Jerk Beef Jerky recipe provided by the Certified Angus Beef® brand.

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Jerk Beef Jerky

Yield 16 - 18 pieces
Influenced by the flavors of Jamaican Jerk, this recipe combines pineapple juice and bold spices to create an addictive sweet and spicy jerky. No dehydrator, no problem! Instructions below include both oven and dehydrator techniques. Ask your butcher to do the raw cutting for you. Or, if you have advanced knife skills, do it yourself by freezing the whole piece one hour before slicing. Have a dehydrator? Skip step 3.
  • 1 1/2 pounds Certified Angus Beef ® eye of round, sliced with the grain 1/8-inch thick, 2 to 4-inches wide
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  1. In a small bowl mix together pineapple juice, soy sauce, brown sugar, molasses, Worcestershire, salt, thyme, cayenne, pepper flakes, allspice and nutmeg; pour into a zipper-locking plastic bag.
  2. Add thinly sliced eye of round to bag, making sure marinade is covering every slice; refrigerate overnight.
  3. Preheat oven to 175°F. Remove beef from marinade, pat dry and discard marinade. Place pieces on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over and dehydrate 2 to 2 1/2 more hours until there is no moisture on surface of beef.
  4. Food Dehydrator: place in a food dehydrator at 160°F for 2 hours, reduce heat to 155°F and dehydrate 2 1/2 to 3 more hours, flipping halfway through.

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