Ingredients

1 -5 lb beef , strips
1 tablespoon black pepper
1 tablespoon club house la grille montreal steak spice
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon chopped garlic
1/3 cup Worcestershire sauce
1/3 cup soya sauce
1/3 cup frank 's redhot xtra hot sauce
Beef jerky is a popular snack among hikers and campers, thanks to its long shelf life and high protein content. This Backpacker's Beef Jerky is a homemade version of the classic snack, made with simple ingredients that you can find at any grocery store. The beef is marinated in a flavorful blend of spices and sauces, then slowly baked until it is dry and chewy. This recipe is perfect for anyone who loves the taste of beef jerky but wants to avoid the high costs and additives of store-bought varieties.

Instructions

1.In a bowl, combine black pepper, club house la grille montreal steak spice, chili powder, brown sugar, chopped garlic, Worcestershire sauce, soya sauce, and frank 's redhot xtra hot sauce.
2.Add the beef strips to the bowl and coat them evenly with the mixture, rubbing it in gently with your hands.
3.Cover the beef and marinate in the fridge for 8-24 hours.
4.Preheat your oven to 175°F (80°C).
5.Remove the beef from the marinade and pat dry with paper towels.
6.Lay the beef strips on a wire rack placed on a baking sheet.
7.Bake for 4-6 hours, until the beef is dry and chewy.

PROS

Beef jerky is a healthy, high-protein snack that is perfect for hiking and camping trips.

This recipe is easy to make and requires only a few ingredients.

Homemade beef jerky is much cheaper than store-bought varieties.

CONS

Making beef jerky can take a while, as it requires a long drying time.

Beef jerky can be high in sodium, so it should be consumed in moderation.

HEALTH & BENEFITS

Beef jerky is a great source of protein and is low in fat and carbs.
It can help you feel full and energized during long hikes or workouts.
The spices used in this recipe, such as black pepper and chili powder, have antioxidant and anti-inflammatory properties.

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