Dyi Beef Jerky Hot and Spicy Smoker

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Acquire how to brand beefiness jerky at domicile with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

We're making beef jerky in the Chili Pepper Madness kitchen today, my friends. Come forth with me to learn how I do information technology. Jerky is a wonderful snack that is non but filling, but information technology's besides a healthy snack option. Stop reaching for that pocketbook of fries! Grab some jerky instead. Jerky is swell for snacking, sure, but as well for hiking trips, camping ground, and free energy for running or other sports.

I prefer to make my own jerky at dwelling house because shop bought jerky unremarkably contains a lot of salt besides equally nitrates, and I like to control what goes into my beef jerky.

There are a number of ways to make beef hasty, but for me, the best way is with a dehydrator. In fact, making hasty is ane of the most popular reasons for owning a dehydrator. Let'southward discuss it further.

Making Jerky at Dwelling

People have been making hasty since aboriginal times. Removing the moisture completely from meats limits all biological action, which helps to preserve to meat for eating later. Early hunters would lay meat out in the sun to dry out, though it isn't the safest method and not recommended today.

A dehydrator helps yous keep a steady flow of air around the meat, likewise as controlled temperature, which is of import for food safety. The USDA recommends making beefiness jerky only from meats that have been heated internally to 160°F, so my jerky recipe reflect this recommendation.

See the USDA Jerky and Nutrient Safe Recommendations here.

Let'south break down the process for making beef hasty.

Ingredients Needed to Make Beef Jerky

• 2 pounds London broil
• ½ cup bourbon
• ½ loving cup brown sugar
• 2 tablespoons Worcestershire sauce
• ½ loving cup apple cider vinegar
• ii tablespoons spicy chili powder - I used a mix of ghost pepper pulverisation and ground dried scorpion peppers - Or you can utilise three-4 pureed ghost, scorpion, or Carolina reaper peppers for EXTRA SPICY beef hasty (Aye!)
• 2 tablespoons Cajun seasoning alloy
• 1 teaspoon garlic powder
• ane teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

How to Make Beef Hasty - the Recipe Method

The Beef. Wrap the London bake in plastic wrap and place into the freezer for about an 60 minutes to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

The Spicy Marinade. Add the remaining ingredients to a large mixing bowl and mix well. I'1000 using a mixture of bourbon, brown saccharide, Worcestershire sauce, apple cider vinegar, lots of seasonings, and some very spicy chili powder.

Marinate the Beef. Slip the sliced beef strips into a large sealable baggie and cascade the marinade over it. Seal it up and massage the marinade into the beef with your hands. Go it in there good. Refrigerate for at least 5 hours or overnight. Do non marinate the beef at room temperature to avert contamination.

Cook the Beef. Drain the marinade and throw it away. Spread the beefiness strips out onto baking sheets and bake them for x minutes at 350 degrees F.

The meat should register 160 degrees F internally when measured with a meat thermometer.

NOTE: I similar to use my ThermoPop meat thermometer from ThermoWorks (I'm an chapter). Works great!

Dehydrate the Beefiness. Lay the beefiness strips out evenly in a unmarried layer onto your dehydrator trays. Apply silicone sheets to catch any fats from dripping into the bottom of your dehydrator if you wish.

Dry at 160°F for half-dozen-8 hours, until dried through. Check them at the 4 hour mark and flip them. Absorb them with a paper towel if y'all encounter whatever moisture oozing out. Keep dehydrating. The resulting hasty should be pliable and should non snap when aptitude with your fingers.
Permit them cool, so wipe abroad any residual wet.

After they've cooled, store them in airtight containers or bask them right away.

Yields about ii/three pound jerky.

Boom! That's it, my friends! You at present have your own wonderful spicy homemade beef jerky. Tasty, isn't it? Surely better than anything you tin get in the store.

Recipe Tips & Notes

• Choose Quality, Lean Beef.Lean meats are best for longer storage. Fatty does not dry out completely and will spoil more rapidly. I honey London Bake for making beef jerky. Other good cuts include leaner flank steak, eye of round, bottom round, top round and sirloin tip. Use the freshest, best quality y'all tin can find for the all-time beef jerky.
• Freeze Beef to Make Slicing Easier. Partially freeze the meat in the freezer earlier slicing. This will assistance make slicing it much easier. Just don't freeze it all the mode through.
• Piece Beef Uniformly for Better Drying. Slice the meat into ¼" strips and 5 to 6 inches long. Piece against the grain for chewier jerky. Make them as fifty-fifty every bit possible so they dehydrate uniformly.
• Marinating Time. Marinate the beefiness overnight in your chosen marinade. Marinades bring in the flavor and help tenderize the meat. If you lack time, marinade at least v hours, just overnight is all-time for deeper flavor. Alternatively, use a dry rub instead.
• The Rut Cistron. I am using superhot peppers to make my beef jerky EXTRA spicy. I have dehydrated ghost peppers, scorpion peppers, and Carolina Reaper peppers on paw for such recipes. If you feel those are too spicy, use peppers to your own heat level preference. If using fresh peppers, just grind them upward in a food processor and use them in the marinade. Use iii-4 fresh pods. Consider jalapeno peppers for some heat, serrano peppers for a decent level heat, habanero peppers for a overnice heat level, or go all the mode similar I do.
• Cook the Beefiness Kickoff. Melt the beefiness either by steaming it or roasting it in the oven until the internal temperature reaches 160°F equally read past a food thermometer. I prefer roasting, as it is easiest. You can also smoke the meat in a smoker for extra flavor. Cooking the meat first is recommended by the USDA.
• Dehydration Times for Beefiness Jerky. Times tin can vary a lot, depending on the moisture content of the meat, the chosen meat, temperatures in the house and other various factors, so check on the meat after 6 hours or so. You lot may too need to check the meat several times through the drying process to blot off any fats or liquids that rising up from the strips. Use a newspaper towel to dab it dry and keep dehydrating.

