Mai Tai Beef Jerky

This Mai Tai Beef Jerky has all the great flavors of this tropical drink. It will take you back to a memory of you sitting by the pool or on the beach soaking up some sun and having a refreshing drink.

Course Snack

Cuisine Beef Jerky

Type Beef Jerky

Flavor Savory

Prep Time 1

Cook Time 5

Total Time 6

Servings

Calories 194kcal

Author Will

Ingredients

Lean Beef

1 lb Beef Eye of Round or Venison

Marinade

1 tablespoon spiced rum
1 tablespoon coconut flavored rum
1 teaspoon grenadine
3 tablespoon pineapple juice
3 tablespoon orange juice
1 teaspoon kosher salt

Optional

¼ teaspoon Curing Salt Prague Powder #1

Instructions

Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the spiced rum, coconut rum, grenadine, pineapple juice, orange juice, and kocher salt in a bowl and mix well.
Remove the meat from the freezer and slice ¼" strips with the grain. Slice against the grain for an easier chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
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.
Pat dry the strips with paper towels.
Dry with your favorite jerky making method. I used my oven at 170 degrees for 5 hours.
The jerky is finished when it bends and cracks, but does not break in half.

Nutrition