Painapple Jerky

Looking to make a SPICY and delicious Carolina Reaper Beef Jerky? Look no further than our PexPeppers Painapple Beef Jerky Recipe!

Makes 2-2.5 pounds of jerky

• 5 pound trimmed lean beef (all fat removed) I use eye of round. 
  
• 1.5 cups light Soy Sauce
  
• 3/4 cup Pineapple Juice
  
• 3 tbsp PexPeppers Painapple Hot Sauce
  
• 1 tbsp Liquid Smoke
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tbsp meat tenderizer
  
• 1 tbsp paprika
  
• 2 tbsp Pueblo Spark pepper flakes
  
• 1/2 cup brown sugar. 

Preparation

Reserving 1 tbsp of pepper flakes, mix all ingredients in blender until fully combined. 

Slice beef into 1/4 inch thick slabs. Grain orientation to preference (with grain for tougher jerky, against grain for softer). Slice the slabs into strips if desired. This aids in drying. I usually use 1.5 - 2.5 inch wide strips

In a large container mix the marinade and beef, making sure to separate the beef to allow the marinade to soak into all surfaces. Cover and refrigerate for 24 hours, mixing 3-4 times to help absorption. 

Drying

Sprinkle a light dusting of the remaining pepper flakes prior to drying.
160f/71c for 4.5 -5 hours. Begin checking dryness at 3 hours and then every .5 hours until done. 

Storage

Store in a sealed container unrefrigerated for up to a week. 
Up to 1 month in refrigerator. 
Up to 1 year in freezer.

Notes

I will typically divide the jerky into small portion vacuum seal bags, label and date them. Leave some on a basket on the counter for immediate consumption, some in the refrigerator, and then the remaining bags go into a large freezer bag that is dated for long term storage. Lets be real though, half of it never makes it into the bags!