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NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
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Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
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Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
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Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
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Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
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Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
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Sprinkle the coarse ground Black Pepper all over the meat.
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Replace the paper with a Fresh piece of Wax Paper.
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Flip the entire slab over and repeat the spray and sprinkle step on that side too.
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At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
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If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
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If you're using a Dehydrator, then you've already got good slotted racks.
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For any of these cooking methods, you should cook the jerky at between 150u00b0 to 200u00b0 for about 6 to 8 hours or whatever your preferred crispiness is.
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For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
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Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
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Use a pizza cutter to cut into strips.
