Pineapple Pepper Crusted Jerky

Add more pineapple juice to make this sweeter or more pepper flakes to make it hotter. The amount of marinate will make 5 or more pounds of jerky. I usually make about a pound of jerky at a time using 3/4 to 1 cup of marinate. I freeze the rest to use at a later date.

Ingredients:

• 5 Pounds of trimmed lean beef sliced about ¼ inch. I usually use eye of the round
• 1½ Cups light soy sauce
• 2 Six-ounce cans of pineapple juice
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons liquid smoke
• 4 Teaspoons black pepper (plus more to grind on prior to cooking)
• 2 Teaspoons onion powder
• 1 Teaspoon granulated garlic
• 1 Tablespoon smoked paprika
• 1 Tablespoon red pepper flakes
• ½ Cup brown sugar (packed)

Directions:

Make sure the beef is trimmed of all silver skin and fat. Mix the remainder of the ingredients and whisk together. For each pound of meat, add about 3/4 cups of marinate. Marinate in a zip lock bag or a bowl for 24 to 48 hours. Mix the meat once or twice during the marination process to ensure all the meat is coated.

Lay meat out on a rack on top of a cookie sheet. Grind a little more fresh cracked pepper on top. then dry in your dehydrator or oven.

I have a dehydrator setting on my oven. It runs at 150º. If you don’t have a dehydrator setting, set your oven on the lowest temperature (usually about 170º) and leave your oven door open just a little. Dry for 4 hours and then check doneness. When done, it should bend like a green branch. You should see white creases where you bend it.

To finish the process the beef should be pasteurized. Pre-heat the oven to 275º F. Place the dried jerky in and cook for 10 minutes. This final step ensures that 100% of any unwanted pathogens are killed off. Store in refrigerator for up to a month.