BEEF JERKY MARINADE SWEET AND SPICY RECIPES

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY! RECIPE ...

Jerky Lover's Jerky - Sweet, Hot and Spicy! Recipe ... image

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Provided by DIXYCHIK

Categories Jerky

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste

Steps:

In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Nutrition Facts : Calories 526.6 calories, CarbohydrateContent 47.4 g, CholesterolContent 60.3 mg, FatContent 27.5 g, FiberContent 1.2 g, ProteinContent 23.3 g, SaturatedFatContent 6.5 g, SodiumContent 3319.4 mg, SugarContent 38.9 g

PEPPERED SPICY BEEF JERKY – PIT BOSS GRILLS

Provided by Thomas Sawyer

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 4-6

Number Of Ingredients 23

Ingredients

1 12 oz Bottle Dark Beer
1/4 cup Brown Sugar
2 tbsp Coarse Black Pepper
4 tbsp Garlic Salt
2 tbsp Hot Sauce
2 tablespoons, divided Pit Boss Sweet Heat Rub
1 tablespoon Quick Curing Salt
1 cup Soy Sauce
2 pounds Trimmed Flank Steak
¼ Worcestershire Sauce
Large mixing bowl
Large resealable plastic bag
Paper Towel
Sharp Knife
Tongs
Whisk
Don’t like beef? Use turkey breast instead for a lean white meat alternative.
When learning how to make beef jerky, it is important to select the right cut of lean beef. The right cut of beef makes all the difference when making great tasting jerky.
It’s important to select a lean beef cut with as little fat as possible. Why? Because, fat can ruin and spoil the jerky. It becomes rancid over time. So, if you want jerky that will last as long as possible without spoiling, select a very lean cut of beef.
In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2tablespoons of the Sweet Heat seasoning, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.
Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).
Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.
Pit Boss Oak Harwood Pellets

Steps:

When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
Fire up your Pit Boss Smoker and set the temperature to 200°F. If using a sawdust or charcoal smoker, set it up for medium low heat.
Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks.
ENJOY!

Nutrition Facts : ServingSize 4-6

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