South Texans love their Jalapenos, and this jerky will satisfy that craving!
Tomorrow is the first day of the Masters Golf Tournament 2015, and I plan on having a long day of watching golf and eating some of this delicious jerky. I actually have been using up some golf lessons the last couple weeks that my Fiance had gotten for me as a birthday present last year. I’m no Rory Mcilroy, but I enjoy shooting a round every now and then. My parents have a place in Beckley, West Virginia and I try to make it up there a couple times a year to golf with my dad. Other than the clubs and plenty of extra balls in my bag, a pack of jerky is the most important tool in my arsenal.
Those are two good looking guys right there! Ha. Playing some bogey golf with a couple beers and jerky is the best way to enjoy a day on the course.
Using my favorite cut of meat, eye of round, this South Texas Jalapeno Jerky recipe was made straight from the deep depths of my mind. Adding fresh jalapenos to the marinade is what gives this recipe that authentic South Texas Jalapeno flavor. It is topped off with dried ground jalapeno powder which gives it that extra kick. If you are looking for even more of a kick, leave the seeds in the marinade!
I would encourage you to whip up a batch of this Tasty Jalapeno jerky for the Masters this weekend. Grab some cold beer, spicy jerky, park it on the couch, and let’s see how bad Tiger does this year! I’m more of a Phil Mickelson fan myself…
- 1 lb eye of round
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- ½ tsp garlic salt
- 1 tsp black pepper
- ½ tsp salt
- ¼ cup water
- 1 diced jalapeno
- 1 tbsp liquid smoke, mesquite
- ½ tbsp ground jalapeno pepper
- Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
- While the meat is hardening in the freezer, add worcestershire sauce, soy sauce, garlic salt, black pepper, salt, water, liquid smoke, and diced jalapeno in a large bowl or container.
- After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat ¼" to ⅛" thick against the grain.
- Add beef strips to your marinade and shake the container coating evenly. Allow 6-24 hours to marinate the jerky. Shake the container every couple hours to allow the marinade to evenly soak in to each piece of meat.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on ground jalapeno pepper. Add heavily for a real kick, or light for a nice spice.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and another 3 hours at 95 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Need more in depth directions on how to make jerky in an oven, dehydrator, or smoker? Visit my page Jerky Making Methods to become a pro at making jerky!