Storing Beefiness Jerky

Make sure your jerky is stale completely. Shop information technology in vacuum sealed bags or closed containers. Homemade beef jerky isn't made for long term storing, merely it will go on for 1 month in a pantry, 6 months in the refrigerator, and one year in the freezer. If you'd like to make jerky for long-term storage, consider calculation nitrites to the marinating stage or curing the meat earlier dehydrating.

That's how I make beefiness jerky at home, my friends. I hope y'all enjoy it!

Go Get a Dehydrator!

If you lot exercise not yet own a dehydrator, I urge you to order one up. I Dearest my dehydrators (yes, I own 2) and use them all the time. They're essential for making leathers, jerky, spice blends, preserving in general and more than. Here are links to the 2 that I personally ain (Chapter Links, my friends! FYI):

The Nesco is a smaller dehydrator that is perfect for full general habitation use: Nesco FD-75A Snackmaster Pro Food Dehydrator, White

The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur 3926TB Food Dehydrator (from Amazon) or Buy a Dehydrator Direct from Excalibur (I am a proud affiliate!)

I use and highly recommend both of these dehydrator.

The Spicy Dehydrator Book

I promise you'll bank check out my cookbook for lots more than dehydrator recipes! Hither is the link: The Spicy Dehydrator Cookbook, by Michael Hultquist.

Try Some of My Other Popular Dehydrator Recipes

• How to Dehydrate Chili Peppers and Brand Your Ain Seasonings
• Bootleg Bagel Chips
• Spiced Stale Apple Chips
• Citrus Lemon-Lime Salt
• Strawberry-Serrano Fruit Leathers
• Encounter all of my Dehydrator Recipes

Got any questions? Inquire abroad! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll exist sure to share! Thanks! — Mike H.

• ii pounds London broil
• ½ loving cup bourbon
• ½ loving cup chocolate-brown sugar
• 2 tablespoons Worcestershire sauce
• ½ cup apple cider vinegar
• 2 tablespoons spicy chili powder - I used a mix of ghost pepper pulverization and basis stale scorpion peppers - Or you tin can utilize three-4 pureed ghost scorpion, or Carolina reaper peppers for Extra SPICY beefiness jerky (Yep!)
• 2 tablespoons Cajun seasoning blend
• 1 teaspoon garlic pulverization
• ane teaspoon onion pulverisation
• 1/2 teaspoon cumin
• Salt and pepper to gustation

• Wrap the London broil in plastic wrap and place into the freezer for nigh an hour to partially freeze. This will make slicing much easier.

• Pull it out, set it onto a cut board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

• Add the remaining ingredients to a big mixing basin and mix well. Slip the sliced beef strips into a big sealable baggie and pour the marinade over it. Seal information technology up and massage the marinade into the beef with your hands. Get it in at that place good. Refrigerate for at to the lowest degree 5 hours or overnight.

• Bleed the marinade and throw information technology away. Spread the beef strips out onto blistering sheets and broil them for ten minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

• Lay the beefiness strips out evenly onto your dehydrator trays.

• Dry at 160°F for 6-8 hours, until dried through. Cheque them at the 4 60 minutes marker and flip them. Blot them with a paper towel if you encounter any wet oozing out. Keep dehydrating. The resulting jerky should be pliable and should non snap when bent with your fingers.

• Let them cool, and so wipe away any residual moisture.

• Later on they've cooled, shop them in closed containers or savor them correct abroad.

• Yields about two/3 pound jerky.

Rut Factor: HOT. If you are using either ghost pepper, scorpion pepper, Carolina Reaper or other superhot chili peppers, you lot will certainly get some overnice estrus here. If you'd like milder beef jerky, skip these and become with milder peppers to your own preference.

Storing Beef Jerky: Make sure your jerky is stale completely. Store information technology in vacuum sealed bags or airtight containers. It will keep for 1 month in a pantry, 6 months in the refrigerator, and i year in the freezer.

Calories: 337 kcal Carbohydrates: 23 1000 Protein: 36 chiliad Fatty: 6 g Saturated Fatty: 2 1000 Cholesterol: 92 mg Sodium: 205 mg Potassium: 759 mg Fiber: ii thou Sugar: 19 yard Vitamin A: 1940 IU Vitamin C: 1 mg Calcium: 69 mg Iron: v mg

I love hearing how you like it and how y'all fabricated it your own. Go out a comment below and tag @ChiliPepperMadness on social media.

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Source: https://www.chilipeppermadness.com/recipes/spicy-beef-jerky/

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