April 1st, 2012 | Add a Comment
- 2 lbs of lean meat such as brisket or tri tip
- 1/2 pineapple pureed (mushed up so it is liquidy)
- 2 cloves of garlic, minced
- 2 tsp salt
- 2 tbsp molasses
- 1/2 tsp thai chili powder (optional if you like heat in your jerky)
To make the marinade, mix the above ingredients together except the meat. Chop the meat into 3/8 inch strips across the grain of the meat. If you cut it with the grain, the jerky will be more tough. Put the meat into the marinade, making sure all the pieces of meat are coated with the mixture. Cover and place in refrigerator overnight.
Place the meat onto the dehydrator trays and dehydrate for 6 to 12 hours.
Here’s another recipe I just made that is getting rave reviews:
My Favorite Dehydrator