Page 25 - C:\Users\ralph\Documents\Flip Book\

“Kick ass”

BEEF JERKY

Ingredients

Cajun Spicy Root Beer Jerky Mexican Jerky (Carne Seca)

4 lbs good beef (Round steak, London broil, sirloin) 3 lbs Flank Steak (or any lean beef)
2 cups A&W Root Beer 2 tsp Oregano
2/3 cup soy sauce ¾ cup red wine vinegar (or lime juice)
2/3 cup rice wine vinegar 2 onions, chopped
½ cup cane syrup, or dark Karo syrup 2 garlic cloves, sliced
3 chopped jalapenos 1 tsp black pepper
1 chopped habaneras 1 tsp liquid smoke
2 tsp smoked paprika 2 tbsp Tenderquick
2 tsp onion powder
2 tbsp Tenderquick cure

Lagniappe

Combine the Root Beer, soy sauce, rice wine vinegar, jalapenos, habaneras, and
syrup plus the Tenderquick in a sauce pan and simmer till it has reduced to one cup.
Add the paprika and onion powder and simmer for a few minutes till they have
dissolved.

Combine the marinade and meat in a zip lock bag and allow marinading in the
refrigerator for two to three days.

Smoke at 165 for 4-5 hours and finish in a dehydrator

Mexican Jerky
Place all ingredients in a zipper plastic bag and refrigerate overnight.
Remove the meat from the marinade and dry each strip till tacky on the
smoker racks, transfer to the smoker and smoke at no more than 165 for
about 2 hours of good heavy smoke. Increase the temp to 180 for about an
hour and lower the temp back to about 165. Check the jerky often to make
sure the strips are drying evenly. Jerky should be firm and still pliable, but
not soft. If your jerky breaks when you bend it, you’ve over cooked it

25