As an alternative to store-bought snacks, spicy beef jerky wins hands down. When I get the craving for beef jerky I browse the store ads to see what cut of beef is on sale.
I prefer London broil but you can also use top round or bottom round.
The most time-consuming part is to get the beef sliced into ⅛ inch strips.
ProTip: In order to do this, I partially freeze the beef to make it easier to slice.
Infused Beef Jerky
Utensils
Dehydrator
Ingredients
- ½ cup Dales low sodium meat sauce
- ¼ cup Worcestershire sauce
- ¼ canna teriyaki
- ½ cup soy sauce
- ½ cup canna hot sauce
- ¼ canna chili oil/pulp
- ¼ canna coconut oil
- 1 tbs paprika
- 2 tsp canna honey powder
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp canna salt
- 1 tsp sriracha powder
- 1 tsp ground jalapeno powder
- 1 tsp crushed red pepper flakes
- Approx 1-2 tbs liquid smoke (I usually do by taste)
- 1 tsp fish sauce
- 1 tsp hoisin sauce
- 1 tsp red curry paste
- 1 tsp bizarre (This is a house spice from a local spice shop. Its smokey, earthy, SPICY blend)
- ¼ cup tincture
- Fresh Jalapeno sliced
- 2-3 chopped fresh gar
Directions
- Slice meat into ⅛” thickness. Partially freeze the meat to make slicing easier
- Mix all ingredients into a large mixing bowl
- Pour mixture over the sliced beef and refrigerate at least 8-10 hours. I stir frequently to
get marinade on each piece - Place onto trays in a food dehydrator. Can also dehydrate in the oven on lowest
temperature - Dehydrate for 12-14 hr Dehydrating time could vary due to humidity
- Once cooled store in an airtight container
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