Jerky Lover's Jerky - Sweet, Hot and Spicy Recipe

Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)

Everybody loves it. I add a good amount of pepper and crushed red pepper for texture and heat when putting it in the smoker. I also only smoke it at 200 degrees for 2 hours and then move to the dehydrator to keep the sugar from burning or becoming off tasting as it sometimes does in smoke.

Best base recipe for jerky imo. Neighbors, kids friends, family, all ask when I'm making more, and it's the best they've ever had, hands down. I've added a halt cup of Frank's Red with great results. I've recently added a half cup of mango habenero sauce and it's also fantastic. I think the smoke can be toned down. People mention curing salt. I think that the soy, teriyaki, Worcestershire etc have plenty of salt. Also, it doesn't last long enough for curing to be an issue. I also pull off done pieces after 4 hours and reshuffle the deck and go another 30 min, repeat and go again until all pieces are done. But thanks for the recipe. It's more than a hit. It's a home run. I use a 6 shelf dryer at 160, and switch from top round, London broil or Flank. All are great. Just try to stay with the grain if you want it Chenier. Trim the fat to avoid spoiling. (Or just eat the fatty pieces first as a taste test 😋). Also, I dust the trays with a round of fresh ground pepper before loading into the dehydrator. It adds a little texture and puts that peppery kick right at the top.

I have made this so many times now. It’s the only jerky recipe I’ve tried since the first time because it’s so good!! I substitute Five Alive Citrus for the pineapple juice because of allergies. I also just mix all the ingredients in a bowl and marinade it for 24 hrs when I have the time. I sometimes sprinkle more red pepper flakes right before I put it in the oven for a little extra spice (and I do not like too much spice). Thanks for one of my favourite recipes of all time. Everyone who has tried this loves it. I don’t have a dehydrator so just put it in the oven at the lowest possible temperature, with the door cracked open.

You MUST marinade at least 24 hours. I made a sample batch after 4 hours of marinading, and while it tasted pretty good it was not nearly as tender as when i did the rest after about 30 hours of marinading. The pineapple juice (i also added a bit of orange juice) definately aids in a better texture. Flavour wise, i do find the sweetness is more noticeable too, as compared to the sample batch. I used AAA bottom sirloin steak tails, and did it in my convection oven setting on dehydrate at 140.

This recipe is awesome. I didn't have pineapple juice so used peach fruit juice. I adjusted cooking time for my Air Fryer. Beef Jerky was sweet and Spicy Hot! I also used this recipe to make Black Peppered Beef Stir Fry! Use the marinade as sauce and add a little cornstarch at end to thicken. Add bell peppers and Brocoli, serve with rice or low mein. FANTASTIC!!

For the most part, this is a great recipe (though too much brown sugar and not enough spice (add a 1/2t of cayenne) for me), but do not marinade in a bowl. This requires more liquid than necessary, all the liquid is at the bottom and the top stays dry. Marinade in a Ziploc bag and put it in a baking dish so that it lays flat. I was able to half the liquid in this recipe, and quadruple the amount of meat. Also, you have to marinade a lot longer than listed, at least 24 hours. I go 48 hours, massaging and turning the bag very 8-12 hours.

I left out the liquid smoke, and added a lot of crushed red pepper flakes directly to the marinade, but otherwise followed as instructed. My wife said it is the best jerky she has ever had. I used the single batch of marinade I made to make four 1lb batches of jerky. I would marinate a 1lb, then drain and strain the liquid, put the marinade in the fridge and put the meat in the dehydrator. Then next day I would take the same liquid and marinate another pound, and repeated this for 4 batches over four days. I then took the marinade and boiled it and then sealed it in a container and froze it. I will see if works again next time I want jerky. But all around this is a great recipe.

