South Texas Jalapeno Jerky Recipes
JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!
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
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
JALAPENO BEEF JERKY RECIPE | TRAEGER GRILLS
Hot & spicy jerky is the spice of life, this homemade jerky recipe will get your blood pumping, whether you're loading up for a hike or surviving in the Rockies, this jalapeno jerky recipe tastes amazing.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 7
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!
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- Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
- Marinate the beef. 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 8-12 hours, or overnight.
- Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend maple or cherry (or a combo of both!) for this recipe.
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