Jerky

Black Pepper Ridge

Peppered Style Jerky

• Pepper
• Savory
• Smoky

Internal temp

152°F (67°C) before drying

Smoker temp

145-165°F (63-74°C)

What goes in it

• Kosher Salt
• Cure #1
• Cracked Black Pepper
• Garlic Powder
• Onion Powder
• Brown Sugar
• Paprika
• Cayenne Pepper
• Soy Sauce
• Worcestershire

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef

How it's made

1. Slice meat 1/4" thick against the grain.
2. Crack peppercorns coarsely — the bigger the better for this one.
3. Mix marinade with dry spices, soy sauce, and Worcestershire.
4. Press extra cracked pepper onto strips after marinating 12-24 hours.
5. Arrange on smoker racks.
6. Dry at 160°F for 1 hour, then reduce to 145°F with smoke for 3-5 hours.
7. Done when strips bend and crack without breaking.
8. Dehydrator method: Skip the smoke — dehydrate the strips at 160°F for 4-8 hours until they bend and crack but do not break. If your dehydrator can not reach 160°F, finish the strips in a 275°F oven for about 10 minutes to reach a food-safe 160°F internal temperature (165°F if using poultry).

Wood

Hickory · Oak