Jalapeño Honey Beef Jerky
Jalapeño Honey Beef jerky (left) made from slices of top round steak (right) at Chuck’s Food Shack on Thursday, Oct. 25, 2018. Blount marinated the meat overnight and them smoked it for three hours at 165 degrees.
1/2 cup honey
1 jalapeño, thinly sliced (discard seeds for less spice)
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 pound eye of round, very thinly sliced
Instructions: Combine honey, jalapeño, Worcestershire, garlic powder, onion powder, salt and pepper with half a cup of water in a saucepan, and bring to a boil. Reduce heat and simmer for 10-15 minutes. Transfer to a bowl and place in the fridge to cool completely.
Place sliced beef in a sealable plastic bag with the marinade and massage to coat. Chill overnight (at least 10 hours).
Heat oven, smoker or grill to 160 degrees.
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Recipe: Jalapeño Honey Beef Jerky
Pat-dry the beef strips with a paper towel. Place beef strips in oven, smoker or grill in a single layer. Cook for 3 hours, until jerky is dark and firm, still pliable although not soft. You should be able to bend the jerky without it breaking. Cooking time will vary depending on how thick your beef strips are, so check often.
Allow to cool and store in an air-tight container for 1 hour. To enjoy it at it’s best, eat within 1 week.
Makes 4 servings
Per serving: 347 calories, 9 g fat (3 g saturated fat), 98 mg cholesterol, 644 mg sodium, 18 g carbohydrates, 0 g dietary fiber, 18 g sugar, 31 g protein
Adapted from nourishmewhole.com
