Pepper Crusted Pineapple Jerky

Step 1

Start by partially freezing your beef (Top Round, Eye of Round, or Bottom Round make good cuts for beef jerky)

Step 2

Clean the beef of all silver skin and fat

Step 3

Slice the semi frozen beef pieces in 1/4 inch (6mm) slices. If you want extra tender pieces slice the meat against the grain. If you want extra chewy pieces slice with the grain. Try to keep the slices of meat as even as possible.

Step 4

Weigh out your cleaned and prepared meat to the amount called for in this recipe.

Step 5

For the marinade, combine the rest of the ingredients in a bowl and whisk.

Step 6

Add the marinade to the meat and mix well. Be sure to fully separate all of the meat pieces so that the marinade will completely absorb into all of the meat evenly

Step 7

cover and refrigerate for 8-24 hours. About half way through be sure to give the meat another good mix. This ensures that everything is distributed evenly. (I generally let the meat marinate for 16 hours)

Step 8

remove the marinated beef from the refrigerator and place the strips of meat onto a drying rack on a bake pan.

Step 9

Preheat your oven to it's lowest setting 170f - 200f (77c - 93c). Once preheated, place the trays of beef in the oven and partially close the door. I keep my oven door open about 2-3 inches during this process.

Step 10

After 4-5 hours check to see their doneness. If they are dry and pliable (you will notice slight creases form when you bend it) they are finished. They should bend like a green branch. Easy to bend but won't snap. If they are still too wet leave them in for longer. Monitor every 30 minutes at this point.

Step 11

remove the marinated beef from the refrigerator and place the strips of meat onto a the dehydrator's drying rack.

Step 12

Set the temperature on your dehydrator to 145f-155f (63c-68c)

Step 13

Place the trays of meat in your dehydrator and let them dry for 3-5 hours

Step 14

After 3 hours check to see their doneness. If they are dry and pliable (you will notice slight creases form when you bend it) they are finished. They should bend like a green branch. Easy to bend but won't snap. If they are still too wet leave them in for longer. Monitor every 30 minutes at this point.

Step 15

Once your beef has finished drying (regardless of the method you chose to use) we need to pasteurize it. Preheat your oven to 275f (135c). As soon as your oven has been preheated, place the dried jerky on a tray (ensuring that they don't overlap), and place it in the oven for 10 minutes. This final step ensures that 100% of any unwanted pathogens are killed off and your jerky is now ready to eat or store for later.

Step 16

To store your jerky you can either refrigerate it for up to a month or place it in vacuum sealed bags and store in the freezer for up to 12 months