Mango, pineapple, lime and hot sauce give this lean-beef jerky a bright sweet-hot coating. This version fixes the fruit quantities, uses canned pineapple and leaves out the source’s later novelty superhot tasting piece.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 3 lb raw lean beef; finished yield varies.

• 3 lb lean top round, trimmed and sliced ⅛ inch thick
• 1 cup ripe mango flesh
• ½ cup canned pineapple chunks, drained
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 3 tbsp Valentina hot sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp finely grated lime zest
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp smoked paprika
• 1 tsp cayenne
• 1 tsp crushed red pepper flakes
• 1 tsp ground black pepper
• 1 tbsp Tajín chili-lime seasoning

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; Worcestershire may contain fish. Check all packaged ingredient labels.

How to make this jerky

Step 1: Separate the lean beef strips

Trim the cold lean beef and separate even ⅛-inch strips. The source uses a pre-sliced three-pound batch. Keep the raw slices refrigerated while preparing the fruit coating.

Step 2: Prepare the mango and pineapple

Cut the mango flesh away from its pit and measure 1 cup. Measure ½ cup drained canned pineapple. BULK uses canned, heat-treated pineapple rather than the source’s fresh fruit and fixes both fruit amounts for a repeatable batch.

Step 3: Blend the tropical chili marinade

Blend mango, pineapple, soy, Worcestershire, hot sauce, honey, lime juice and zest, garlic, onion, paprika, cayenne, red pepper, black pepper and chili-lime seasoning until smooth. Scrape the blender so no dry spice pockets remain.

Step 4: Coat and refrigerate

Coat the beef in a nonreactive container, separating folded slices. Cover and refrigerate at 40°F or below for 12 hours. This controlled shorter marinade differs from the source’s longer refrigerated or commercial-tumbler process.

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. This recipe omits the source’s later extra chile powder and novelty superhot tasting piece.

Step 6: Check texture, cool and refrigerate

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

Mango and pineapple bring two distinct fruit notes. Lime, hot sauce and chili-lime seasoning sharpen the sweet coating. Similar slice thickness helps the 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

• I Made Tropical Pineapple Mango 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.

Save the complete recipe guide

Keep the ingredient list and all six steps together. Save the image for your next batch.

Download the recipe infographic