Everyone loves Jerk Chicken, and everyone is going to love this Jamaican Jerk Beef Jerky!
The other day I went with my wife in search for a little food truck she has been wanting to try near downtown Austin. It's a Venezuelan food truck called Four Brother ATX, it's know for their Arepas. Okay, I'm game - Let's roll...
Well, when we got to the food truck, there was another food truck right next to it pumping out an amazing smell. This food truck was painted the colors of the Jamaican flag and was called ATX Jamaican Grill. Uh, sorry Arepa lady, I'm sure you are good, but this jerk chicken is calling my name!
Inspired by this truck and the AMAZING jerk chicken I had that day, I decided to make a Jamaican Jerk Beef Jerky.
I started with my favorite cut, Beef Eye of Round, and grabbed some island flavored spices in an attempt to replicate the oh so delicious jerk chicken I had from that food truck. (It came with rice and fried plantains too!)
After giving it my best shot, I would have loved to have some fresh Scotch Bonnet Peppers to add, in the marinade the strips went and they sat in the fridge soaking up all that Jamaican flavor for 18 hours.
It took 5 hours to dry the jerky with my Nesco Dehydrator, and it turned out Fantastic!
The Cayenne and Thyme add great flavor to this jerky. The flavor of the thyme comes across your taste buds first followed by the kick of the cayenne pepper a couple seconds later.
You can also tell that the jerky is finished here because when it was ripped in half, you can see the white fibers of the meat. This is a great way of telling when your jerky is finished.
I was extremely happy with how this jerky turned out. I can't say that it was a more authentic flavor than the food truck I ate at, but it is Damn Good!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
- ¼ cup cold water
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 ½ teaspoon granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon allspice
- ¼ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Or skip the freezing phase and use a Jerky Slicer.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
- The jerky is finished when it bends and cracks, but does not break in half.