Dehydrated Recipes

Sweet and Spicy Pepper Beef Jerky | Commercial Dehydrators

This is sweet and tangy with a kick. It also works well with poultry and pork.

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Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds (680g) beef eye of round
  • 1/2 cup pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon crushed dehydrated jalapeños
  • 1 teaspoon hot sauce
Ingredients
macros
  • 1 & 1/2 pounds (680g) beef eye of round
  • 1/2 cup pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon crushed dehydrated jalapeños
  • 1 teaspoon hot sauce
Instructions
  1. Trim the meat of any visible fat, then partially freeze. Cut into 1/4-inch (6 mm) thick slices or strips across the grain using a very sharp knife or meat slicer. Try to cut the meat as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. While the meat freezes, combine the remaining ingredients in a small saucepan. Place over medium heat and stir until the sugar dissolves. Let cool, then carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate until the meat is no longer red, about 24 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should bend but not snap, and show no signs of redness.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Machine recommendation
Main image
Prep time icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds (680g) beef eye of round
  • 1/2 cup pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon crushed dehydrated jalapeños
  • 1 teaspoon hot sauce
Ingredients
macros
  • 1 & 1/2 pounds (680g) beef eye of round
  • 1/2 cup pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon crushed dehydrated jalapeños
  • 1 teaspoon hot sauce
Instructions
  1. Trim the meat of any visible fat, then partially freeze. Cut into 1/4-inch (6 mm) thick slices or strips across the grain using a very sharp knife or meat slicer. Try to cut the meat as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. While the meat freezes, combine the remaining ingredients in a small saucepan. Place over medium heat and stir until the sugar dissolves. Let cool, then carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate until the meat is no longer red, about 24 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should bend but not snap, and show no signs of redness.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/