By EdsGirlAngie on July 12, 2004
"This was my first experiment with dry cure jerky. It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time?"
Serving Size: 1 (118 g)
Servings Per Recipe: 8
"I have been experimenting with jerky recipes for about 6 months now-wet and dry. I have found this one to be the best (with a few modifications of my own). I make batches and take to work, poll my co-workers to see what they like etc and then make changes to the recipe according to the feedback I was given.
I backed off the black pepper to one half tsp., lowered the Chili powder to 2 TBSP., used only 1 Tsp. of Cumin, added half TSP of onion powder, and a qtr TSP. of white pepper. I added 2.5 Tbsp. of brown sugar. This gave us a nice sweet/hot result."
"Hubby really enjoyed this :) I like that it is a dry rub, so if I don't have soy sauce I can still make jerky - thanks!"