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Season both sides of the beef slices with the seasoning mix. Refrigerate for at least 4 hours and up to 8 hours. Mix all the marinade ingredients except the habaneros and crushed red pepper. Blend the habaneros and 2 tbsp crushed red pepper with 1/4 cup of the marinade until smooth. Add it back into the marinade.
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Trim excess fat off the bottom round roast slices. In a medium bowl, combine the bottom round, chipotle in adobo sauce, brown sugar, garlic salt, and kosher salt. Stir gently to combine. Cover and refrigerate for at least 8 hours, or overnight. Preheat oven to 175°F. Cover a sheet pan with a piece of foil.
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Use a knife to cut through the jerky or score the jerky into snack-sized strips, about 1 inch thick and 3-4 inches. This is helpful for breaking the jerky apart for eating after it is dehydrated. Place the baking sheet into the preheated oven for 4-5 hours, or until the beef jerky is completely dry.
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Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the worcestershire, red wine vinegar, soy sauce, brown sugar, and salt in a medium size bowl or ziplock bag. Mix well. Remove the meat from the freezer and slice ¼" strips against the grain.
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directions. Partially freeze the steak. Slice off any extra fat then slice the meat into 1/4-inch thick slices. Combine the soy sauce, honey, garlic, ginger, pepper, sesame oil, Worcestershire sauce, onion powder, and liquid smoke in a plastic zip-top bag. Add the sliced meat and mix well. Refrigerate the meat in the marinade overnight.
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Ingredients: 1 lb. beef (or any type of meat) 1 Tb. of onion powder 1 Tb. of garlic powder 5 Tb. liquid smoke flavoring 1/4 c. Worcestershire sauce 1/4 c. teriyaki sauce 1/3 c. balsamic vinegar 1/2 c. pineapple juice 1/2 c. brown sugar 2/3 c. soy sauce 1 tsp. red pepper flakes 2 tsp. pepper Directions: Cut meat into co
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Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. Trim excess fat, large gristle and connective tissue from jerky strips and discard. Set the jerky strips aside. Create the marinade by placing all of the remaining ingredients into a medium bowl or large measuring cup.
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Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
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Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
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Step 2: Prepare the marinade by combining soy sauce, Worcestershire sauce, honey, brown sugar, hot sauce, onion powder, garlic powder, ground black pepper, and red pepper flakes in a bowl. Mix the ingredients thoroughly until the honey and brown sugar are fully dissolved. Step 3: Place the beef slices in a zip-top bag or airtight container, and pour the marinade over the meat.
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Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer.
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Create Sweet and Spicy Jerky Marinade. Combine the ingredients in the specified quantities in a bowl. Ensure the molasses and the kosher salt are well combined. 1/3 cup Water. Put your sliced jerky meat in a ziplock bag or non-reactive container. Then put your marinade into the bag with the jerky.
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Mix all the marinade ingredients together in a measuring cup. measuring cup. Layer your sliced beef in a container or Ziploc bag, then add the marinade and mix well. Put the beef and marinade in the fridge for at least six hours; for the strongest flavor, leave it for 24 hours. mixing the marinade and the meat for beef jerky.
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Whisk together soy sauce, brown sugar, vinegar, chili garlic sauce, granulated garlic and 1 teaspoon black pepper. Place thinly sliced london broil in a resealable plastic bag and pour marinade over the top. Seal and marinate at least 8 hours, preferably overnight. Remove from refrigerator one hour prior to cooking.
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Cut the flattened beef into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack. Dehydrate the ground beef jerky.
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Set your food dehydrator to 165°F (74°C). Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices. Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices. Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
