Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, ghostly beef jerky. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Combining two of the world's hottest peppers, Carolina Reaper and Ghost Pepper, make this flavor extremely spicy and fiery! Truly made for the pepper heads and spicy jerky lovers! You can also make beef jerky out of lean ground meat.
Ghostly Beef Jerky is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Ghostly Beef Jerky is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have ghostly beef jerky using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ghostly Beef Jerky:
- Prepare 2 lbs lean beef sirloin tip, thinly sliced
- Take 2/3 cup soy sauce
- Take 1/2 cup brown sugar
- Make ready 1/2 cup pineapple juice
- Make ready 1/3 cup balsamic vinegar
- Get 1/4 cup teriyaki sauce
- Get 1/4 cup worcestershire sauce
- Make ready 1 tbs onion powder
- Get 1 tbs garlic powder
- Make ready 2 tsp cracked black pepper
- Take 1 tsp ghost pepper purée
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Steps to make Ghostly Beef Jerky:
- Cut each slice of meat into 1-2 inch strips.
- Mix onion powder, garlic powder and pepper in a small bowl
- Using a casserole dish, layer each slice flat into the dish and sprinkle with the seasoning mixture. Cover and place in refrigerator for about an hour.
- In a sauce pan over medium heat mix together the brown sugar, soy sauce, teriyaki sauce, worcestershire sauce, balsamic vinegar and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
- Place meat into a large gallon sized bag. Pour cooled marinade over the seasoned meat and seal the bag. Massage the mixture to make sure all of the meat is coated. Refrigerate for at least 3 hours.
- Using a smoker, arrange the meat strips flat on the grill. At 180° to 200°, smoke the meat using your favorite soaked hardwood for about 90-120 minutes or to your preferred doneness. (you can usually tell how quickly the meat is dehydrating after about 45 minutes.)
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