Hot & Sweet Beef Jerky
"This is something I came up with one winter day. First you taste the sweet and then comes the slow burn! I use jalepenos that we grew, dried, and keep in our freezer. This also makes a great dry rub for the grill or smoker!"
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Yields:
-
2 Lbs.
- Serves:
- 10
ingredients
- 3 lbs lean yet cheap cut beef (flank steak or brisket works great)
- 1 cup brown sugar
- 1 tablespoon tone's brand fajita seasoning mix (dry)
- 1 tablespoon Tony Chachere's Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon tone's brand mesquite powder (dry)
- 1⁄2 teaspoon ground black pepper
- 1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes
directions
- Slice meat across the grain 1/4" slices.
- If using whole dried jalepeno's put them into food processor and pulse until well chopped.
- Add remaining ingredients into food procesor and mix well.
- Transfer dry ingredients to a gallon ziplock bag
- Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
- Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
- Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
- Finished jerky should be kept in air tight container or bag in the refrigerator.
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Reviews
-
Excellent jerky. Taste is just as descibed. First bite real sweet then the spiciness hits. I done mine in the smoker for 4 hours at 200 degrees. If doing in the smoker, you may want to hold the temp around 175. Mine turned out tender and moist, but the sugar content of the rub caused the outside of the jerky to blacken. Didn't cause any problem taste wise. It is a definite keeper. Thanks for sharing.
RECIPE SUBMITTED BY
IAKnight
Oskaloosa, Iowa
<p>I love to cook! My mother taught Boy's Foods at our local high school when I was growing up, and thus my brother, my father and I all spend a lot of time in the kitchen creating. Fortunately when I experiment in the kitchen I have a lot more hits than misses (at least according to my wife). <br /> <br />I am the father of 2 grown kids (college) and a step-kid (about the same age) and very happily married! I worked as an agriculture researcher (hence the public name) for 20 years. I now work for the Knights of Columbus. <br /> <br />To relax I like to draw and play guitar, and of course, cook. Sometimes I think the artist in me comes out in the kitchen in how I create some new dishes. My only downfall is that I don't document what I am doing very well. So sometimes I have a great dish; but may have a hard time re-creating it. <br /> <br />I was taught to be a good cook one must taste what they are cooking. A recipe is a guideline for the dish, but don't be afraid to color outside the lines. I have often pondered getting formal training in the culinary arts - but in the mean time we (my wife and I) watch a lot of the Food Network. Recipezaar has be a great resource too. <br /> <br />Please feel free to rate my posted recipes! You suggestions would be greatly appreciated</p>
