Try this Dry Blend for Beef Jerky recipe, or contribute your own.
Suggest a better descriptionNote: Recipe does not indicate amounts. Lay all the meat out in one layer. Sprinkle each slice with all the spices. Turn the slices over and repeat. Put the slices in a dehydrator. NOTES : The chili powder will make the jerky hot. Hot pepper sauce will achieve an even hotter effect. Recipe by: Mona Zimmerman, Round Rock Tx. Posted to MC-Recipe Digest V1 #563 by Sherry Zeiss
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 1 | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 43.3mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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