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!

Recipe Summary

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Hint

Use an electric knife and slice a semi frozen sirloin for the ease of cutting and for thinner uniform slices.

Nutrition Facts

527 calories; protein 23.3g; carbohydrates 47.4g; fat 27.5g; cholesterol 60.3mg; sodium 3319.4mg. Full Nutrition
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Reviews (211)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :) Read More
(169)

Most helpful critical review

Rating: 2 stars
06/19/2012
This was not good! I'm not sure how it got such high reviews. I followed the recipe exactly. The end result was slightly sticky jerky with a caramelized coating. It was more of "spicy beef candy" than a traditional jerky. Also this make a LOT of marinade...you could use a lot more than the recommended 1lb of meat for the amount of marinade the recipe yielded. Read More
(11)
289 Ratings
  • 5 star values: 239
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
06/01/2009
Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :) Read More
(169)
Rating: 5 stars
12/07/2005
My husband used venison instead of beef. It turned out great, although I didn't read the instructions thoroughly and mixed together all the ingredients listed. I didn't cook the marinade in a saucepan either. I just put everything in a big ziploc and let the meat soak overnight. My family and his family all thought it's the best jerky recipe we've found. Read More
(103)
Rating: 5 stars
06/21/2006
Excellent stuff! I improvised slightly: first I got home and realized I had no brown sugar. I did however have Sweet & Low Brown (brown sugar substitute). I used the recommended conversion amount for the sweet & low. I also used low sodium soy sauce - but ran a little short on the amount. I use Wright's liquid smoke - and it's really REALLY strong so I only used about half the amount. I substituted Penzey's Spices Black & Red Spice (black pepper & spicy cayenne blend) for some of the pepper too. Results? Amazing! The fake brown sugar worked really well the smokey flavor is definitely there and the Black & Red Spice gives it an added kick. Can't forget the pepper flakes! Definitely will make this again and can't wait to share this with my friends! Read More
(95)
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Rating: 5 stars
05/24/2006
Parents have an organic farm and we got a half a cow for Christmas... there's no way between the two of us we can eat that much meat, so I recently purchased a dehydrator and this is the first recipe I tried. I feel no need to search for additional recipes. This is perfect! Purchased mason jars and will make custom lables filled with this jerky to give as gifts... if there is any left :) Thank you! Read More
(41)
Rating: 5 stars
09/17/2010
If you don't have a food dehydrator, this can be made in the oven too. Just lay the meat on cooling racks on top of foil-lined baking sheets and bake on 150 degrees for 5-6 hours. Open the door every now and then to let steam escape. So easy! Read More
(38)
Rating: 5 stars
07/15/2005
This was so yummy. I've made it twice in the past month. I tried to follow the exact recipe but had a problem with the onion powder in my cupboard. I ended up using minced onion it was delicious. Oh yeah only used 4 tbls liquid smoke too. I plan to make it a lot. Thanks Dixychik! Read More
(28)
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Rating: 5 stars
03/10/2009
This can easily be the best jerky that you have ever tasted. Necessary changes: marinate at least 24 hours in the fridge, and use too much marinade (too little will leave too little flavor). A few options to try: cut the meat cross-grain (this allows for tenderness and flavor soaking), use reduced sodium soy, gourmet teriyaki (make sure it contains some type of wine), use any lean cut of meat (typically some kind of round/top round), and finally the pepper flakes and spices should coat the meat before marinating. Read More
(26)
Rating: 5 stars
04/01/2006
The jerky was perfect! I tried the marinade with turkey legs and chicken thighs and YUM! The meat melts off the bones! I'm making it again today and I'm going to fill my smoker with chicken, turkey, and short ribs. Delicious! Read More
(26)
Rating: 4 stars
07/02/2006
customized this to 12 servings and had a quart of marinaide too much. overall tasted good but could not tell if pineapple juice was there or not. Read More
(19)
Rating: 2 stars
06/19/2012
This was not good! I'm not sure how it got such high reviews. I followed the recipe exactly. The end result was slightly sticky jerky with a caramelized coating. It was more of "spicy beef candy" than a traditional jerky. Also this make a LOT of marinade...you could use a lot more than the recommended 1lb of meat for the amount of marinade the recipe yielded. Read More
(11)
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