Honey Jalapeno Beef Jerky Recipe

What Cut of Beef to Use?

This recipe used Top Round – commonly labeled as “London Broil.”

If you can’t find that use:

• Round tip
• Eye of Round
• Brisket Flat
• Flank Steak

Cutting the Meat

Dylan’s Tip: If the meat is unfrozen, put it into your freezer for 1 hour; This will make slicing far easier.

• For softer jerky – slice against the grain.
• For jerky with a “tug” – slice with the grain.

Slice the meat roughly 1/8″ – 1/4″ thick.

Honey Jalapeno Beef Jerky Ingredients

• 1/3 Cup Kikkoman Teriyaki Sauce
• 1/3 Cup Tamari Sauce
• 1/4 Cup Water
• 2 tbsp Worcestershire Sauce
• 1/2 tbsp ground Ginger.
• 1 Tsp Ginger powder
• 1/4 Tsp of Citric Acid*
• 1/4 Cup Creamed Honey**
• 1/4 Cup Honey Granules***
• 1/2 tbsp Red Jalapeno Flakes

Combine well and ensure honey and sugars have dissolved.

Recipe Notes:

*If you don’t have citric acid, use 1 Tbsp Lemon Juice

**If you don’t have creamed honey, use regular honey.

***If you don’t have honey granules, use dark brown sugar.

Marinating the Jerky

Add the sliced jerky and marinade to a ziplock bag.

Allow the jerky to marinate for at least 2 hours; Ideally overnight for 16+ hours.

Heat Treating the Jerky Before Dehydrating

I like to heat treat my beef jerky so that I can dehydrate at a lower temperature – I prefer the texture of the jerky when done this way.

This step is optional, if you don’t opt to do it, use 158-160F on your dehydrator

Pre-heat oven to 350F.

Line a baking sheet with aluminum foil and then place metal cooling racks on top:

Place marinated beef jerky on top of the cooling racks.

Once your oven is at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.

While your meat is heat treating, get your dehydrator setup to 130F.

Dehydrating the Beef Jerky

Once the beef jerky is heat treated, transfer to dehydrator and allow the meat to dehydrate for at least 3 hours.

After 3 Hours, Start Checking for Doneness

Jerky meat that’s cut to 1/8 – 1/4″ takes around 3-5 hours to finish.

At 3 hours, take a smaller piece out of the dehydrator and allow to cool for 5-10 minutes.

Once cooled, bend it – the jerky should have a noticeable spider webbing at the bend.

If the jerky feels like rubber and the bend has hues of red/pink – it’s not done. Keep checking a new piece every 30 minutes.

Store the Beef Jerky in a Ziploc Bag

As the jerky starts to finish, transfer to a ziplock bag to cool. Leave the top open and allow it to aerate.

Once the jerky is cooled, zip the top and store in a cool, dry, dark place.