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Atwood's Peppered Micro-wave Jerky

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"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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3 d 4 h 15 m servings 244 cals
Original recipe yields 24 servings (3 pounds)

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  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.

Nutrition Facts

Per Serving: 244 calories; 14.6 g fat; 3.5 g carbohydrates; 23.2 g protein; 71 mg cholesterol; 1146 mg sodium. Full nutrition

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