After seeing this recipe on the popular recipe website allrecipes, I decided to give it a try since it had over 140 favorable reviews. I normally like trying recipes from small time websites such as my own, but I made an exception. I am glad I did, this was a pretty good recipe.
The description read of a jerky that was sweet, hot, and spicy. Who doesn’t love ALL of those things?! I know I do! I do agree that it is sweet and does give a little spice after a couple chews, but this is not real spicy. The only spice comes from a topping of red pepper flakes added right before dehydrating. If spice is what you want, make sure to add extra red pepper.
This recipe calls for heating part of the marinade to dissolve the brown sugar. This won’t take long, only a couple minutes. Make sure that you cool the marinade before coating the beef! If you follow this recipe as is, you will have enough marinade to make about 5 pounds of beef jerky! I did not alter the recipe, but do not double the recipe if you are trying to make more than 1 pound of jerky. Like I said, keep the recipe the same as long as you are making 5 lbs of jerky or less.
I also added a pre heat step of heating the meat to 160° F to kill any bacteria before drying as an extra safety measure. I used a dehydrator for this recipe as it is my favorite method of making beef jerky.
- 1 lb sirloin tip
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cracked black pepper
- ½ cup brown sugar
- ⅔ cup soy sauce
- ¼ cup teriyaki sauce
- ¼ cup worcestershire sauce
- ⅓ cup balsamic vinegar
- 5 tbsp liquid smoke
- ½ cup pineapple juice
- 1 tsp red pepper flakes
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer; mix together the onion powder, garlic powder, and some cracked black pepper in a small bowl.
- In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the sugar has dissolved, then remove from heat and cool the marinade in the refrigerator.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
- Season the meat with half of the previously mixed onion, garlic, and pepper mixture. Place in a plastic bag and place in the fridge until the marinade has cooled.
- Once the marinade has cooled, add it to the meat and mix until fully coated. Allow to marinate for 3-24 hours.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Place slices on a baking sheet and insert a thermometer in the thickest slice. Bake in a pre-heated oven at 325 degrees until the internal temperature reaches 160 degrees, about 10 minutes. Remove as soon as internal temperate is reached.
- Sprinkle with the remaining spice mixture and red pepper flakes.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching and dried for 5 hours at 130 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.