Jerky Lovers Beef Jerky Sweet Spicy Recipe 425

SPICY SWEET BEEF JERKY

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky since I bought already thinly sliced meat. I sliced the thin meat into 1" wide strips)
• Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
• Dry with your Dehydrator, Smoker, or Oven. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
• The jerky is finished when it bends and cracks, but does not break in half.
• Store jerky in air tight containers in a cool, dark, and dry place such as a fridge or cabinet.

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

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.

JERKY LOVERS BEEF JERKY - SWEET & SPICY RECIPE - (4.2/5)

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.

SPICY BEEF JERKY RECIPE

Steps:

• Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
• Slice beef into 1/6" - 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
• Slice away ANY excess fat.
• Place beef into a sealable baggie.
• Combine all ingredients in a bowl and mix thoroughly.
• Pour the marinade over the beef in the baggie.
• Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
• Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
• Set your food dehydrator to 165°F (74°C).
• Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
• Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
• Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
• Store in an airtight container with a food safe oxygen absorber for 1-2 months.
• Once opened, consume within 1 week.

SWEET AND SPICY BEEF JERKY

Steps:

• 1. Cut the steak into the desired thickness (roughly 1/8 inch) I buy the top round that is already thin sliced so it saves me a step!
• 2. Mix all of the ingredients into a large bowl (minus the steak) and whisk to combine
• 3. Transfer the strips of steak along with the marinade into a ziplock bag and squeeze out as much air as possible. Massage to combine the marinade into the meat. If you don't have a ziplock, use a large bowl tightly wrapped with cling wrap or foil
• 4. Marinate at least a couple of hours but preferably overnight for best flavor
• 5. When you're ready to dehydrate, take steak out of the bag or bowl, pat it dry (I use hand towels for better absorption and simply wash them after)
• 6. Align strips of steak onto the racks In your dehydrator
• 7. Cook for roughly 6 hours at 160 degrees (Longer time will be needed for thicker sliced steak) there's no need to flip your steak!
• 8. When it's done your jerky should be dry and a little chewy and perfect! It should look something like this