Love the flavor! I did make some small changes in prep and ingredients. I really like my jerky spicy. I used venison instead of beef as my meat. ? I substituted KC Masterpiece Caribbean Jerk marinade in place of the Teriyaki sauce. ? I used reduced-sodium soy sauce. ? I added 1/4 cup of Crystal hot sauce. ? I added 1/4 cup of Skinny Girl brand raspberry vinaigrette salad dressing. ? I added 1/4 cup Allegro brand Game Tame marinade ? I used a combination of ground red pepper and crushed red pepper flakes. ? I added two teaspoons of Sauers brand 7 pepper Grill seasoning. ? I omitted the pineapple juice but it wasn't due to the fact that I did not want it. I did not have any in my pantry and I was too lazy to go to town. This is where the corn syrup base of the Caribbean Jerk marinade took the place of the missing pineapple juice. ? I did not reduce my brown sugar content in a heated mixture of the liquid ingredients. I simply mixed all the ingredients together in a blender and hit the pulse button about five times to thoroughly mix all the ingredients. ? I poured the marinade directly over the meat and refrigerated it overnight for about 12 hours. ? When it came to adding the meat to my dehydrator, once I filled a tray with the slices, I went back with another small dusting of the seven pepper Grill seasoning on the top of the jerky pieces. Very sweet and spicy! One of the best jerky recipes that I have made in a while.

I have made jerky for 20 years. This recipe is pretty good. After reading the comments; I decided to make some minor tweaks. First; I doubled the pineapple juice and simmered it to concentrate the sweetness. Then, I added a ¼ cup of orange juice along with the other ingredients ( I use a smoker so, I omitted the liquid smoke). I doubled the dry ingredients / coated the meat and let it marinade for 4 hours. Then I added the liquid marinade and let it set over night. I don’t pound the meat before smoking; I like the big chew. “This step is essential” before smoking / dehydrating; take meat and out of the marinade and place it on a towel. Place another towel on top to absorb the moisture. Then, put the meat on a rack (uncovered) for an hour or until the color turns grey. This helps the curing process and stops the marinade / seasoning from exiting the meat when smoking dehydrating. I hope you find this hint helpful!

Skipped the first step and added all ingredients in a mixing bowl (No heating) I included a few drops of Tabasco and marinated over night. I put in the over for 5 hours at 170 degrees. Next time I'll do 4 and a half. Seemed just a little dry but still it tasted great! I put what I didn't eat in a baggy and left in the fridge overnight to bring some moisture back. I used the left over sauce for cooking some chicken in my air fryer and that came out great as well.

This is amazing. The only change I made is to use Morton Nature’s Seasons Seasoning Blend instead of the individual dry spices. I just used the total amount of the measured spices (2T+2t) and then I dry for about 3.5 hours, and the flavor and dryness are perfect! This is my go-to for camping, Faires, even holiday get togethers. My family loves this!

Everyone loves this.

This one’s staying in my weekly rotation.

I marinade 3 lbs of london broil with this recipe. Used all ingredients but only used 2 tablespoons of liquid smoke. Mixed all spices into marinade but sprinkled red pepper to taste after marinade. Fantastic recipe. Everybody's favorite jerky. Used my air fryer at 170 for 3 hrs.

This is life-changing 😋

Used low sodium soy and teriyaki, added 1 ttablespoon Himalayan salt and used 1.5 tablespoons of liquid smoke. The meat was venison. Really delicious recipe

I bring the liquid smoke down to just 1tblsp, 1tsp pepper, no red pepper flakes, mix all ingredients together, marinade overnight, then cook on my lowest oven temp (170) until done. I also use 2lbs of meat precut to 1/8" slabs. I love it and so has everyone I've shared with!

Loved this jerky recipe. I used Thai Hot peppers for extreme heat. Fun to share with co-workers and watch them squirm and sweat, but still want more! Next time I do the marinade I'm going to double the brown sugar and pineapple juice portions, and add a half cup of crushed pineapple to see what it does for the sweet half of the recipe. I'm also going to hold the hot pepper out of the marinade until it goes to dry, then either sprinkle on while still wet after placing in dehydrator, or putting the hot peppers in a bowl and dip the meat into the peppers for an extreme coating.

I've tried other recipes and always come back to this one. I don't bother with seasoning the meat with the dry rub anymore and just wisk everything together very well and mix with the beef. Definitely longer is better for marinating, go at least 18hrs and every few hours i mix all the beef and marinade by hand. I make it on a smoker so I don't bother with the liquid smoke.