Black Pepper Jerky - The Prepper Cookbook - Tess Pennington
2 pounds of uncooked meat (beef, pork, or poultry), trimmed of fat and sliced into strips.
1 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons salt
3 tablespoons finely ground black pepper
1 table spoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1. Place the mat in a large bowl or crock.
2. In another large bowl, stir together the remaining ingredients. Pour the marinade over the meat, cover, and refrigerate for 24 hours.
3. Drain off and discard the marinade and place the mat on dehydrator trays. Dehydrate at 250 degrees F until the meat is completely dried, up to six hours. Store in a airtight jar.
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