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The Weekend Chef

Valentine’s Day Jerky!

Posted 4:15pm on Thursday, Apr. 12, 2012

Thought I would try making something different this Valentine’s Day, Chocolate beef jerky… Before you shake your head, lets think about this.

Chocolate and beef actually pair well together, chocolate and chili is also a good combination of flavors. This could work! Salty, sweet, chocolate jerky with a little heat from chiles. Besides, I can always buy a box of chocolates if this goes horribly wrong.

Before we get started, you may want to bone up on your jerky skills by checking out my Beef Jerky 101 post for some jerky basics about meat and jerky racks.

Be sure to check out the slideshow above for step-by-step pictures.

Chocolate Chili Beef Jerky

  • 1 cup soy sauce
  • 1 cup chocolate liqueur (I used Crave Chocolate Chili)
  • 4 tablespoons white sugar
  • 3 thai chiles diced (can substitute 1 to 2 jalapeno peppers)
  • ¼ chocolate bar chopped
  • ¼ cup chocolate syrup
  • ½ teaspoons cayenne pepper
  • ¼ cup of water
  • 1 tablespoon Morton Tender Quick® curing salt (optional, my local Kroger carries it)
  • ¼ cup of liquid smoke (skip if you are using a smoker)
  • 2 pounds thin-sliced beef top round or sirloin

In a measuring cup, combine chiles, chocolate, chocolate syrup and a ¼ cup of water. Stir, and then heat in microwave for 30 seconds. Pour mixture into mixing bowl.

In a mixing bowl, combine the rest of the ingredients (except the beef) and whisk together to make marinade.

Dip the thin beef slices in marinade then place beef in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so all the slices get coated with the marinade. Seal the bag and refrigerate overnight.

When ready to cook, start smoker or oven to a temperature between 140ºF to 170ºF. Try to keep the temp on the low side (150ºF) if possible. Also, when using an oven it is good to line the bottom of the oven with aluminum foil for easy clean up later.

Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer on jerky racks. Smoke 3 to 4 hours, or until the jerky is dry but still chewy. If using oven, be sure to leave the oven door open a couple of inches to allow for the moisture to escape.

When jerky is done, let it cool then cut into strips with a knife or scissors. Be sure to cut against the grain. Transfer to glass jar or resealable plastic bags. Jerky will keep for several weeks.

For an extra chocolate kick you can brush or dip the jerky in chocolate syrup.

Be sure to check out the slideshow above for step-by-step pictures.

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