Jalapeno Honey Jerky

For folks that thought we might be prudish, we gladly challenge that idea with our tempestuous Jalapeño Honey Jerky. For those that love all things thick jerky, delicious beer, and savory spice, we are excited to share this recipe with you. It turns out that you can truly have everything you want and have your health.

If you have never cooked or marinated with beer before, we promise you that this trick will be very helpful in allowing you to mix up your recipes every once in a while (and since the alcohol evaporates in the cooking process, we gladly inform you that you will not be getting drunk). For the best results, we recommend using a hearty IPA or Pale Ale and suggest staying away from lime-based, fruity, chocolaty, or lower quality beers.

Cooking your own jerky also means that you can have the flavor without all the additives and preservatives that store-bought jerky usually has. Make this for road trips, snacks on-the-go, or for family treats.

For best results, make sure you purchase a lean piece of beef. Though the fat is flavorful, the jerky will not preserve as long.


2 lbs thinly sliced beef

1 can of beer

1 jalapeno sliced

1 tbsp honey

¼ c coconut aminos

1 tbsp pepper

¼ c olive oil

1 tbsp Worcestershire sauce

1 clove minced garlic


  1. Freeze the beef for 30 minutes or until firm.

  2. While the beef is freezing, begin prepping your marinade in a large sealable container.

  3. Slice jalapeño, grate the garlic and add to the container. Top with beer and all of the liquids, making sure to mix well.

  4. Once the beef is thoroughly frozen, cut into ⅛ inches pieces.

  5. Add to the marinade, make sure all of the beef is submerged.

  6. Marinate beef for 24 hours.

  7. Place on your dehydrator racks and be sure to not overlap your pieces. Set at 140* F for 6-8 hours depending on how crunchy you enjoy your jerky.

How did you like your jerky recipe? And what kind of beer did you use? How did you like the flavor with the jerky? Let us know in the comments below!

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