Salt and Pepper Beef Jerky Recipe - NO SUGAR - NO NITRITES - NO MARINADE 👌

Hey! This Salt and Pepper Beef Jerky recipe is the easiest beef jerky recipe ever!

It's FULL of flavour, is made with simple kitchen ingredients and is so much cheaper than buying it ready made.

**As it contains no nitrites or other chemicals, you'll need to store it in the fridge where it should last up to a week. If you need to keep it longer than that, simply pop in the freezer. Grab a handful when you're off on a hike or in need of a quick protein shot and it'll defrost quickly (although I quite like it straight from the freezer too!)

Here's the recipe over on my blog: https://hedgecombers.com/salt-and-pep...

THE DEHYDRATOR I USE IN THE VIDEO:
Optimum P200 Dehydrator - http://bit.ly/2Z18ARA
Use the code AMB201767 to get a £20 discount 😉

THE KNIFE I USE IN THE VIDEO: https://amzn.to/2LlTDGp (Please note the exact knife I have isn't currently available on Amazon UK. However this one is slightly longer)

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THE RECIPE
INGREDIENTS:

600g topside or silverside lean beef
2 teaspoons fine salt
1 tablespoon freshly ground black pepper

INSTRUCTIONS:
Pop the piece of beef in the freezer for an hour to firm up which will make it easier to slice.

Sharpen your knife, then slice the meat as thin as you can possibly get it. There will always be bits that are thicker than others so don't fret about it too much.

I always cut against the grain of the muscle fibres as it makes for a less chewy jerky but try it both ways to discover your favourite method.

Either:
Place the slices of beef into a large ziploc bag and sprinkle over the salt and pepper. Seal the bag then massage the meat through the plastic with the aim of getting the seasoning to
touch every single piece of beef.
Or:
Lay out on your dehydrator or oven shelves ensuring that the pieces don't touch or overlap. Sprinkle with the salt and pepper using a small sieve, aiming to get the coverage nice and even.

Dry until the meat is dry but still flexible. Leave to cool then pop in a sealed tub.

You'll probably find that different pieces in different areas of the dehydrator or oven will dry at different rates, just take the 'done' bits out to cool while the rest finishes off.

**As it contains no nitrites or other chemicals, you'll need to store it in the fridge where it should last up to a week. If you need to keep it longer than that, simply pop in the freezer. Grab a handful when you're off on a hike or in need of a quick protein shot and it'll defrost quickly (although I quite like it straight from the freezer too!)

Until next time, happy camping!

Jane x

PS want to work with me? You can contact me at [email protected]
PPS Please note that links may be affiliate links