Sounds a bit weird, right, but my daughter loves it and asks me to make a batch whenever she sees me slicing up meat for jerky. I have to admit it’s not bad for a semisweet jerky if that’s where your taste buds take you, but I still prefer the spicy type. Like my other jerky recipes, this does not call for nitrates or other harsh chemicals, but I still sometimes add a pinch of Prague salt if I know I need it to keep in storage longer than a few weeks.
- 4 lbs Elk, Venison, or beef – round steak is a good option
- 0.75 cup Pineapple puree – fresh
- 4 oz Pineapple juice – fresh
- 0.5 cup Brown sugar
- 1 TBL Garlic powder
- 4 oz Worcester sauce
- 3 oz Balsamic vinegar
- 2 oz Teriyaki sauce
- 2 oz Soy sauce
- 2 TBL Liquid smoke – optional if you don’t smoke the meat
- Slice meat into 1/8th” thick slices against the grain. If you have a slicer, freeze meat for one hour before slicing, it should be firm but not frozen solid.
- Tenderize the meat by lightly pounding. Best to put meat between two pieces of film.
- Make the Marinade
- Mix the marinade ingredients together.
- Slowly bring to a boil and remove from heat.
- Stir in brown sugar and let cool to room temp.
- Pour in pineapple juice and puree.
- Cover meat with marinade and refrigerate at least 24 hours.
- Dry Jerky
- In oven
- Preheat oven to 150 F.
- Line a baking pan with foil and place meat so strips are not touching each other
- Bake for 3 hrs. Then, turn the oven off but leave trays inside for 3 more hours.
- In Dehydrator*
- Set temp to medium heat (~145 F).
- Dehydrate until all the moisture is gone (~5 hrs).
- Keep smoker temp around 150 F
- Smoke until dry, ~3 hrs
- In oven
Note 1: You have to adjust for your own taste. For me, I use less Worcester sauce, more salt, and a pinch of Prague salt (has nitrates for persevering the meat so it last longer).
Note 2: If you don’t use Prague salt, you should store this jerky in the fridge or freezer. Best if you vacuum seal the storage bags.
* This recipe is a bit messy in a dehydrator because of the sugar an puree, would recommend you use the oven or a smoker.