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Spicy Beef Jerky
I have a great recipe for beef jerky, but I'm not really sure what phases it's ok for, since it uses soy sauce...would you really have to wait until the legumes rung? Anyway, here is the recipe:
4lb. rump roast (or whatever cut of meat you want)
1 cup soy sauce
1 cup worcestershire sauce
1 tbsp cayenne pepper
4 tbsp onion powder
2 tbsp freshly ground pepper
1/4 cup hot sauce (or more if you're daring)
1 tbsp red pepper flakes
1 tbsp oregano
1 tbsp garlic powder
1. Put ingredients into a large bowl and mix OR put all ingredients into a ziploc bag and shake (the bag is less messy--no dishes to wash!)
2. Slice mean against the grain into strips--I usually cut mine about 1/4 inch thick. Place strips into bowl/bag and mix well to season. Let marinade for at least 24 hours.
3. Preheat oven to 150. Put one rack on top space, another rack covered with tin foil to catch the drips on the lowest space.
4. Skewer meat with toothpicks that have been soaked in water. The toothpick acts as a bar to hang the meat from in the oven. Hang meat on the oven rack. Meat should not be touching other pieces--air should have room to circulate.
5. Bake at 150 for at least 4 hours until desired dryness. (I usually bake for about 5 hours).
This beef jerky smells delicious while it cooks, and tastes even better once it's been "curing" in the fridge for a couple days!
***EDITED TO ADD***
THIS MARINADE DOES CONTAIN CARBS. If you DO NOT want any sweeteners/sugar, you will have to change this recipe. Worcestershire sauce contains molasses and HFCS, but the amount in the jerky is comparible to the amount of carbs found in processed meats such as deli meat, bacon, pepperoni, etc. The worcestershire is used for flavoring purposes, and the sugar draws moisture out of the meat.
If you leave out the worcestershire, you may add vinegar, or soy sauce, or salad dressing--the possibilities are endless! If you want to keep that worcestershire flavor, add more soy sauce, garlic, onion, and lime.
4lb. rump roast (or whatever cut of meat you want)
1 cup soy sauce
1 cup worcestershire sauce
1 tbsp cayenne pepper
4 tbsp onion powder
2 tbsp freshly ground pepper
1/4 cup hot sauce (or more if you're daring)
1 tbsp red pepper flakes
1 tbsp oregano
1 tbsp garlic powder
1. Put ingredients into a large bowl and mix OR put all ingredients into a ziploc bag and shake (the bag is less messy--no dishes to wash!)
2. Slice mean against the grain into strips--I usually cut mine about 1/4 inch thick. Place strips into bowl/bag and mix well to season. Let marinade for at least 24 hours.
3. Preheat oven to 150. Put one rack on top space, another rack covered with tin foil to catch the drips on the lowest space.
4. Skewer meat with toothpicks that have been soaked in water. The toothpick acts as a bar to hang the meat from in the oven. Hang meat on the oven rack. Meat should not be touching other pieces--air should have room to circulate.
5. Bake at 150 for at least 4 hours until desired dryness. (I usually bake for about 5 hours).
This beef jerky smells delicious while it cooks, and tastes even better once it's been "curing" in the fridge for a couple days!
***EDITED TO ADD***
THIS MARINADE DOES CONTAIN CARBS. If you DO NOT want any sweeteners/sugar, you will have to change this recipe. Worcestershire sauce contains molasses and HFCS, but the amount in the jerky is comparible to the amount of carbs found in processed meats such as deli meat, bacon, pepperoni, etc. The worcestershire is used for flavoring purposes, and the sugar draws moisture out of the meat.
If you leave out the worcestershire, you may add vinegar, or soy sauce, or salad dressing--the possibilities are endless! If you want to keep that worcestershire flavor, add more soy sauce, garlic, onion, and lime.
but same great taste. 
~ 
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