Sweet & Spicy Beef Jerky

The Secret to Making Flavorful Beef Jerky

It can be an art to get beef jerky just right. The first time that I made this version, I worried it would be too spicy so I had cut the spicy stuff in half and I only marinated it for 12 hours. This was a mistake! Once I dehydrated it, I realized that the flavors didn’t have enough time to really develop.

Flavorful beef jerky needs both a flavorful marinade and a long soak time. The meat needs to be in the marinade for long enough that it can soak in all of those flavors.

I learned my lesson. Now when I make jerky I put the meat into the marinade and put it into the refrigerator and leave it for an absolute minimum of 24 hours, even up to a week! The longer the marinate, the better the jerky!

The USDA has a great page on Jerky and Food Safety if you want to check it out!

TEN Really Great TIPS FOR MAKING BEEF JERKY

• London Broil (Top Round) makes a very tasty jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.

• How you cut the meat determines the final result. Cut it evenly, thinly, and against the grain.

• Marinate, marinate, marinate. What you put the meat in and how long you leave it there for really determine the final result. Marinating under 12 hours is not going to get you the taste you want. You have to let the meat take in the flavor. You can’t rush it. You have to pay attention. Move the meat around while marinating and turn the bag repeatedly while it marinates. A zip top bag is a great thing for marinating as it is pliable and the meat can be moved around without opening the bag.

• Be careful with salt. Salt seems to be the first thing that gets soaked up into the meat. You can’t take it out once it’s in. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.

• Taste and smell your marinade. If it is tasty before adding the meat, the jerky will turn out great.

• Marinate in the refrigerator. No one wants food poisoning.

• A food dehydrator is a good investment. The oven can be used but it is harder to get a great end product and it takes longer.

• When a recipe says it’ll take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.

• Don’t be afraid to move the meat and the trays around. Also, don’t be afraid to remove the thinner pieces that are done before the thicker ones. No one is perfect when cutting meat into strips. Check often!

• And finally, don’t ever put meat in the dehydrator, turn it on, and go to bed, thinking it will be done in the morning. If you do this, you will get over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!

What if I don’t have a Dehydrator?

We are often asked if it is possible to make jerky in an oven. While it is not optimal, it is totally possible!

Prepare and marinate the meat exactly as above but instead of putting it onto dehydrator trays, set the oven to the lowest possible temperature (typically 170 – 175 degrees F). Position oven racks in the upper to middle position.

Line two large baking sheets with foil and set wire cooling racks onto each. This allows the meat to have some air flow. Lay the marinated beef strips on the wire racks and bake until it is dryer and considerably less spongy than it was going in.

Much like a dehydrator, it is important to pay attention to the meat by moving the jerky around and rotating the trays. Feeling the jerky with your fingers is the best gauge of doneness. Cooking times vary upon the thickness of the meat and this process can take anywhere from 3-8 hours. Enjoy!

The best Kind of meat to use for Beef Jerky

Beef Jerky begins with a lean cut of meat, cut into strips. We use London Broil, which is a fancy name for a smaller beef top round roast (eye of round). It is important that the meat is lean and that it does not contain bones.

We use about 1 1/2 pounds at a time, sliced into strips between 1/8 and 1/4 inch thick, any large fatty parts removed. You can cut it yourself or ask the supermarket butcher to do it for you.

Cut it against the grain because it makes the jerky more tender. Once it is cut, set it aside until the marinade is ready.

What you’ll need to make Sweet & Spicy Beef Jerky

How to Make Sweet & Spicy Beef Jerky

Beef Jerky is so simple to make! Homemade Sweet & Spicy Beef Jerky is one of our favorites. The sweet and salty elements are the perfect combination and you can make it as spicy (or not) as you want with fresh jalapeno peppers. Delicious and perfectly balanced!

This can be made in the oven, but we prefer to use an electric food dehydrator. We have included oven guidelines on the recipe card just in case.

Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. Trim excess fat, large gristle and connective tissue from jerky strips and discard. Set the jerky strips aside.

Create the marinade by placing all of the remaining ingredients into a medium bowl or large measuring cup. Stir until well combined.

Place the jerky strips into a shallow baking dish or large zip top bag. Pour the marinade over the top of the jerky strips.

Stir, making sure the meat is coated evenly.

Cover or seal the large zip top bag and refrigerate for 24 – 72 hours minimum.

For a deeper, more intense flavor, marinate in the refrigerator for up to a week.

During the marinating time, stir occasionally. When ready to dehydrate, remove from the refrigerator and discard marinade.

Spread the jerky strips out on paper towels to remove excess moisture.

Blot tops of strips with paper towels, removing as much marinade as possible.

Lay the jerky strips on dehydrator trays, leaving room between for air flow. Use as many trays as necessary.

Turn the dehydrator on to highest setting (we use 160 degrees F) and allow the strips to dehydrate according to manufacturers directions. Check on the jerky every so often and rotate the trays.

Once the jerky has been dehydrated, remove it from the trays and allow to cool.

One of the great things about making your own jerky is that you can decide just how dehydrated you want it. Our preference is to dry it to the point where it bounces back a little when poked. In our dehydrator, this is usually around the 4 hour mark.

Store in a zip top bag for up to a month. Enjoy!