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Atwood's Peppered Micro-wave Jerky

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    3 d 4 h 15 m
Dale Atwood

Dale Atwood

Peppered beef jerky made easy! The hardest is 3 days in dry brine. Enjoy professional jerky at 1/4 of the cost. Eat my recipe!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries. Divide the mixture into 3 equal parts, and place each into its own bowl.
  2. Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture. Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days.
  3. Preheat the oven to 150 degrees F (65 degrees C). On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven. Cook for 3 minutes on HIGH. Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry. Do not over dry, jerky should be chewy, not crispy.
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