Prep 15 mins
Cook 6 hrs
After searching the web thru what seemed like a gazillion variants of the same recipe, I noted a few common ingredients and added few twists. I hope you enjoy my take on everyone's favorite jerky!
- 35.43 g package Hawaiian Luau marinade
- 59.14 ml cooking oil
- 78.07 ml apple cider vinegar
- 354.88 ml Pepsi
- 236.59 ml teriyaki sauce
- 158.51 ml Worcestershire sauce
- 118.29 ml soy sauce
- 2.46 ml cayenne powder
- 7.39 ml red pepper flakes
- 59.16 ml brown sugar
- 29.58 ml honey
- 14.79 ml corn syrup
- 1360.77 g sliced carne asada meat (or any suitable red meat)
- bamboo skewer (for oven drying)
- aluminum foil (for oven drying)
- Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
- Marinade meat strips for 12+ hours.
- Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
- For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!