Sweet & Spicy Beef Jerky Recipe

divine bovine original gourmet beef jerky Sweet & Spicy Beef Jerky Recipe
Ingredients:

  • 1 lb. beef (or any type of meat)
  • 1 Tb. of onion powder
  • 1 Tb. of garlic powder
  • 5 Tb. liquid smoke flavoring
  • 1/4 c. Worcestershire sauce
  • 1/4 c. teriyaki sauce
  • 1/3 c. balsamic vinegar
  • 1/2 c. pineapple juice
  • 1/2 c. brown sugar
  • 2/3 c. soy sauce
  • 1 tsp. red pepper flakes
  • 2 tsp. pepper

Directions:

  1. Season the meat with just a little of the garlic powder, pepper and onion powder. Reserve the remaining spices.
  2. Cover and refrigerate.
  3. Over medium heat, combine the soy, teriyaki and Worcestershire sauce, brown sugar, balsamic vinegar, liquid smoke & pineapple juice. Heat until the brown sugar dissolves completely.
  4. Coat meat. Recover and refrigerate for another 3 hours.
  5. Place meat on dehydrator racks, and sprinkle with rest of spices (and red pepper flakes if using). Dry for 5 hours, or to your desired dryness. Enjoy!
 

Get more recipes like this for FREE!

Do you want more recipes like this? Download our Beef Jerky Recipes ebook while it's FREE! But hurry...it's only free for a limited time!



Other Recipes You Might Enjoy

Reed’s Rabbit Jerky Recipe
Thunder Turkey Jerky Recipe
My Biltong Beef Jerky Recipe
Orange Beef Jerky Recipe
Old Ostrich Jerky Recipe
Peter Rabbit Jerky Recipe
Greatest Beef Jerky Recipe
Caribbean Buffalo Jerky Recipe
Best BBQ Beef Jerky Recipe
Low Sodium Beef/Buffalo Jerky Recipe

 

25 Responses »

  1. by Melissa

    This was a great recipe and hands down our favorite. Our only adjustment was less Liquid Smoke, we didn’t have 5 Tbs but it was still wonderful.

  2. by Rick

    This is the best recipe I’ve ever tried. (30 years of Jerky.) Double up the pepper flakes if you like a kick. Best dehidrated, although I’m sure smoking will work too. Was afraid of the liquid smoke…it actually tastes no different than the real thing.

  3. by Mike Garcia aka SOTX

    This is the best batch of jerky ive ever made! Everyone i know loves it. Thanks for the recipe it was a hit! I Highly recommend it! -Doc Garcia

  4. by Laurie in LA

    Great recipe…..third batch, this time turkey. I use an electric dehidrater and it’s done it 6 hours. Road food….. :0)

  5. by Joey K

    Just made this. Came out awesome. You need not double the spices and marinade in order to double the meat. Like Laurie says here – 6 hours and it was perfect.

  6. by Spencer

    Just made this last night!!! Brought in a bag to work and its all gone. One thing I did do was sprinkle the Onion powder and Garlic powder on after I dried it off with the paper towels then added fresh ground pepper and the Red pepper flakes then started the dehyration. I used an L’ Equip pro dehydrator and this was my first batch I have made. I was in disbelief about this recipe because all the comments were very old but I must say this recipe is amazing and I am already working on another 4 lbs. I used Top Round for the beef trimmed all fat and sliced it as thin as I could and set the timer for 6 hrs at 150 degrees and it came out perfect! This one is a must try even if it is your first batch. The cost on all the ingredients is expensive but well worth it.

  7. by Donna

    Made it a week ago for some friends, and haven’t stopped yet. Everyone loves this recipe. So Enjoy to all the Jerky lovers!!!

  8. by Jerky77

    I’m using a Ronco Delux 5 Tray Classic Model Dehydrator. It has been years since i used it and I’ve lost the manual. My recent batch was VERY dry! Maybe I cooked too long (based on yur comments) but was curious about the vents. Should I open them and how much? Gonna experiment on my next batch w/this recipe (Jack Links Sweet N Hot Is my fav store bought and i wanna top that)…any feedback is great. This is my junkmail so use all caps in subject so i recognize…THNX!

  9. by JerkyRecipes

    Thanks for the question, Jerky77.

