Quick Answer
For a barbecue flavor, season jerky with a mix of brown sugar, smoked paprika, and chili powder. Use a ratio of 2 parts brown sugar to 1 part smoked paprika, and add a pinch of chili powder for a smoky kick.
Selecting the Right Spices
When selecting spices for barbecue-flavored jerky, choose the right balance of sweet and smoky. Brown sugar adds a rich sweetness, while smoked paprika provides a deep smokiness. Use 2 tablespoons of brown sugar for every 1 tablespoon of smoked paprika. You can adjust the ratio to suit your taste, but this is a good starting point.
Marinating and Drying
To infuse the jerky with the barbecue flavor, marinate it in a mixture of soy sauce, Worcestershire sauce, and the spice blend for at least 4 hours or overnight. After marinating, pat the jerky dry with paper towels and let it sit at room temperature for 30 minutes to allow the meat to dry out slightly. This step is crucial for preventing bacterial growth and promoting even drying.
Drying and Storage
Dry the jerky in a low-temperature oven (150°F - 200°F) for 3-4 hours, or until it reaches your desired level of dryness. You can also dry it in a food dehydrator or over low heat on a grill. Once the jerky is dry, store it in an airtight container to preserve its flavor and texture. Keep it away from direct sunlight and moisture to prevent spoilage.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.