Smart Final Beef Jerky Sweet and Spicy
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The best homemade beef hasty recipe made with Habanero Peppers is the concluding and only recipe you will ever make from at present on! Larn how to make peachy tasting beef hasty with this easy to make recipe.
The spicy boot of the peppers and the saltiness of the Ocean Common salt really makes this the superlative jerky recipe ever!
Jump to:
- 📋 Why this recipe works
- 🔪 Slicing the meat
- 🧂 Making the marinade
- ⏲️ Dehydrating
- 🌡️ Testing for when it's finished drying
- 🥡 Storing jerky
- 💭 FAQ
- 👨🏽🍳 Sometime Pro Tips:
- 📖 Larn more than nearly making hasty
- The Ultimate Beef Hasty Recipe 📋
📋 Why this recipe works
This is a keen tasting jerky because of the original season it has beneath the heat from the habaneros. The sugar and worcestershire aid with that original flavor and as well residue the heat of the peppers. I love spicy jerky, and I actually love the flavour of habanero peppers, and this beefiness jerky recipe checks both of those boxes!
🔪 Slicing the meat
Commencement with a great lean cut of beefiness when making this hasty. Making certain to choose a lean cut of meat is important, the cuts below have piddling fat and are slap-up for hasty.
Best meat to utilise
- Beefiness Eye of Circular Roast
- Top (London bake) & Bottom Round Roast
- Flank Steak
- Sirloin Tip
- Ground Beefiness (ten% fatty or less)
I used Beef Eye of Round when making beef hasty, only yous tin can find a complete list of the best cuts of meat to dry beef jerky hither!
Slicing
The showtime step of slicing meat for beef jerky is to trim the cut of meat of all visible fatty. Yous can run into the white fatty in the picture below, just trim that off Before you start slicing the meat.
Fat spoils faster than meat, then the more you go off now, the longer your hasty will be shelf stable.
Now it's time to decide whether you want a more chewy jerky or tender jerky, considering the way nosotros slice the meat will determine the final texture.
- Slice ¼" broad strips in the aforementioned direction equally the grain of the meat for a more chewy hasty
- Slice ¼" wide strips in the contrary management of the grain of the meat for a more tender jerky
Piece the beef strips in even thin slices and so they will dry evenly and be finished at the aforementioned time. This is all-time washed with a very sharp knife.
- Wrap the roast in plastic wrap and partially freeze for 1-2 hours to brand slicing easier.
For more in depth information and a video showing you how to slice the perfect beefiness jerky strips, visit my Slicing Meat for Jerky Page.
Jerky slicer
I didn't employ it on this beefiness jerky recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.
This slicer simply clamps down on your kitchen counter making it really easy to use.
Butcher
Still don't desire to piece your own meat? No worries, enquire your local butcher to apply their meat slicer to slice your eye of round roast ⅛" thick. Nigh of the fourth dimension they will be happy to help.
🧂 Making the marinade
This beef jerky recipe has some keen ingredients including: garlic powder, sugar, fresh cracked black pepper, Worcestershire sauce, and of course some fresh Habaneros!
To make the marinade, only combine all the ingredients that are listed on the recipe card below in a blender and add together the fresh Habaneros.
Readers Tip: Substitue ⅓ cup of the water for ⅓ loving cup soy sauce for a more salty intense flavor.
Blend until the peppers are fully incorporated into the marinade. Smelling this marinade made me say "Oh Wow!" afterwards blending these habanero peppers you run across in the pic to a higher place. It was a Strong smelling of burn down, estrus, and goodness! Ha.
Combine the hasty slices and marinade in a bowl or ziplock bag and marinate for 6-24 hours. I like using a ziplock bag equally information technology seems to allow the marinade to fully coat the meat.
Mix the bag upwards a couple times during the marinating process to also make sure each piece gets an fifty-fifty corporeality of these cracking tasting spices!
I marinated this beef jerky marinade for 18 hours, which was plenty of time to impart it'due south spicy rich flavor into the jerky.
⏲️ Dehydrating
Later marinating, strain the jerky strips in a colander to remove whatever excess marinade. Place the strips on a paper towel and pat dry to remove even more than of the excess marinade that is sitting on the surface. Doing this will help speed upward the drying process.
Transfer the strips to your dehydrator trays, oven rack, or smoker racks to dry. I used a dehydrator, but you tin can also apply an oven or smoker when making this jerky.
Dehydrator
Dehydrators are an inexpensive and great way to make beef jerky. These machines tin vary in toll from $fifty to $500. A bang-up starting dehydrator is the Nesco Snackmaster which will run nether $100.
Identify the beef strips in a single layer on the dehydrator trays with space in between each piece of meat. This allows the air to flow around each jerky strip and helps dry faster.
I used my Excalibur Dehydrator for a total of iii hours at 165°F and ane hour at 145°F. Make sure the meat reaches an internal temperature of 160°F to kill any potential bacteria. The three hours at 165°F in the dehydrator does the trick.
Smoker (Pellet smoker / Traditional smoker)
Smokers are a fantastic way to brand beef jerky. This is the nearly expensive slice of equipment yous tin buy to brand beef jerky, but they are neat for making so much more merely hasty.
Maintain a temperature between 180°F to 200°F and smoke the jerky for three-5 hours. Start checking the meat after about three hours, the fourth dimension volition really depend on the type of smoker you take and how thick the meat was sliced.
Pellet smoker
I use a pellet smoker for almost of my jerky making, simply as well brand other great tasting smoked meats like infant back ribs, prime rib, and burgers.
