Today in the Jerky.com Test Kitchen I am going to show you how to make this amazing and spicy pineapple honey bourbon scorpion pepper beef jerky recipe. This unique combination of flavors will leave your taste buds wanting more, and I'm telling you...it's a great take on a traditional sweet & spicy flavor! Follow along with my step-by-step instructions, and don't forget to check out the recipe card at the end!
2 lbs Sliced Eye of Round
1 6oz. can Pineapple Juice Concentrate
1/2 cup Honey
1/2 cup Bourbon
1/2 cup Soy Sauce
1TB Scorpion Powder
1TB Granulated Garlic
1TB Onion Powder
1t Black Pepper
Start with 2 pounds of eye of round beef. Slice this up in pieces ranging between 1/8" and about 1/4" based on your preference of thinner jerky vs. thicker jerky. I go with somewhere in the middle at about 3/'16".
Pro-tip: If you are planning on making jerky regularly in different flavors...do what I do. I usually pre-cut all this, pre-weigh it, and then save these in my freezer in 2-pound batches. That way, when I go to make test batches, I have the meat all ready to go.
In a large mixing bowl, combine the pineapple juice concentrate, good old fashioned kick-ass honey, bourbon (of your choice), soy sauce, scorpion powder, granulated garlic, onion powder, salt, and black pepper.
Add the sliced beef to the marinade, ensuring that each piece is well coated. You do not want to half-ass this step. Just keep tossing that stuff. You want to do two things: make sure all the ingredients get mixed up really well together and ensure perfect even coverage over all of the meat.
Once you think you got that pretty well mixed up, just throw a lid on it. Seal that up tight and throw it in the fridge for 1-2 days.
After marinating, it's time to get this all racked up. Sometimes some of the fat starts peeling away after soaking, so if it makes sense, just go ahead and peel it off. Then, lay out the beef on the racks of your dehydrator.
Fire up your dehydrator and set the time and temperature for your desired texture based on your machine. For this machine, I usually run it at about 140 degrees for beef and I'm going to set it for about four and a half hours...and start checking it at about 3.5 hours so I pull it out at just the right texture.
After the beef has dehydrated, let it sit at room temperature for a couple of hours. The texture should be a little sticky and pliable. If you like the texture, call it done!
Time for the taste test! You'll get that initial sweetness, that bourbon, and then here comes the scorpion. There's a lot going on in this one, and it's better than I thought! If you like a sweet and spicy jerky that really has some kick, definitely give this one a try.
If you found any value in this recipe or if you're going to make it, please let me know down in the comments. Then, after you make it, come back and leave a comment telling me what you changed or what you would do better next time. Who knows? We may make your version in our next recipe video!
Thanks for checking out this recipe! I'll see you next time in the Jerky.com Test Kitchen!