Jerky Lover's Jerky - Sweet, Hot and Spicy!

Jerky Lover's Jerky - Sweet, Hot and Spicy!


"If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!"

Ingredients 5 h 10 m {{adjustedServings}} servings 527 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 3319 mg
  • 133%

Based on a 2,000 calorie diet

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  1. In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
  2. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
  3. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  4. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.
Tips & Tricks
Spicy Vietnamese Beef Noodle Soup

Chef John makes pho, the spicy Vietnamese noodle soup.

SPAMĀ® Fries with Spicy Garlic Sriracha Sauce

SpamĀ® transforms into a crispy snack that gives the fry a run for its money.


  • Hint
  • Use an electric knife and slice a semi frozen sirloin for the ease of cutting and for thinner uniform slices.
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Reviews 146

  1. 196 Ratings


Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)


Excellent stuff! I improvised slightly: first, I got home and realized I had no brown sugar. I did, however, have Sweet & Low Brown (brown sugar substitute). I used the recommended conversion amount for the sweet & low. I also used low sodium soy sauce - but ran a little short on the amount. I use Wright's liquid smoke - and it's really REALLY strong, so I only used about half the amount. I substituted Penzey's Spices Black & Red Spice (black pepper & spicy cayenne blend) for some of the pepper too. Results? Amazing! The fake brown sugar worked really well, the smokey flavor is definitely there, and the Black & Red Spice gives it an added kick. Can't forget the pepper flakes! Definitely will make this again, and can't wait to share this with my friends!


My husband used venison instead of beef. It turned out great, although I didn't read the instructions thoroughly and mixed together all the ingredients listed. I didn't cook the marinade in a saucepan either. I just put everything in a big ziploc and let the meat soak overnight. My family and his family all thought it's the best jerky recipe we've found.