Pineapple Teriyaki Jerky
2 Pounds Venison or Beef
1 Jar of deb's Pineapple Pepper Jam
1 Cup Soy Sauce
3 Tablespoons Siracha Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Garlic Chili Paste
This jerky marinade was used with a venison backstrap steak with great result but could be used with any cut of beef or venison. The secret that puts this recipe a cut above the rest is the straining the marinade to use the fruit. The combination of jerky with the dehydrated pineapple is nothing short of decadent. Truly a cut above!
Slice your meat in 1/8 to 3/16 slices. Slice your meat against the grain for easier chew. Too thin and you get crispy jerky, too thick and it can be hard to eat. Vary to see what is to your liking.
Combine an entire jar of deb's Pineapple Pepper Jam with the next 5 ingredients in a large bowl.
Mix with a whisk to fully combine the marinade.
Place your sliced meat in a gallon size plastic bag and pour the marinade over the meat.
Marinate overnight or longer in the refrigerator
Arrange the jerky slices on your dehydrator.
Strain the marinade through a fine strainer to retain the fruit. Spoon small amounts fruit on each of the jerky slices to enjoy some of the pineapple with each piece.
Dehydrate for 3-8 hours depending on your machine. What you are looking for is jerky that is not too dry that it becomes crispy or at least that is how I like my jerky.
Jerky should last for a week in the refrigerator. For longer storage you can place the jerky in baggies in the freezer for much longer but it's soo good it doesn't usually stick around that long.