    As with any jerky recipe, we don’t recommend the “set it and forget it” style of dehydration. The bottom line is: not everyone likes their jerky the same way. Some people like the very dry, old-fashioned style jerky…yet others like the more modern versions that tend to be softer and more moist (like the Jack Links product you mentioned). I would recommend using the cooking methods provided in these recipes as a guideline but check the actual meat several/many times throughout the process. This way, you can be sure to stop the dehydration process at just the right time to give you your desired results.

    Thanks again for your question. I hope we helped!

  10. by cynthia santos

    Can I omit the pineapple juice?

  11. by JerkyRecipes

    Thanks for the question Cynthia.

    Yes you can omit the pineapple juice altogether but that will alter the taste of the recipe. It can be done though.

  12. by Marks_Jerky

    I have used this recipe dozens and dozens of times. I do 10 pounds of meat at a time and usually quadruple the marinade. Sometimes I marinade 2 days and drain off the 1st batch and refresh with a new batch of marinade. I buy all the ingredients wholesale to save mullah. If you overdry a batch have no fear. Let the jerky cool and then put it in big ziplock bags with 2-4 slices of bread and seal. Over the next couple of days the moisture will transfer from the bread to the jerky and the jerky is saved!

  13. by JerkyRecipes

    Mark,

    Buying in bulk is a very good approach to getting the best bang for your buck! Please visit us again and share your thoughts and ideas on some of our recipes, we’d love to hear from you.

  14. by Bob

    Can you use ground beef in place of cut strips of beef? What adjustments to the recipe?

  15. by JerkyRecipes

    Bob,

    Thanks for the question. History tells me that any recipe can be modified. You’d essentially be making a chopped and formed jerky as opposed to a whole muscle jerky if I understand your question correctly. Go ahead and proceed by using the same ingredients as the recipe calls for just be sure that you get the strips of ground beef placed into uniform strips to ensure they dehydrate evenly. I recommend a “jerky shooter” gun if you have access to one. If not then take your lead from another one of our chopped and formed recipes and please return to let us know how it turned out for you.

  16. by Brad

    What do I set the dehydrator temp?

  17. by JerkyRecipes

    Brad,

    The USDA suggests around 130 to 140 degrees so I would go with that and/or consult the user manual of your dehydrator type.

    Thanks for visiting and please visit again to let us know how it turned out. :)

  18. by Kurt

    Cynthia asked the question about omitting the pineapple juice, is there another juice you would recommend like lemon juice, lime juice or apple cider?

  19. by JerkyRecipes

    Kurt,

    Thanks for the question. I would recommend something that is high in natural sugar, yet low in acidity. I think something like apple cider will work just fine.

  20. by Vul Van Vulven

    I was simply delighted when I got back from the Czech Republic my maid used your recipe to make jery out of the zebra I shot in Africa. It was wonderful in fact I made arrangements to buy a jerky maker that can make 50 ibs of jerky in about 10 hours. I’m starting a business off of it.

  21. by Davis

    Hey i was wonderin how long it would take in a smoker and not an electric dehydrater. what temperature do you recomend that i would smoke it at or try to maintain. Im am goin to use hickory chips. I like the spicy part so would a tobassco or franks red hot sauce work as well! Or some chilli peppers?

  22. by Mike

    Is there a danger for not dehydrating your jerky long enough, health wise?

  23. by Mir

    Hi
    I wanted to know what kind of Beef cuts are suitable for making jerky.
    Is Top Blade (Flat Iron) good to make jerky ? I heard they have so much fat and membrane.
    Please reply.
    Thanks
    Mir

  24. by Ben

    Made this recipe last weekend and it was awesome. Everyone who tried it was impressed! Making another batch now. How long do you usually leave the meat in the refrigerator after applying the first step of seasoning? Thanks.
    Ben

  25. by JerkyRecipes

    Hi Ben. Thanks for the question! When it comes to marinading and seasoning, the rule of thumb is: the longer, the better. 24 hours is pretty normal, though. I hope this helps!

RSS feed for comments on this post. TrackBack URL

Leave a Response

We want to hear about your experiences with our Jerky Recipes! Please leave your comments on any recipe and help other jerky makers be successful. If you decide to buy Beef Jerky online, check out Jerky.com!