Jalapeno Deer Jerky Recipes

SOUTH TEXAS JALAPENO JERKY

Steps:

• Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
• While the meat is hardening in the freezer, add worcestershire sauce, soy sauce, garlic powder, black pepper, salt, beef broth, liquid smoke, and jalapeno in a blender and blend until jalapeno pieces are very small. Pour marinade into zip lock bag.
• After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat 1/4" to 1/8" thick.
• Add beef strips to your marinade and shake the bag coating meat evenly. Allow 6-24 hours to marinate the jerky. Shake/mix the bag every couple hours to allow the marinade to evenly soak in to each piece of meat.
• After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on ground jalapeno pepper (optional). Add heavily for a real kick, or light for a nice spice.
• Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 165 degrees and another 1 hours at 145 degrees.
• Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.

DEER JERKY

Steps:

• Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

JALAPENO BEEF JERKY RECIPE | TRAEGER GRILLS

Steps:

• In a blender or small food processor, combine the jalapeños, lime juice, soy sauce, brown sugar, and curing salt and process until the jalapeño is finely chopped.
• With a sharp knife, trim any fat or connective tissue from the meat. Slice against the grain into 1/4-inch-thick slices. Transfer the meat to a large resealable bag.
• Add the jalapeño mixture to the bag with the meat and pour in the beer. Massage the bag to evenly coat the meat in the marinade. Seal the bag and refrigerate for at least 3 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade. Dry the beef strips between paper towels.
• Arrange the meat in a single layer directly on the grill grate. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 3-5 hours.
• Transfer the jerky to a wire rack and rest for an hour at room temperature.
• To store, transfer the jerky to a resealable bag and squeeze out any air. The jerky will keep in the refrigerator for several weeks. Enjoy!