Candied Jalapeno Beef Jerky - Smokin' Joe's Pit BBQ

I am craving some homemade beef jerky so how about we make some candied jalapeño beef jerky. Stay tuned. All right so I'm starting with 15 pounds of beef eye of round. Now this is the cut of meat that I love to use for beef jerky because there's hardly any fat. The only fat that you're ever going to find on the eye of round is on the outside which I'm going to take off. So I'm just going to open up this package. Now I did have both beef eye rounds because I've got two of them in my freezer. So they are partially frozen. So the reason that I partially froze it is because it's easier to trim and much easier to slice when the meat is partially frozen. So I'm just going to go around this entire beef eye round and remove the heavy fat pockets. See how easy it is to remove the fat when the meat is partially frozen? And that's the thing about making beef jerky, it's actually pretty easy. All right, so I've got the beef eye of round pretty much well trimmed up. There's a little bit of fat on there, but I'm not worried about that. It's the heavy fat pockets that you want to worry about and remove. So the grains in the beef eye of round goes in this direction right here. So I'm going to be slicing them in this direction here. Now, in order to get this to fit in my meat slicer, I'm going to cut this in half. Look at how lean that piece of meat is right there. All right, so here's my meat slicer. I'm going to load up half of this beef eye of round. Now if you don't have a slicer you can absolutely do this by hand. In fact that's how I've always done it. All right so I want my slices pretty thin. So I'm going to try it on that setting right there. That's probably an eighth of an inch. Here we go. Let's see what this looks like. That's a little thick. I'm going to go a little bit thinner. Just a little bit. Let's see what that gives us. That's perfect. That's super thin right there. All right so I'm going to slice up all 15 pounds of this beef eye round. And I'll be right back. All right, so I've got the beef eye of round all sliced up and I've got them separated in bags. Now there's five pounds in each one of these bags, a total of 15 pounds. So the reason that I separated the meat in five pound bags is because this jerky kit from PS Seasoning will do 15 pounds. Now, if you don't want to do 15 pounds, let's just say you want to do five pounds or maybe even 10 pounds, you can do that. Now, PS Seasoning has made this super simple. Inside of this box, you're going to get three different packages of jerky seasoning And also... Three different packages of jerky cure. So at this point, all you have to do is dump your jerky seasoning and your cure into a plastic bowl. Add one cup of water. Give this a good mix. Look at those jalapeno bits in there. Oh man, this is going to be good. So at this point, grab your marinade and dump it inside one of your five pound bags, just like this. Seal up your bag and mix it up. So you do have some dehydrated jalapenos inside of this jerky seasoning and one of the other reasons that I wanted to do three different batches is so that I can add some more jalapenos to a couple of these. So I've got some dehydrated jalapenos also available at Pia's Seasoning. Check them out and use Smokin' Joe at checkout and get yourself a nice discount. So I'm going to add quite a bit, probably I don't know a quarter of a cup. We're going to make this batch nice and spicy. One cup Holy smokes. This batch is going to be spicy. It's already got me coughing. Oh boy. All right dump that spicy marinade onto the beef. Seal up your bag. Give it a good mix. So I still got one more bag to do and I'm going to make it exactly like this one. Nice and spicy. After that I'm going to toss these in my fridge for 24 hours. Now in those 24 hours I will take the meat out of the fridge and give it a good shake just like this. Just to make sure all the pieces of meat get nice and marinated and then I'll bring you guys right back. Stay tuned. All right so the beef jerky has been marinating for 24 hours so at this point all I'm going to do is grab the marinated beef jerky. Now one thing that you might want to do is dry off any excess marinade that's on the beef jerky. So at this point I'm just going to place the beef jerky on a wire rack. I'm going to be dehydrating this beef jerky. Now you can smoke this In a smokehouse, if you do have a smokehouse, and that's just going to add another layer of flavor. I'm going to dehydrate these. Look at that. Plenty of jalapeno seed and dehydrated jalapeno. Now this beef jerky will shrink a little bit once it starts dehydrating and drying out. And one thing you do want to make sure is that you don't overlap your beef jerky. Give them enough space. Look at that. Pieces of candied jalapeno. That is going to be delicious. All right, I'm going to load my tray, my dehydrator. I got a ton of meat, 15 pounds of jerky that I'm making. So I'm gonna load up the rest of these trays and I'll be right back. All right, so I've got my trays loaded up. Now I was only able to load 10 pounds of this beef jerky and I had 15 pounds. So I'm gonna have to do a double batch. So check this out. Look at all those jalapenos. Now this was the batch that I added extra dehydrated jalapenos. And these I gotta tell you are gonna be nice and spicy. So now I just gotta load up my dehydrator. Look at that. Man, I cannot wait. Now this dehydrator does come with 10 trays. So if you're going to do large batches, I would highly recommend you get two of these dehydrators. You know what? I just realized I only have eight trays here. Now I've got to go hunt for my other two trays. Stay tuned. So I found my other two trays, got them loaded up. Now we've got 10 trays. All right, so next we just got to hit the power button. The time we're going to go for, let's go six hours. Then we'll check it. And the temperature actually it's already set 158 degrees. All right so at this point the jerky is going to dehydrate for six hours at 158 degrees and I'll bring you guys right back. All right so the jerky is ready and again the dehydration time was six hours. So let's slide a couple of these trays out and see what it's looking like. Look at that. That is perfect right there. Got plenty of jalapeno on some of these pieces right here. Oh yes. I believe this one here on the bottom. Doesn't have a ton of jalapeno. Look at that. That looks perfect right there. All right, let's give this candied jalapeno beef jerky a try. Look at that beautiful color, bits of jalapeno in there. This is going to be good. Here we go. Man I gotta tell you the flavor of this candied jalapeno beef jerky is so good. You know for some reason I thought it was gonna be super sweet and it's not. The sweetness is perfect and the jalapeno flavor is definitely there. It's got a little bit of kick. This is delicious. Oh and one other thing when you're making beef jerky it shouldn't be crispy like a tostada. It should pull apart, should have a little bit of tug just like that. That is perfect right there. All right let's try the heavily loaded candied jalapeno beef jerky. Look at all of that jalapeno. Here we go. Definitely a lot more jalapeno flavor and the spice level is between medium and hot. This is delicious. So I've made a lot of beef jerky before but I am really loving this candied jalapeno beef jerky. This one is definitely in my top three. If you guys have never made homemade beef jerky you are missing out. It's kind of like when grandma was making those flour tortillas. You run up there and grab one put a little bit of butter on there and go to town. It is very close to that. This jerky is so good. If you guys want to make this candied jalapeno beef jerky, make sure you guys check out the link below to PS Seasoning. Use my discount code and start making some jerky. I hope you guys enjoyed this jerky video. If this is your first time to my channel, do me a favor, hit that subscribe button. And if you enjoyed this video, give me a thumbs up. Until next time, Joe with Smokin' Joe's Pit Barbecue. See ya!