This Jerky recipe is perfect for when you want something sweet, salty and spicy to sink your fangs into. Don't worry, if you don't have a jerky dehydrator then you can use the oven. Then once you love doing jerky for you and your family, buy a dehydrator to get a better result.
Trim the fat on the meat and place it in the fridge for 1-2h to make it easier to cut into strips.
Slice the meat into strips AGAINST the grain, thinner strips will take less time to dehydrate and thicker strips will be chewier. 1/8th to 1/4 inches thick strips are good.
Mix all the ingredients in the marinade and put it in a ziplock bag or bowl.
Add the meat and let it marinate at least 8h and preferably 24h in the refrigerator for the best flavor.
Remove the meat from the fridge.
Dry the meat strips for 2-6 hours at 140-170F (60-75C) depending on the thickness of your slices. You can either use a dehydrator or lay your meat strips on a metal grid in the oven. (Place a tray under the meat to catch the drips)
The general rule is that your jerky is ready when it bends and cracks.