This beef jerky is slightly sweet and has a punch of jalapeno heat that quickly tapers off.
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.
Hot Honey Jalapeno Beef Jerky
Slightly Sweet with a Punch of Jalapeno Heat
Prep Time15 minutes mins
Active Time4 hours hrs
Marination Time16 hours hrs
Total Time20 hours hrs 15 minutes mins
Slicing and Marinating Jerky
Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
1 lb London Broil (top round)
In a bowl combine the marinade ingredients in the specified quantities. Ensure the molasses and honey are well combined.
In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
Put in your refrigerator to marinate for 2 hours.Ideally, you'd marinate overnight for 16+ hours.
Heat Treating the Jerky
Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
Pre-heat your oven to 350F.
Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
Allow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
Once cooled, bend the jerky.
If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.
Storing the Jerky
Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.
If you don’t have citric acid use 1 Tablespoon of Lemon Juice.
If you want more heat, use double the red jalapeno flakes. 
