Spicy Beef Sticks - Waring Commercial WDH10 Manual De Instrucciones

About 15 servings, 2 sticks each
3 pounds ground beef
1 tablespoon paprika
1½ teaspoons cayenne pepper
1½ teaspoons crushed red pepper
1 tablespoon garlic powder
4 tablespoons Worcestershire sauce
2 teaspoons curing salt
In a large bowl, combine all ingredients until just incorporated. To make
the sticks, form a small piece of the meat mixture into a ball and then roll
into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate
overnight, uncovered. Place the sticks on the dehydrating trays. Do not
overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,
or until desired doneness. Store beef sticks in an airtight container in
the refrigerator or freezer.
8 servings
2½ pounds boneless, skinless chicken breasts
½ cup teriyaki sauce, your favorite brand
¾ cup pineapple juice
1½ tablespoons liquid smoke
¾ teaspoon crushed red pepper
Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan
and freeze for 1 hour. This will make it easier to slice the chicken into thin
strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce,
pineapple juice, liquid smoke, and crushed red pepper. Marinate chicken
strips for a minimum of 1 hour in the refrigerator. Place strips on trays.
Do not overcrowd; leave enough space so that pieces are not touching.
Cover and dehydrate on 170ºF for approximately 20 hours, or until desired
doneness, flipping strips once, about halfway through. Store chicken jerky
in an airtight container in the refrigerator or freezer.

Spicy Beef Sticks

Nutritional information per serving:
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g
• chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g
Teriyaki Chicken Jerky
Nutritional information per serving:
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g
• chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g
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