Jamaican Jerky Beef Jerky Finished Drying

Jamaican Jerk Beef Jerky

Jamaican Jerk Beef Jerky - A little taste of the Islands | Jerkyholic.comEveryone loves Jerk Chicken, and everyone is going to love this Jamaican Jerk Beef Jerky!

The other day I went with my wife in search for a little food truck she has been wanting to try near downtown Austin. It’s a Venezuelan food truck called Four Brother ATX, it’s know for their Arepas. Okay, I’m game – Let’s roll…

Well, when we got to the food truck, there was another food truck right next to it pumping out an amazing smell. This food truck was painted the colors of the Jamaican flag and was called ATX Jamaican Grill. Uh, sorry Arepa lady, I’m sure you are good, but this jerk chicken is calling my name!

Inspired by this truck and the AMAZING jerk chicken I had that day, I decided to make a Jamaican Jerk Beef Jerky.

I started with my favorite cut, Beef Eye of Round, and grabbed some island flavored spices in an attempt to replicate the oh so delicious jerk chicken I had from that food truck. (It came with rice and fried plantains too!)

Jamaican Jerk Beef Jerky Spices

After giving it my best shot, I would have loved to have some fresh Scotch Bonnet Peppers to add, in the marinade the strips went and they sat in the fridge soaking up all that Jamaican flavor for 18 hours. 

It took 5 hours to dry the jerky with my Nesco Dehydrator, and it turned out Fantastic!

Jamaican jerk Beef Jerky

The Cayenne and Thyme add great flavor to this jerky. The flavor of the thyme comes across your taste buds first followed by the kick of the cayenne pepper a couple seconds later. 

You can also tell that the jerky is finished here because when it was ripped in half, you can see the white fibers of the meat. This is a great way of telling when your jerky is finished.

Jamaican Jerky Beef Jerky Finished Drying

I was extremely happy with how this jerky turned out. I can’t say that it was a more authentic flavor than the food truck I ate at, but it is Damn Good!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 4 reviews
Jamaican Jerk Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Beef Eye of Round
Marinade
  • ¼ cup cold water
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1½ tsp granulated sugar
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • ½ tsp allspice
  • ¼ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • ¼ tsp smoked paprika
Instructions
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2½ hours at 160F & 2½ hours at 140F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

 

10 thoughts on “Jamaican Jerk Beef Jerky

  1. It’s next to impossible to find fresh scotch bonnet peppers (long story why…) but we sell Spur Tree scotch bonnet sauce. It’s a perfect substitute. Jo to pimentowood.com or call us at 612-868-JERK

    We’d love to try your jerky!!!!

  2. I’m doing this now and I used 2 pounds of romp roast. The marinate is dry (after adding half cup of water) is this how yours sat in the fridge as well? Want to make any adjustments to it ASAP if needed.

    Thanks!

    • Hey Larry! So the water is there to just make the marinade stick to the beef better. It shouldn’t be completely dry, but should be moist and have some liquid in the bag. Add a little more water if needed and don’t forget to mix it around every couple hours so all the meat gets marinated evenly. Let me know how it turns out!

  3. I just made this and put a thin coat of BBQ sauce on it before putting in the dehydrator, VERY tasty… Thanks for the recipes, I made 4 different types tonight

    • Just tried this I had a lot of meat on my london broil cut so I did the marinade twice just so it would actually be in a puddle to sit. Looks and smells already! I’ll let you know how it is 2 days from now haha!

  4. Thanks for the recipe Will, just got back from Jamaica last week. Their jerk chicken was excellent. I did bring home some Jamaican scotch bonnet pepper sauce and Brown raw cane sugar. Looking forward to making my jerky today! I’ll keep you posted on the results when it’s done, sometime tomorrow. And a yell out for sandals resort!!
    Thank you.Ya Mon. No problem

    • I sit on a well site in the middle of nowhere Oklahoma drilling for oil as I type this; I wish I was in Jamaica!!! I bet you had a blast. Watch out for those scotch bonnet peppers, those are ridiculously hot! Can’t wait to hear your results. Thanks for stopping by…

  5. Hey Will, Richard from Maryland here. The jerky turned out great. I made 4 pounds worth using London broil, on sale for $2.99 lb. for that price I had to do 4 pounds. Besides family and friends,everybody wants some can’t never make enough!! I Used the oven method at 160° and a door cracked open about an inch it took about five hours to make turning in between. In the future I’ll try some of your other flavors of jerky. Stay safe on those oil wells.

    SEE YAA!!!

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