Jerky lovers everywhere know the joy of savoring a piece of beef that’s both sweet and spicy. This addictive snack is the perfect balance of flavors, and with this recipe, you can easily customize it to your taste. Whether you prefer a hint of pepper or an extra kick, this jerky can be tailored just for you.

I’ve shared this recipe with friends and family over the years, and it’s been sold and shipped in hundreds of bags. After seriously considering starting a business, I realized the regulations for selling beef were TONS. However, I’m now giving you this secret recipe so you can make it at home and bless your household with the most flavorful jerky.

Creating the Perfect Spicy Jerky

Making this spicy beef jerky at home is straightforward, especially if you have a dehydrator. The key is to marinate the beef well, allowing the flavors of habanero, cayenne, and crushed red pepper to soak in. If you want a milder version, simply reduce the amount of jalapeno or other peppers. For those who request it spicier, you can add more chili or cayenne. The dehydrating process requires patience, but the result is worth it.

This jerky is not only a wonderful snack that’s filling and healthy, but it’s also great for hiking, camping, or any activity that requires a boost of energy. Whether you’re making it for snacking or as a high-protein treat during sports, this jerky recipe will become your go-to option.

The Ancient Art of Jerky-Making: Safe and Modern Technique

Making jerky at home combines ancient methods with modern techniques. Removing moisture from meat is essential, as it limits biological activity and helps preserve the meat for eating later. Unlike the early hunters who would lay meat in the sun to dry, this method isn’t the safest today. Instead, a dehydrator ensures a steady flow of air around the meat while maintaining a controlled temperature. Food safety is paramount, so the USDA recommends heating beef internally to 160°F. Following this recipe and adhering to these recommendations will help you achieve great results.

Ingredients:

• 2 lbs beef top round steak (trimmed of fat)
• 1/2 cup Worcestershire sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup water
• 5 habanero peppers (finely minced)
• 2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp brown sugar
• 1/2 tsp salt
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/2 cup apple cider vinegar
• 1 tbsp liquid smoke (optional for a smokier flavor)
• 2 tbsp crushed red pepper (optional for extra heat)

Before Going to Cooking Beef Jerky you have to know about that:

What is the Best Cut of Meat for Beef Jerky?

When making beef jerky, the cut of meat you choose is crucial to achieving the best flavor and texture. Over the years, I’ve tried at least 5 different cuts of beef, and while my favorite is the eye of round, I often find myself using the top round. The eye of round is a linear option with minimal fat and marbling, which helps the jerky stay fresh longer and not spoil as fast. This cut is also easy to slice and has a great texture. However, the top round is a more accessible choice, especially if you’re planning to make a few batches at a time, as it’s readily available and still a top-notch option. The key is to choose meat that is leaner, with less marbling, to ensure your jerky stays flavorful and doesn’t spoil quickly.

Method:

Prepare the Meat:

• Wrap the beef in plastic wrap and freeze for 1 hour to make slicing easier.
• Slice the partially frozen beef into 1/4 inch thick strips against the grain.

Make the Marinade:

• In a small pot, combine Worcestershire sauce, soy sauce, water, apple cider vinegar, and liquid smoke.
• Heat the mixture until it simmers, then remove from heat.
• Add brown sugar, minced habanero peppers, black pepper, smoked paprika, garlic powder, onion powder, and salt. Stir until well mixed.
• Allow the marinade to cool to room temperature.

Marinate the Beef:

• Place the sliced beef into a large resealable bag.
• Pour the marinade over the beef, ensuring all slices are well coated.
• Seal the bag and refrigerate for 18 hours, turning occasionally to ensure even marination.

Dehydrate the Beef:

• Preheat your dehydrator to 160°F (70°C).
• Remove the beef from the marinade and pat dry with paper towels.
• Arrange the beef slices in a single layer on the dehydrator trays.
• Dehydrate the beef for 5 hours until the jerky is dry but pliable. Flip the slices halfway through to ensure even drying.

Cool and Store:

• Allow the jerky to cool completely before storing.
• Store the jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

How to Tell if Your Jerky is Ready

When making spicy beef jerky, it’s crucial to know when it’s perfectly ready. One way to check is to hold a piece horizontally, almost parallel to the floor. If it stays straight without flopping over, it’s likely done. However, if it’s still bending, especially if it’s not an extremely long strip, it may need a bit more time.

A good trick is to rip the jerky along the grain; when you see that white, stringy stuff in the center, you know it’s ready to enjoy. I remember researching this technique and finding it effective, though I once forgot the name of that white stuff—but it’s a reliable indicator that your jerky is perfectly dried.

Additional Info About spicy beef jerky recipe.

Here is some additional information that you may have to know about spicy beef jerky recipe.

Health Benefits:

• High Protein: Excellent source of lean protein, essential for muscle repair and growth.
• Low Fat: Made with lean beef, low in fat, making it a healthier snack option.
• Rich in Spices: Contains capsaicin from habaneros, which can boost metabolism and provide anti-inflammatory benefits.

