Pineapple concentrate and a full can of chipotles in adobo make a bold sweet-smoky coating for lean top round. This adaptation uses heat-treated concentrate and a controlled refrigerated marinade, then adds a separate thermometer checkpoint before drying.

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Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean top round, trimmed and sliced ⅛ inch thick
• ½ cup pasteurized pineapple juice concentrate
• ¼ cup water, plus more as needed for heating
• ½ cup soy sauce
• ¼ cup light brown sugar
• ¼ cup white sugar
• 1 can (7 oz) chipotle peppers in adobo
• 3 garlic cloves
• 1 tbsp apple cider vinegar
• 1 tsp ground black pepper
• Optional: ½ tsp smoked paprika

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Soy sauce commonly contains soy and wheat. Check chipotle sauce and other packaged ingredient labels.

How to make this jerky

Step 1: Trim and portion the beef

Trim fat and connective tissue from the top round. Separate even ⅛-inch slices and cut large slabs into manageable strips. The source begins with pre-sliced beef, then portions it into smaller jerky pieces.

Step 2: Build the pineapple-chipotle base

Combine pineapple concentrate, ¼ cup water, soy sauce, both sugars, chipotles with their adobo, garlic, cider vinegar, pepper and optional paprika in a blender. Use commercially heat-treated concentrate rather than fresh pineapple juice, which can soften the meat excessively.

Step 3: Blend until smooth

Blend until smooth so the garlic and chipotles distribute evenly. Scrape the sides if needed; avoid leaving concentrated pockets of chile in the marinade.

Step 4: Coat every strip and chill

Pour over the beef in a nonreactive bowl and separate any folded slices. Turn until all surfaces are coated. Cover and refrigerate at 40°F or below for 24 hours. Keep the raw meat cold throughout marinating.

Step 5: Heat before drying and leave air gaps

Transfer the meat and marinade to a saucepan, adding enough water for the strips to move freely. Bring to a boil, reduce to a simmer, and check several strips with a thin-tip thermometer until each reaches 160°F. Discard used marinade after heating. Drain with clean tongs and place on clean racks without touching. Dry at 145–155°F, checking periodically rather than relying on a fixed clock. The source photo shows spacing, not the added heating step.

Step 6: Check the cooled texture and store

Cool a sample strip before checking it. It should be leathery and bend without a wet center; continue drying any moist pieces. Cool the entire batch fully before packaging. Refrigerate promptly in a clean covered container and freeze portions you will not eat promptly. This home process does not establish shelf stability.

Why this flavor works

Heat-treated pineapple concentrate brings fruit sweetness. Chipotles in adobo add smoke and chile heat. Keep the pieces evenly sized so coating and drying remain consistent.

Serving and storage

Enjoy chilled portions as a snack or cut the jerky into small pieces for a savory trail mix. Keep the batch refrigerated between servings.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• The BEST Sweet & Spicy Jerky Recipe - Pineapple Chipotle Beef Jerky — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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