Jalapeno Deer Jerky Recipes

SOUTH TEXAS JALAPENO JERKY

Steps:

• Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
• While the meat is hardening in the freezer, add worcestershire sauce, soy sauce, garlic powder, black pepper, salt, beef broth, liquid smoke, and jalapeno in a blender and blend until jalapeno pieces are very small. Pour marinade into zip lock bag.
• After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat 1/4" to 1/8" thick.
• Add beef strips to your marinade and shake the bag coating meat evenly. Allow 6-24 hours to marinate the jerky. Shake/mix the bag every couple hours to allow the marinade to evenly soak in to each piece of meat.
• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on ground jalapeno pepper (optional). Add heavily for a real kick, or light for a nice spice.
• Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 165 degrees and another 1 hours at 145 degrees.
• Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.

DEER JERKY

Steps:

• Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

JALAPENO BEEF JERKY RECIPE | TRAEGER GRILLS

Steps:

• In a blender or small food processor, combine the jalapeños, lime juice, soy sauce, brown sugar, and curing salt and process until the jalapeño is finely chopped.
• With a sharp knife, trim any fat or connective tissue from the meat. Slice against the grain into 1/4-inch-thick slices. Transfer the meat to a large resealable bag.
• Add the jalapeño mixture to the bag with the meat and pour in the beer. Massage the bag to evenly coat the meat in the marinade. Seal the bag and refrigerate for at least 3 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade. Dry the beef strips between paper towels.
• Arrange the meat in a single layer directly on the grill grate. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 3-5 hours.
• Transfer the jerky to a wire rack and rest for an hour at room temperature.
• To store, transfer the jerky to a resealable bag and squeeze out any air. The jerky will keep in the refrigerator for several weeks. Enjoy!

SUMNEY'S DEER JERKY

Steps:

• Slice venison into 1/4 inch strips.
• Combine soy sauce, Worcestershire sauce, steak sauce, seasoned salt, onion powder, pepper, flavor enhancer, garlic powder, and liquid smoke in a large glass or ceramic bowl; mix well. Add venison and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Set a dehydrator to 155 degrees F (68 degrees C).
• Remove venison from the marinade and shake off excess. Discard the remaining marinade. Arrange venison on the dehydrator racks.
• Cook in the dehydrator until desired dryness, 4 to 6 hours.

DR. PEPPER JALAPENO BEEF JERKY RECIPE - (5/5)

Steps:

• In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10 to 15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8 to 12 hours, or overnight. Preheat your smoker or oven to approximately 170°F. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2 to 3 hours (depending on the thickness of your slices, some thicker pieces can take 4 to 5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3 to 4 days on the counter or 2 weeks in the fridge.