Atwood's Peppered Micro-wave Jerky recipe

3 servings

6 tablespoons Demerara sugar

3 tablespoons salt

1 1/2 teaspoons curing salt

2 tablespoons crushed dried chile pepper

2 teaspoons cayenne pepper

2 tablespoons garlic pepper seasoning

1 tablespoon onion powder

1 tablespoon finely ground juniper berries

6 pounds beef round steak, cut into 6x1/2 inch strips

In a medium bowl, mix together the Demerara sugar, salt, curing salt, chile pepper, cayenne pepper, and juniper berries.

Divide the mixture into 3 equal parts, and place each into its own bowl.

Mix 2 pounds of meat strips into the mixture of each bowl until evenly coated with the spice mixture.

Place all of the meat lengthwise into a large glass or plastic bowl, cover with plastic wrap, and refrigerate for 3 days.

Preheat the oven to 150 degrees F (65 degrees C).

On a large plate, arrange 6 or 8 strips of meat at a time, and place in a microwave oven.

Cook for 3 minutes on HIGH.

Remove meat strips to a baking sheet, and keep in the warm oven for 3 to 4 hours, or until dry.

Do not over dry, jerky should be chewy, not crispy.