6-INGREDIENT
If you’re a fan of sweet and spicy—a common Hawaiian pairing—this recipe is for you. When I was road-tripping in Hawaii, I grabbed a bag of Maui Gold pineapple and jalapeño-flavored bison jerky, and it was probably the best jerky I have ever had. This is my ode to that amazing bag of jerky that I will never forget.
Prep Time:
15 minutes, plus overnight to marinate
Cook Time:
3 hours
Makes:
20 to 30 pieces
½ cup pineapple juice
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon grated lime zest
2 teaspoons minced jalapeño
2 pounds venison meat, such as bottom round, sliced against the grain ⅛- to ¼-inch thick
1.
In a large bowl, whisk together the pineapple juice, soy sauce, honey, lime zest, and jalapeño. Add the venison strips and toss to coat well. Cover and refrigerate overnight.
2.
Set the dehydrator to 145°F.
3.
Gently shake off any excess marinade, and place the venison
strips on dehydrator trays so they do not touch. Dehydrate for 3 hours or until the jerky is pliable.
4.
Remove the jerky from the dehydrator and let to cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.
