, length of dry time is up to you. Enjoy!

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