Pellet smokers are easy to use and hold temperature inside 5 degrees, eliminating you having to stoke a fire which requires a lot of time.
Traditional smoker
A traditional smoker really gives you the all-time fume flavor when making beef jerky or smoked meats. They do require a little more attention than a pellet grill, but you lot just tin't supersede that great fume flavour.
If you lot savour sitting outside drinking beer and playing with fire, than a traditional smoker similar this Oklahoma Joe's Smoker is for you!
Oven
Using your kitchens oven is the to the lowest degree expensive way to make this beef jerky recipe. Since most kitchens already have an oven, you already have everything you need to churn out fantastic meat treats.
Place the jerky on a cooling rack atop a baking sail and prop the door open up with a wooden spoon. The gap made from the wooden spoon will let moisture to escape the oven and allow the jerky to dry instead of broil.
Line the blistering sheet with aluminum foil for easy make clean up.
Fix your oven at information technology's lowest temperature, 170 degrees to 200 degrees and dry the hasty for 3-6 hours.
🌡️ Testing for when it'due south finished drying
Jerky is best dried to experience and not only to a specific amount of time. Drying time will vary by method, thickness of the strips of meat, where you lot live (altitude & humidity), and your specific drying dehydrator/oven/smoker.
Earlier testing to see if a piece of jerky is finished drying, you must remove information technology from your oven, dehydrator, or smoker and allow it to cool. If y'all don't, bending a warm slice of jerky will appear to exist unfinished and issue in further over drying.
- Remove a slice and allow it to cool for several minutes to room temperature
- The jerky will be finished when it bends and cracks, but does not pause in half. You will as well meet white fibers within the meat when bent.
Here is a piece of my Kentucky Bourbon Beef Jerky Recipe being tested. You can run across the white fibers in the meat, a tell tale sign that information technology is finished drying and prepare to eat!
🥡 Storing jerky
To make homemade beefiness jerky last as long as possible, curing salt volition actually assist as well every bit keeping the jerky in airtight containers.
- 1 week - Shop in ziplock bags and keep in a cool night place out of the sunday, such as a cabinet.
- 1 month - Storage in ziplock handbag or vacuum seal. Use curing salt in the marinade and store in the fridge.
- 2 months or longer - Vacuum seal, utilize curing salt, and continue in the refrigerator or freezer.
I accept put together a page on storing jerky and steps you can have to make your beefiness jerky accept an extended shelf life. Check information technology out!
💭 FAQ
Can I make this recipe out of ground meat?
Yes you tin! Choose a ground meat that is 10% fatty or less and simply omit the water. Keep everything else the aforementioned.
Practice I have to apply habaneros?
No, you can substitute any pepper or decide to leave the peppers out totally and have more of an original flavored jerky. Feel complimentary to alter things upward!
Do I take to apply curing table salt?
No, curing salt does help extend the life of the finished jerky and prevents leaner but it is not needed. Simply brand sure the finished beef hasty is heated to an internal temperature of 160°F. Curing salt does give the jerky that archetype red color and a singled-out gustation, so if you lot decide not to apply it, the finished hasty will expect and sense of taste different.
👨🏽🍳 Old Pro Tips:
- Trim all fat from the meat for longer lasting jerky
- Use fresh Habaneros for the best flavor, and cut the stem off each pepper. Use 0 peppers for no spice, 1 pepper for balmy spice, 2 for medium, and 3 for HOT!
- Utilize a blender to alloy the peppers into the rest of the marinade for more spice and even flavor.
- Use gloves when handling spicy peppers.
- Not smoking the hasty? Add a teaspoon liquid smoke to requite the jerky a smoke flavour.
📖 Acquire more about making jerky
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Best Meat for Beef Jerky
-
Slicing Meat for Beefiness Jerky
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Jerkyholic'southward Original Ground Beef Jerky
Servings: five
Calories: 184 kcal
Marinade
- 1 ¼ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon cracked black pepper
- 2 teaspoon granulated carbohydrate
- ii whole habaneros (3 if extra hot is wanted)
- 2 tablespoon worcestershire sauce
- ¾ cup cold water
- ¼ teaspoon curing table salt (optional)
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Trim all visible fat from the beefiness and place in freezer for an hour or two to partially freeze.
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While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a basin or ziplock bag.
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Remove the meat from the freezer and piece ¼" strips confronting the grain for an easy chew. Cut with the grain for a more chewy jerky.
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Add sliced beef to the mixture in the ziplock bag or basin and marinate for 8-24 hours in the fridge.
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After the meat has finished marinating, remove from fridge and strain backlog marinade in a colander and pat dry with paper towels.
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Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and stale for 3 hours at 165°F and 1 hour at 145°F
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The jerky is finished when information technology bends and cracks, just does not break in half.
- Omit Habaneros if y'all don't want a spicy jerky
- Wash easily before handling meat
- Brand Sure to use a blender to incorporate ingredients
- Adjust the corporeality of peppers to your liking
Serving: 0.xv lb | Calories: 184 kcal | Carbohydrates: 4 thou | Poly peptide: 24 yard | Fatty: 6 g | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 683 mg | Potassium: 268 mg | Sugar: 2 g | Vitamin A: xl IU | Vitamin C: 6.6 mg | Calcium: 13 mg | Iron: ii.half dozen mg
Let us know how information technology was!
Source: https://www.jerkyholic.com/dragon-fire-beef-jerky/
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