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My review
Jerky Lover's Jerky - Sweet, Hot and Spicy!
5
DIXYCHIK
"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!"
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Ingredients
5 h 10 m servings 527Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Hint
- Use an electric knife and slice a semi frozen sirloin for the ease of cutting and for thinner uniform slices.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 181241 Ratings
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Most helpful positive review
5/30/2009
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 marin...
Most helpful critical review
6/19/2012
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...
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5/30/2009
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 marin...
6/21/2006
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 a...
12/7/2005
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 ...
5/24/2006
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 r...
9/16/2010
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...
7/15/2005
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 delic...
4/1/2006
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, ...
3/8/2009
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 f...
7/2/2006
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.