Fireball Whisky Beef Jerky
Looking for a little cinnamon goodness? This jerky has you covered with the great tasting Fireball Whisky and sweet pineapple juice sure to produce a popular jerky.
Servings 5
Calories 148kcal
Ingredients
Meat
- 1 lb Beef Top Round
Marinade
- ¼ cup Fireball Whisky
- 1 teaspoon lime juice
- 1 tablespoon honey
- ½ teaspoon cinnamon
- ¼ teaspoon sesame oil
- 1 teaspoon sea salt
- ¼ cup pineapple juice
- ¼ teaspoon curing salt optional
Instructions
- 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 marinade ingredients in a bowl or ziplock bag.
- 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)
- Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4.5 hours at 165F.
- The jerky is finished when it bends and cracks, but does not break in half.
Notes
Old Pro Tips:
- Marinate for 24 hours for best flavor.
- Ziplock bags make the best container for marinating. Release all the air from the bag and roll up so all pieces are totally covered when marinating. Rotate several times throughout the 24 hours for even marinated jerky.
- Allow jerky to cool for 5 minutes before checking to see if it is finished drying.
Nutrition
Calories: 148kcal | Carbohydrates: 5g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 516mg | Potassium: 324mg | Sugar: 4g | Vitamin C: 1.5mg | Calcium: 20mg | Iron: 1.9mg