Ingredients
- 2.4 kg beef eye of round
- 1 3/4 cups pineapple juice
- 7/8 cup firmly packed brown sugar
- 7/8 cup soy sauce
- 3 1/2 tablespoons crushed dehydrated jalapeños
- 3 1/2 teaspoons hot sauce
Instructions
- Trim the meat of any visible fat, then partially freeze. Cut into 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.
- 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.
- Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 71 °C for 7 hours. When done, the jerky should bend but not snap, and show no signs of redness.
- Allow the jerky to cool completely before placing it in an airtight container.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 385 kcal | 109 kcal |
| Protein | 49.5 g | 14 g |
| Fat | 12.2 g | 3.5 g |
| saturated | 4.4 g | 1.2 g |
| Carbohydrate | 16.9 g | 4.8 g |
| sugars | 15.9 g | 4.5 g |
| Fibre | 0.2 g | 0.1 g |
| Sodium | 886 mg | 251 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
