Sweet and Spicy Beef Jerky

Sweet and Spicy Beef Jerky

Dive into a savory and adventurous taste experience with this homemade Sweet and Spicy Beef Jerky. Infused with vibrant Asian-inspired flavors, this protein-rich snack is perfect for road trips, outdoor adventures, or simply when you crave something savory and a tad fiery. This recipe marries tender Top Round beef with a bold seasoning and marinade blend that brings the heat.

Ingredients

🥩 10 lbs eye of round or top round beef, trim off fat

🌶️ 2 tbsp crushed red pepper

🌰 2 tbsp onion powder

🧄 2 tbsp garlic powder

🧂 4 tsp black pepper

🌶️ 5 habanero peppers, or jalapeños for a milder version

🧂 2 cups low sodium soy sauce

🍬 2 cups brown sugar

🧄 1/2 cup Worcestershire sauce

🍇 2/3 cup balsamic vinegar

🍊 1/2 cup fresh orange juice

🍊 1/2 cup fresh grapefruit juice

🌬️ 1 tbsp liquid smoke

🌶️ 2 tbsp crushed red pepper

Instructions

1- Initial Preparation:

• Trim all visible fat from the Top Round beef to ensure proper drying and preservation.

• Slice the beef thinly and uniformly.

2- Create Seasoning Blend:

• In an empty spice shaker, blend garlic powder, onion powder, and black pepper.

3- Season the Beef:

• Lay the beef slices on a surface and evenly coat both sides using the seasoning mixture from the shaker.

4- First Refrigeration:

• Place the seasoned beef slices in a LOCKNLOCK plastic food storage container and refrigerate for 4 to 8 hours to allow initial flavors to penetrate.

5- Prepare Marinade Base:

• Using a metal citrus juicer, combine freshly squeezed orange juice, grapefruit juice, soy sauce, DELALLO Balsamic Vinegar, NOW Worcestershire Sauce, and WRIGHT'S Liquid Smoke.

• Add brown sugar and stir until dissolved.

6- Spicy Marinade:

• In a small personal-size blender, combine habanero peppers, crushed red pepper, and a part of the marinade base.

• Blend until smooth. For a milder option, substitute habaneros with jalapeños.

7- Combine Marinades:

• Pour the spicy blend back into the main marinade and mix thoroughly.

8- Marinate the Beef:

• Submerge the seasoned beef slices in the full marinade in the container.

• Use plastic gloves to massage the marinade into the meat thoroughly.

9- Second Refrigeration:

• Seal and refrigerate for 24 hours, allowing the flavors to deeply infuse.

10- Prepare for Dehydration:

- Remove the beef from the marinade, shaking off excess liquid, and lay on the food dehydrator's multi-tiered round trays.  

11- Garnish:

- Sprinkle additional crushed red pepper on the slices for an extra kick.  

12- Dehydrate:

- Set your food dehydrator to 160°F.

- Dry the beef for 4 to 8 hours, or until the jerky is appropriately dried — firm yet pliable and showing white stringy fibers when torn.  

13- Finish and Package:

- Use kitchen scissors to cut the jerky into preferred strips.

- Vacuum seal the strips in individual bags and place them in Stella n' Spice pouch bags for storage or gifting.  

Prep Time: Approximately 28-40 hours

Cook Time: 4-8 hours

Total Time: 32-48 hours

Servings: Variable, depending on desired jerky strip size

Equipment:

• Cutting board, wooden

• LOCKNLOCK plastic food storage container

• Metal citrus juicer

• Blender, small personal size

• Food dehydrator, multi-tiered round trays

• Plastic gloves

• Kitchen scissors

• Vacuum sealer

• Stella n' Spice pouch bags

Cooking Tips:

• Trimming fat is crucial for texture and preservation.

• For a milder jerky, substitute habaneros with jalapeños.

• Allow jerky to rest post-dehydration for further flavor development.

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Sweet and Spicy Beef Jerky