Bronx Bomber Beef Jerky

• 1 12 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 12 teaspoons non iodized salt
• 12 teaspoon msg (I use "Accent")
• 14 teaspoon black pepper
• 1 tablespoon light brown sugar
• 1 tablespoon Frank's red hot sauce
• 1 teaspoon liquid smoke
• 4 tablespoons Worcestershire sauce
• 4 tablespoons teriyaki sauce
• 2 tablespoons liquid smoke

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.

lean ground beef, red pepper, garlic, tenderizer, jalapeno powder, non iodized salt, accent, black pepper, light brown sugar, s red, liquid smoke, worcestershire sauce, teriyaki sauce, liquid smoke

Taken from www.food.com/recipe/bronx-bomber-beef-jerky-467699 (may not work)