Notes:

• Adjust the heat level by reducing or increasing the number of habanero peppers.
• Ensure all equipment and utensils used are clean to prevent any contamination, especially during the drying process.

Nutrition (Per Serving):

• Calories: 150 kcal
• Protein: 25g
• Fat: 3g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 4g
• Sodium: 500mg

Equipment:

• Dehydrator
• Cutting board
• Resealable plastic bags
• Airtight container

Go Get a Dehydrator!

If you’re diving into making your own spicy beef jerky, one thing you absolutely need is a dehydrator. I love using my dehydrators—I actually own two of them! These machines are essential for making delicious jerky and spice blends. The time and effort they save in preserving your jerky is unbeatable. When I first started, I wasn’t sure if a dehydrator was worth it, but once I ordered one, I realized how essential it is. You can use it for more than just jerky, like leathers and other spice blends. So, if you don’t have one yet, I urge you to order one and see for yourself how it can transform your spicy beef jerky experience!

Dehydration Tips

When preparing your spicy beef jerky, keep in mind that dehydrating can vary based on several factors. The trays closest to the heat source will dehydrate faster, so it’s crucial to rotate them periodically. For best results, stack your beef slices according to their thickness, with the thickest on the bottom and the thinnest on top. This method may reduce the need for frequent rotation.

Selecting the Right Cut

For the ideal jerky, choose lean cuts such as flank steak, eye of round, bottom round, top round, or sirloin tip. These cuts have minimal fat, which helps in uniformly drying the meat. Before slicing, it’s helpful to freeze the beef to make it easier to cut into strips. Aim for slices about ¼” thick and 5 to 6 inches long, ensuring they are cut against the grain for a chewy texture.

Flavor Enhancements

To enhance flavor, marinate the beef overnight using a marinade or a dry rub. If short on time, a minimum of 5 hours is beneficial. Incorporate spicy elements like jalapeno peppers or serrano peppers for added heat. Grind fresh peppers using a food processor and mix them into the marinade. For those who prefer extreme spice, consider Carolina Reaper peppers or ghost peppers.

Cooking and Drying

When it’s time to cook the beef, you can steam or roast it in the oven until it reaches an internal temperature of 160°F, as indicated by a food thermometer. Roasting is often simpler, but smoking the meat adds extra flavor. Finally, dehydrate the beef, checking every few hours for moisture and blotting off any liquids with a paper towel as needed.

Serving Suggestions

To complement your Spicy Beef Jerky, consider serving a Bold Chex Mix or a Smoked Queso Dip. The Chex Mix adds a crunchy, salty contrast, while the queso dip offers a creamy balance to the jerky’s heat. For drinks, a Grapefruit Empress Gin Cocktail can provide a refreshing citrus note, cutting through the spiciness, or an Espresso Martini with Baileys can offer a smooth, creamy finish.

These pairings not only enhance the flavors of the jerky but also create a well-rounded snack spread, perfect for gatherings or casual munching.

Storing Your Jerky

Once your spicy beef jerky has finished dehydrating, it’s essential to cool it completely. For optimal preservation, store the jerky in an airtight container or Mylar bags with oxygen absorbers. This method helps maintain the freshness and tenderness of your jerky. You can also use a vacuum sealed bag for longer-lasting storage, especially if you’re planning to ship some to friends and family.

If you’re keeping the jerky in the pantry, it should stay good for about 2 weeks. For longer storage, move it to the refrigerator, where it will keep for around 1 month, or to the freezer for up to 1 year. Make sure to check the numbers of days or months depending on your storage method to ensure it remains tender and flavorful. For those who prefer to store their jerky for even more extended periods, consider using a vacuum sealer to preserve the jerky’s quality by removing excess moisture and air.

What is the spiciest beef jerky?

When making the spiciest beef jerky, I use Carolina Reaper, Trinidad Scorpion, and Ghost Pepper to create an intense, fiery flavor. Marinating the beef in a blend of these peppers ensures each bite is packed with heat, balanced by a hint of sweetness for depth.

What is the best meat for homemade jerky?

When making the spiciest beef jerky, I use Carolina Reaper, Trinidad Scorpion, and Ghost Pepper to create an intense, fiery flavor. Marinating the beef in a blend of these peppers ensures each bite is packed with heat, balanced by a hint of sweetness for depth.

What is the secret to good jerky?

Making great jerky requires fresh meat, preferably lean cuts like top or eye of round. After marinating, pat the meat dry to speed up the drying process and lock in the spicy flavors. This small step ensures perfect jerky every time.

How long should I marinate beef jerky?

Marinate the beef in a bag in the fridge for up to 24 hours for the best flavor and tenderness. If short on time, no fewer than 4 hours will work. Refrigerate overnight for convenience, then start the drying process the following day for optimal texture and taste.