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Tropic Thunder Beef Jerky

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Looking for a great peppered flavored jerky? Look no further, this tropic thunder beef jerky is bursting with flavor and is sure to impress.

Beef jerky on cutting board

I’m not sure if you could tell, but my wife loves the movie Tropic Thunder. You know, the one with Ben Stiller that takes place in the jungle. Yeah, she loves that movie… So when I made a jerky with pineapple juice she thought of tropical jungles and wanted to name the recipe, and here we are…. Tropic Thunder Beef Jerky.

This is an amazing tasting jerky, I like it a lot! However, it does not have a huge flavor of pineapple juice, but more of a soy sauce and black pepper flavor.

I started with beef top round steak that was sliced thin from the supermarket. Sometimes I feel a little lazy and can’t resist the already thin sliced meat that works so great for jerky!

Beef jerky marinating in ziplock bag

After combining all of the ingredients in a ziplock bag, the beef top round was marinated for 12 hours in the refrigerator. I normally like to marinate my recipes for 24 hours, but anything over 6 hours will produce some great tasting jerky.

jerky on dehydrator trays

After straining the meat in a colander, I patted dry the jerky strips with paper towels to soak up any excess marinade. My Excalibur Dehydrator was used to dry this jerky. It heats the jerky to an internal temperature of 160F, so there was no pre-heating necessary. After 4 1/2 hours the jerky was just perfect! Visit my Jerky Making Methods page for in depth step by step directions on how to dry jerky!

jerky in dehydrator

Make sure to remove a piece and allow it to cool to room temperature before checking if the jerky is finished. It should bend and crack, but not break in half. White fibers will also be seen if the jerky is dried correctly.

Jerky finished on cutting board

As mentioned earlier, the jerky had a great soy sauce and black pepper flavor. I would categorize the spice as mild. There was a kick from the black pepper which I really enjoyed. The brown sugar balanced the spice however, making a great standard beef jerky flavor. I wish the pineapple would come through a little more, but have had a hard time getting that flavor without using an extract. Even without the pineapple juice, it has a great flavor.

Give this Tropic Thunder Beef Jerky a shot if you are looking for a great tasting traditional jerky, I highly recommend it!

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Jerky finished on cutting board
5 from 2 votes
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Tropic Thunder Beef Jerky

Looking for a great peppered flavored jerky? Look no further, this tropic thunder beef jerky is bursting with flavor and is sure to impress.
Course Beef Jerky
Cuisine American
Keyword beef jerky, peppered beef jerky, Spicy Beef Jerky
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 5
Author Will

Ingredients

  • 1 lb beef top round
  • 1/4 cup pineapple juice
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 2 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp black pepper
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. 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. (I did not freeze the jerky since I bought already thinly sliced meat. I sliced the thin meat into 1" wide strips)
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4.5 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

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