Buffalo-Style Jerky

Instructions:

1. Trim excess fat from meat and slice into ¼-inch thick strips against the grain. For easier slicing, partially freeze the meat for 30–60 minutes first.
2. In a large mixing bowl, whisk together hot sauce, Worcestershire sauce, garlic powder, paprika, onion powder, cayenne (if using), butter powder or butter, salt, and black pepper.
3. Add the sliced meat to the marinade and toss until fully coated. Cover and refrigerate for at least 6 hours or preferably overnight for maximum flavor.
4. Preheat your dehydrator to 160°F (71°C) or set your oven to its lowest setting (typically 170°F or 75°C).
5. For a dehydrator: Arrange meat strips in a single layer on trays without overlapping. Dry for 4–6 hours, checking for firmness and pliability.
6. For an oven: Lay meat strips on a wire rack set over a foil-lined baking sheet. Prop the oven door open slightly for airflow. Bake for 3–5 hours or until the jerky reaches your preferred texture.
7. Let the jerky cool completely before storing in an airtight container or resealable bag. Store at room temperature for up to 1 week or refrigerate for longer shelf life.

Variations :

• Use chicken or turkey breast for a leaner alternative to beef.
• Substitute chipotle powder for cayenne to add a smoky depth.
• Add 1 tablespoon of brown sugar to the marinade for a sweet-heat balance.

Tips :

• Pat meat strips dry before drying to reduce stickiness and improve texture.
• To test doneness, bend a piece—it should crack slightly but not break.
• For true buffalo flavor, dust finished jerky with dry ranch seasoning while it’s still warm.

This Buffalo-Style Jerky is everything you love about wings—minus the mess, plus the convenience.