When I think of Hawaiian flavors, I first think of pineapple. But pineapple is only one small part of the diverse mixture of these tropical flavors. In fact, Hawaiian dishes are a menagerie of flavor blends. Sweet, salty, smoky, spicy and savory melt together for some unforgettable tastes.
My Hawaiian Shack Jerky Marinade has a tropical flair that delivers a burst of flavor in each bite. The pineapple ties together the ginger, garlic, brown sugar with a touch of smoky goodness. A hint of cayenne and black pepper tie the flavors together in a sweet and savory jerky everyone will love.
Be sure to hide some jerky, or you might not get any of this delectable tropical delight.
If you’ve never used a dehydrator or you need a refresher on dehydrator safety, go here.
Hawaiian Shack Jerky Marinade
- 5 pounds jerky sliced beef
- 1 ½ cups pineapple juice
- 1 ½ cups dark soy sauce
- 1 cup Worcestershire sauce
- 1 cup cold water
- 1 cup chopped pineapple If using canned pineapple, drain off liquid.
- ¾ cup dark brown sugar
- 1/3 cup balsamic vinegar
- 2 tablespoons liquid smoke
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 1 teaspoon cure
In a medium sauce pan, add all the liquid ingredients. Whisk in garlic powder, ginger, black pepper, cayenne pepper, and cure, whisking until ingredients are blened and no lumps of seasoning powders are left.
Heat mixture on medium high until it comes to a simmer.
Add the dark brown sugar, whisking during the entire sugar addition. Return to a simmer and turn heat to low. Let mixture gently bubble for 5 minutes then remove from heat.
Set aside and let liquid cool.
Place pineapple and pineapple juice in blender and liquefy. Add pureed pineapple to pan of liquid and mix well.
Split jerky meat slices evenly between two 1-gallon size storage bags. Divide marinade between the two storage bags, making sure all meat is covered.
If needed, add some extra water to the bags but don’t dilute your marinade too much.
Let beef slices marinate for 24-48 hours.
Shake off excess marinade and lay slices on dehydrator trays making sure slices don't touch.
Process at 160° F for 5-10 hours or until desired doneness.
Do not under cook or your jerky will spoil. Check for desired consistency about half way through the cycle.
Thinner slices may need less processing time.
No need to turn meat when using a dehydrator.
Let jerky cool completely before storing.
While you can leave the ground cayenne pepper out, I don't recommend doing so. You can adjust the amount up or down, but the cayenne works with the other ingredients, bringing out the flavors.