Bronx Bomber Beef Jerky

After a decade of trial and error trying to perfect the best possible jerky recipe, I think this comes pretty close. It uses extra lean ground beef (90% or better) and although it looks complex to make, it's really not that difficult.

• Ready In: 4 hrs 20 mins
• Serves: 10-15
• Yields: 20-30 jerky strips

Ingredients

• 1 1⁄2 lbs lean ground beef (at least 90% lean)
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon garlic powder
• 1  teaspoon  meat tenderizer
• 1  teaspoon  jalapeno powder
• 1 1⁄2 teaspoons  non iodized salt
• 1⁄2 teaspoon msg (I use "Accent")
• 1⁄4 teaspoon black pepper
• 1  tablespoon light brown sugar
• 1  tablespoon  Frank's red hot sauce
• 1  teaspoon liquid smoke

• for basting

• 4  tablespoons Worcestershire sauce
• 4  tablespoons  teriyaki sauce
• 2  tablespoons liquid smoke

Directions

1. In a small container, mix together all the dry ingredients.
2. In a separate small container, combine the hot sauce with the liquid smoke.
3. In a large bowl, alternate mixing in the dry ingredients and the hot sauce with the ground beef.
4. Using your hands, mix completely and thoroughly until well combined.
5. Load up the jerky gun with this mix and extrude onto the dehydrator racks.
6. Mix together the basting liquids, then brush it on top of the strips on the racks.
7. Dry according to dehydrator instructions, basting once on the other side after turning the strips.