Snap'n Peppery Beef Jerky

• 1 dehydrator
• 1 Jerky Gun
• 1/4 cup worcestershire sauce
• 1/4 cup liquid smoke
• 1/4 cup ketchup
• 2 1/2 lb 93/7 ground beef
• 2 1/4 tsp sea salt
• 1 1/8 tsp of Accent seasoning
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 1/8 tbsp meat tenderizer
• 1 1/2 tsp ground black pepper
• 1 1/2 tbsp brown sugar

1. In a small bowl mix all of the basting sauce ingredients and mix well.
2. Set aside.
3. In a large bowl, mix together the rest of the ingredients by hand.
4. Make sure all of the spices are well incorporated into the ground beef.
5. Load the jerky gun and begin squeezing out long strips of jerky onto the dehydrator trays.
6. With a basting brush, brush all of the jerky strips with the basting sauce.
7. (You only need to do the top side at this time.)
8. Turn the dehydrator on and set it to the jerky setting which is 160F/71C.
9. Let it run for 2 hours.
10. Turn all of the jerky strips over and pat them with paper towels to remove excess grease.
11. Baste the tops with the basting sauce and let run another 2 hours.
12. Wipe off the excess grease with a paper towel.
13. Flip the jerky strips and wipe again.
14. Baste with sauce and dehydrate for 1 hour.
15. One last time.
16. Wipe off the excess grease with a paper towel.
17. Flip the jerky strips and wipe again.
18. Baste with sauce and dehydrate for 1 hour.
19. They are ready to eat warm, but I like to let them cool.
20. The basting sauce transforms into an almost savory candy-like coating and gives the jerky some snap.
21. Notes: My jerky gun came with 2 tips.
22. 1 for making thin jerky and a dual tip for making thicker ones.
23. I used the thicker tip for this recipe.
24. If you wish to make the thinner kind, you will need to adjust the dehydrating times accordingly.

jerky, worcestershire sauce, liquid smoke, ketchup, ground beef, salt, accent seasoning, garlic, red pepper, tenderizer, ground black pepper, brown sugar

Taken from cookpad.com/us/recipes/343813-snapn-peppery-beef-jerky (may not work)