Sweet heat smoked jerky

Name: Sweet heat smoked jerky
Cuisine: American
Ingredients: 2 lbs thin sliced eye of round; 2 1/2-3 cups Dr Pepper; 3 large jalapeños chopped with seeds; 2 tbsp course kosher salt; 1 tbsp Worcestershire; 2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp white sugar; 2 squeezes honey

Chef Bryce @ChefBryce

Sweet heat smoked jerky

Chef Bryce @ChefBryce

Saved

Ingredients

2 lbsthin sliced eye of round
2 1/2-3 cupsDr Pepper
3large jalapeños chopped with seeds
2 tbspcourse kosher salt
1 tbspWorcestershire
2 tspblack pepper
1 tspgarlic powder
1 tsponion powder
1 tbspwhite sugar
2 squeezeshoney

Saved

Steps

1

Start by trimming any fat off around the edges. I took a meat tenderizer and primed all over the meat. The I took a mallet and pounded them a little more to tenderize.
2

Now take all of the ingredients and add it to a pot and reduce by half, allow the mixture to cool.
3

Now add your meat and marinade to either a ziplock bag or vacuum bag and manage the marinade into the meat really well, allow to marinade for 24 hours.
4

When ready pull the meat out and dry very well. I place the meat on a perforated baking sheet topped with a wire rack.
5

Start your smoke and you want to run it at 170, smoke setting on my traeger works for that. Add the meat and allow to dehydrate anywhere from 3 to 5 hours.
6

I did not get a pick of the final product on the smoker because it got dark but you want it to be pliable but not break. Base it off what you know to be jerky and shoot for that texture.
7

I like to add pieces to vacuum bags and seal them up so they can last up to two months.