Jerky Seasoning Recipe
This beef jerky seasoning blends traditional and exotic flavors for a tantalizing taste. The use of smoked chipotle powder adds a smoky kick, while brown sugar and pineapple juice bring a subtle sweetness, perfectly balancing the savory soy and Worcestershire sauces.
Ingredients
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp smoked chipotle powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- 2 tbsp pineapple juice
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper optional for extra heat
- Serving Size: Enough for 2 lbs of meat
Instructions
- Combine Liquid Ingredients: In a medium-sized bowl, mix the soy sauce, Worcestershire sauce, and pineapple juice thoroughly.
- Add Dry Spices: Stir in smoked chipotle powder, garlic powder, onion powder, brown sugar, black pepper, and cayenne pepper (if using). Mix well until the brown sugar is completely dissolved and the spices are evenly distributed.
- Marinate the Meat: Slice 2 lbs of lean beef (or your choice of meat) into thin strips, ensuring they are of uniform thickness for even drying. Place the meat strips in the bowl with the seasoning, ensuring each piece is well coated. Alternatively, you can place the meat and marinade in a resealable plastic bag.
- Refrigerate: Allow the meat to marinate in the refrigerator for at least 4 hours, preferably overnight, for the flavors to fully infuse.
- Prepare for Drying: After marinating, remove the meat strips from the marinade and pat them dry with paper towels. Arrange the strips on the dehydrator trays, ensuring they don't overlap.
- Dehydrate: Set your dehydrator to 160°F (71°C) and dry the meat for 4-6 hours, or until it reaches your desired level of dryness. The jerky should be firm and still slightly pliable when done.
- Cool and Store: Let the jerky cool completely before storing it in an airtight container. It can be kept at room temperature for about two weeks, or longer if refrigerated.