Hot Sweet Beef Jerky Recipes

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



Jerky Lover's Jerky - Sweet, Hot and Spicy! 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     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h10m

Yield 4

Number Of Ingredients 12

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, Carbohydrate 47.4 g, Cholesterol 60.3 mg, Fat 27.5 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 3319.4 mg, Sugar 38.9 g

HOT & SWEET BEEF JERKY



Hot & Sweet Beef Jerky image

This is something I came up with one winter day. First you taste the sweet and then comes the slow burn! I use jalepenos that we grew, dried, and keep in our freezer. This also makes a great dry rub for the grill or smoker!

Provided by IAKnight

Categories     Lunch/Snacks

Time 4h30m

Yield 2 Lbs., 10 serving(s)

Number Of Ingredients 8

3 lbs lean yet cheap cut beef (flank steak or brisket works great)
1 cup brown sugar
1 tablespoon tone's brand fajita seasoning mix (dry)
1 tablespoon Tony Chachere's Seasoning
1 teaspoon kosher salt
1 teaspoon tone's brand mesquite powder (dry)
1/2 teaspoon ground black pepper
1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes

Steps:

  • Slice meat across the grain 1/4" slices.
  • If using whole dried jalepeno's put them into food processor and pulse until well chopped.
  • Add remaining ingredients into food procesor and mix well.
  • Transfer dry ingredients to a gallon ziplock bag
  • Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
  • Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
  • Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
  • Finished jerky should be kept in air tight container or bag in the refrigerator.

Nutrition Facts : Calories 1002, Fat 96.6, SaturatedFat 40.1, Cholesterol 134.8, Sodium 274.2, Carbohydrate 21.7, Sugar 21.4, Protein 11.2

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