The BEST Sweet & Spicy Beef Jerky Recipe!

Ingredients

• 10 lb Eye of Round Beef (Thinly sliced about 1/8 inch, trimmed of excess fat)
• 2 tbsp Black Pepper (Freshly ground)
• 2 tbsp Garlic Powder (For seasoning the beef)
• 2 tbsp Onion Powder (For seasoning the beef)
• 1 cup Orange Juice (Freshly squeezed or store‑bought, no pulp)
• 1 cup Grapefruit Juice (Freshly squeezed or store‑bought, no seeds)
• 1/2 cup Soy Sauce (Low‑sodium preferred)
• 2 tbsp Balsamic Vinegar (Adds depth and slight sweetness)
• 1 tsp Liquid Smoke (Gives a smoky flavor without a smoker)
• 2 tbsp Brown Sugar (Packed)
• 2 Habanero Peppers (Seeds removed for less heat, finely chopped)
• 2 tsp Crushed Red Pepper Flakes (Divided: 1 tsp in blend, 1 tsp for topping)

Instructions

1. Trim and Slice the Beef

   Trim any excess fat from the eye‑round (or top round) and slice the meat thinly, about 1/8 inch thick, against the grain.

   Time: PT10M

2. Season the Beef

   Place the sliced beef in a large bowl and season both sides with black pepper, garlic powder, and onion powder. Toss to coat evenly.

   Time: PT5M

3. First Refrigeration (4‑8 h)

   Transfer the seasoned beef to a container, seal, and refrigerate for 4 to 8 hours to let the dry seasoning penetrate.

   Time: PT6H

   Temperature: 4°C

4. Prepare the Base Marinade

   In a mixing bowl combine orange juice, grapefruit juice, soy sauce, balsamic vinegar, liquid smoke, and brown sugar. Stir until the sugar dissolves.

   Time: PT5M

5. Make the Spicy Blend

   Pour about ¼ cup of the base liquid into a blender, add the habanero peppers and 1 tsp crushed red pepper flakes, then blend until smooth.

   Time: PT5M

6. Combine Marinades

   Return the blended spicy mixture to the remaining base liquid and stir well to create a uniform marinade.

   Time: PT2M

7. Second Marinade (24 h)

   Place the beef back in the container, pour the full marinade over it, and massage the meat so the liquid coats every slice. Seal and refrigerate for 24 hours.

   Time: PT24H

   Temperature: 4°C

8. Prepare for Dehydrating

   Remove the beef from the fridge, pat dry with paper towels, and sprinkle a little extra crushed red pepper on top if you like extra heat. Arrange slices on dehydrator trays in a single layer without overlapping.

   Time: PT15M

9. Dehydrate the Jerky

   Set the dehydrator to 160 °F (71 °C) and dry the beef for 4 to 8 hours, checking periodically. The jerky is done when it bends without breaking and you can see white, stringy fibers when you tear it with the grain.

   Time: PT6H

   Temperature: 160°F

10. Cool and Store

    Allow the jerky to cool to room temperature, then transfer to airtight containers or zip‑top bags. Store as indicated in the storage section.

    Time: PT15M

Nutrition Facts

Calories

80

Protein

9 g

Carbohydrates

5 g

Fat

2 g

Fiber

0 g