Spicy Honey Beef Jerky

A perfect blend of sweet and heat, this spicy honey beef jerky is a backcountry favorite. With tender strips of bottom-round beef marinated in a smoky, spicy-sweet glaze, it delivers a satisfying chew and a bold, memorable flavor.

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Ingredients

• 2 lbs bottom round beef, thinly sliced
• 1/3 cup honey
• 1 tbsp ground cumin
• 1 tsp crushed red pepper flakes (adjust for heat)
• 1 tsp ground black pepper
• 2 tsp kosher salt
• 1/2 tsp liquid smoke
• 1/4 cup water

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Instructions

1. Prepare the Marinade:
   In a small saucepan over medium heat, combine honey, ground cumin, crushed red pepper flakes, black pepper, salt, liquid smoke, and water. Stir frequently until the mixture is well-blended and heated through (about 5 minutes). Let cool to room temperature.
2. Marinate the Meat:
   Place thinly sliced beef strips into a large bowl or resealable bag. Pour the marinade over the meat, ensuring all pieces are evenly coated. Seal the bag or cover the bowl, then refrigerate for 24 hours, turning occasionally for even marination.
3. Prepare the Beef for Dehydration:
   Remove the beef from the marinade and pat dry with paper towels to remove excess moisture. This helps the jerky dry evenly and prevents stickiness.
4. Dehydrate:
   Lay the strips in a single layer on dehydrator trays, ensuring they do not overlap. Set the dehydrator to 165°F and dry for approximately 3 hours, or until the jerky reaches your preferred texture and chew.

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Tips for Perfect Jerky:

• Cut Against the Grain: For a tender bite, slice the beef against the grain. For a chewier texture, cut with the grain.
• Uniform Thickness: Keep slices about 1/8″ to 1/4″ thick for even drying.
• Check for Doneness: Properly dried jerky should bend slightly before breaking, with no moisture in the center.
• Storage: Store in an airtight container or vacuum-sealed bag for up to 2 weeks. For longer storage, freeze the jerky.