Jamaican Jerk Beef Jerky

Name: Jamaikanisches Jerk Jerky
Total time: 7 h
Ingredients: 12 g Piment (Allspice), gemahlen; 6 g Scotch-Bonnet-Pfeffer, fein gehackt; 50 ml Sojasauce; 15 g Brauner Zucker; 6 g Getrockneter Thymian; 5 g Knoblauchpulver; 3 g Zimt, gemahlen; 4 g Schwarzer Pfeffer, gemahlen

DehydratingBeefDehydratingMedium7-9 hrs70 °C70 °CAllspice wood (Pimento) or Cherry

Caribbean-inspired dried beef with the typical jerk spice blend of allspice, Scotch bonnet, and thyme. The combination of sweet, spicy, and savory makes this jerky an unforgettable flavor experience. Authentic jerk character thanks to fresh Scotch bonnet pepper.

Ingredients(for 1 kg)

Allspice, ground12 g

Scotch Bonnet Pepper, finely chopped6 g

Soy Sauce50 ml

Brown Sugar15 g

Dried Thyme6 g

Garlic Powder5 g

Cinnamon, ground3 g

Black Pepper, ground4 g

Instructions

Preparing the Jerk Paste

15 min.

Mix all spices, the Scotch bonnet pepper, and soy sauce into a homogeneous paste. The paste should be spreadable but not too liquid.

Marinating

12-24 hours

Cut beef into 3-4 mm strips and coat generously with the jerk paste. Marinate in a sealed container in the refrigerator for 12-24 hours.

Safety Heating

10 min.

Place strips on a rack and heat in the oven at 160 °C for 10 minutes to reach a safe core temperature of 70 °C.

Dehydrating

7-9 hours

Dehydrate at 70 °C until the jerky is still flexible when bent. Allow to cool completely on a rack.

Pro Tip

Wear gloves when handling the Scotch bonnet pepper. For milder heat, deseed the pepper or replace with half a habanero.

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