Sweet, Hot, and Spicy Beef Jerky Recipe for Jerky Lovers

Name: Sweet, Hot, and Spicy Beef Jerky Recipe for Jerky Lovers
Total time: 8 hrs 30 mins
Ingredients: 1 tablespoon onion powder; 1 tablespoon garlic powder; 2 teaspoons cracked black pepper, or to taste; 1 pound lean beef sirloin tip, sliced into 1/8 inch strips; 0.5 cup brown sugar; 0.66666668653488 cup soy sauce; 0.5 cup pineapple juice; 0.33333334326744 cup balsamic vinegar; 0.25 cup teriyaki sauce; 0.25 cup Worcestershire sauce; 5 tablespoons liquid smoke flavoring; 1 teaspoon red pepper flakes, or to taste

This sweet and spicy beef jerky recipe will become your go-to for that perfect balance of heat and sweetness. It's the ultimate snack for family outings, sporting events, camping, or hiking. Pineapple juice is the secret ingredient that brings all the flavors together. Be careful with the black and red pepper, a little goes a long way!

Total time8 hrs 30 mins
Prep time15 mins
Cook time5 hrs
Yield4

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Servings

Instructions

Gather all necessary ingredients.
In a small bowl, combine onion powder, garlic powder, and black pepper. Lightly season the beef with a portion of the spice blend, reserving the rest. Place the seasoned beef in an airtight plastic container or bowl and refrigerate.
Combine brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until the brown sugar is fully dissolved. Allow the marinade to cool in the refrigerator.
Pour the cooled marinade over the seasoned beef, ensuring it's well coated. Seal the bowl and refrigerate for a minimum of 3 hours.
Place the beef strips on the dehydrator rack. Sprinkle with the remaining spice mixture and red pepper flakes. Dehydrate for 5 hours, or until the jerky reaches your desired dryness.

Nutrition

Calories: 527 kcal
Fat Content: 28 g
Fiber Content: 1 g
Sugar Content: 39 g
Sodium Content: 3319 mg
Protein Content: 23 g
Cholesterol Content: 60 mg
Carbohydrate Content: 47 g
Saturated Fat Content: 7 g
Unsaturated Fat Content: 0 g