Kosher Spicy Beef Jerky Recipe Dehydrator

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The all-time homemade beef hasty recipe fabricated with Habanero Peppers is the last and but recipe you will e'er make from now on! Larn how to brand great tasting beef hasty with this easy to make recipe.

The spicy kicking of the peppers and the saltiness of the Sea Salt really makes this the top hasty recipe ever!

Spring to:

• 📋 Why this recipe works
• 🔪 Slicing the meat
• 🧂 Making the marinade
• ⏲️ Dehydrating
• 🌡️ Testing for when it'due south finished drying
• 🥡 Storing jerky
• 💭 FAQ
• 👨🏽‍🍳 Quondam Pro Tips:
• 📖 Learn more than about making jerky
• The Ultimate Beef Jerky Recipe 📋

📋 Why this recipe works

This is a peachy tasting hasty because of the original flavor it has beneath the heat from the habaneros. The sugar and worcestershire aid with that original flavor and as well residual the rut of the peppers. I love spicy jerky, and I really love the season of habanero peppers, and this beef hasty recipe checks both of those boxes!

🔪 Slicing the meat

Showtime with a bully lean cut of beefiness when making this jerky. Making sure to cull a lean cut of meat is important, the cuts below take piffling fat and are great for jerky.

Best meat to use

• Beefiness Centre of Round Roast
• Peak (London bake) & Bottom Round Roast
• Flank Steak
• Sirloin Tip
• Ground Beef (10% fat or less)

I used Beefiness Eye of Round when making beef jerky, but you can find a complete list of the all-time cuts of meat to dry beefiness jerky here!

Slicing

The get-go step of slicing meat for beef jerky is to trim the cutting of meat of all visible fat. You can see the white fatty in the picture beneath, but trim that off Earlier you showtime slicing the meat.

Fatty spoils faster than meat, and so the more you become off now, the longer your jerky volition exist shelf stable.

Now information technology's time to determine whether you want a more chewy jerky or tender jerky, because the way we piece the meat will make up one's mind the final texture.

• Slice ¼" wide strips in the aforementioned direction every bit 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 volition dry out evenly and be finished at the same fourth dimension. This is all-time done with a very abrupt knife.

• Wrap the roast in plastic wrap and partially freeze for ane-2 hours to make slicing easier.

For more in depth information and a video showing you how to slice the perfect beef jerky strips, visit my Slicing Meat for Jerky Page.

Jerky slicer

I didn't use it on this beefiness hasty recipe, but a hasty slicer is a FANTASTIC piece of equipment to help get fifty-fifty strips when slicing jerky.

This slicer simply clamps down on your kitchen counter making it really piece of cake to utilize.

Butcher

Nevertheless don't want to piece your own meat? No worries, inquire your local butcher to use their meat slicer to piece your eye of round roast ⅛" thick. Most of the time they will be happy to help.

🧂 Making the marinade

This beefiness hasty recipe has some groovy ingredients including: garlic powder, sugar, fresh cracked black pepper, Worcestershire sauce, and of grade 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 the fresh Habaneros.

Readers Tip: Substitue ⅓ cup of the h2o for ⅓ cup soy sauce for a more salty intense flavour.

Blend until the peppers are fully incorporated into the marinade. Smelling this marinade made me say "Oh Wow!" afterwards blending these habanero peppers you see in the picture above. It was a STRONG smelling of fire, heat, and goodness! Ha.

Combine the jerky slices and marinade in a bowl or ziplock handbag and marinate for vi-24 hours. I like using a ziplock purse every bit it seems to let the marinade to fully coat the meat.

Mix the bag up a couple times during the marinating process to also make sure each piece gets an even amount of these great tasting spices!

I marinated this beef hasty marinade for 18 hours, which was plenty of time to impart information technology's spicy rich flavor into the hasty.

⏲️ Dehydrating

Afterwards marinating, strain the jerky strips in a colander to remove any excess marinade. Place the strips on a paper towel and pat dry to remove even more of the excess marinade that is sitting on the surface. Doing this will help speed up the drying process.

Transfer the strips to your dehydrator trays, oven rack, or smoker racks to dry. I used a dehydrator, simply you can also utilize an oven or smoker when making this jerky.

Dehydrator

Dehydrators are an cheap and great manner to make beef jerky. These machines can vary in price from $fifty to $500. A keen starting dehydrator is the Nesco Snackmaster which will run under $100.

Place 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 effectually each jerky strip and helps dry faster.

I used my Excalibur Dehydrator for a total of 3 hours at 165°F and ane hour at 145°F. Make sure the meat reaches an internal temperature of 160°F to impale any potential bacteria. The 3 hours at 165°F in the dehydrator does the play a joke on.

Smoker (Pellet smoker / Traditional smoker)

Smokers are a fantastic way to make beefiness jerky. This is the most expensive piece of equipment you tin purchase to make beef hasty, but they are groovy for making and then much more than than just jerky.

Maintain a temperature between 180°F to 200°F and smoke the jerky for iii-v hours. Start checking the meat after nigh three hours, the time volition actually depend on the type of smoker yous accept and how thick the meat was sliced.

Pellet smoker

I utilise a pellet smoker for most of my jerky making, but also make other groovy tasting smoked meats like infant dorsum ribs, prime number rib, and burgers.

Pellet smokers are easy to employ and hold temperature inside v degrees, eliminating you having to stoke a fire which requires a lot of time.

Traditional smoker

A traditional smoker really gives you the best smoke flavor when making beef jerky or smoked meats. They practice require a trivial more attention than a pellet grill, only you but can't replace that not bad fume flavor.

If you lot enjoy sitting outside drinking beer and playing with burn, than a traditional smoker similar this Oklahoma Joe'south Smoker is for y'all!

Oven

Using your kitchens oven is the to the lowest degree expensive way to make this beef jerky recipe. Since about kitchens already have an oven, you already have everything you demand to churn out fantastic meat treats.

Place the jerky on a cooling rack atop a baking sheet and prop the door open with a wooden spoon. The gap made from the wooden spoon will allow moisture to escape the oven and allow the jerky to dry instead of bake.

Line the blistering sheet with aluminum foil for piece of cake clean up.

Set your oven at information technology'southward lowest temperature, 170 degrees to 200 degrees and dry the hasty for iii-6 hours.

🌡️ Testing for when it'southward finished drying

Jerky is all-time dried to feel and not only to a specific amount of time. Drying time will vary past method, thickness of the strips of meat, where you alive (distance & humidity), and your specific drying dehydrator/oven/smoker.

Before testing to come across if a piece of hasty is finished drying, you must remove it from your oven, dehydrator, or smoker and permit it to cool. If you don't, bending a warm piece of jerky will announced to be unfinished and upshot in further over drying.

• Remove a piece and allow it to absurd for several minutes to room temperature
• The jerky volition be finished when it bends and cracks, merely does non suspension in half. You will also see white fibers inside the meat when bent.

Hither is a piece of my Kentucky Bourbon Beef Jerky Recipe existence tested. Yous tin can see the white fibers in the meat, a tell tale sign that it is finished drying and gear up to eat!

🥡 Storing hasty

To make homemade beef jerky last as long as possible, curing salt volition really help too every bit keeping the hasty in airtight containers.

• 1 week - Store in ziplock bags and continue in a absurd dark place out of the sun, such equally a cabinet.
• ane month - Storage in ziplock bag or vacuum seal. Use curing salt in the marinade and store in the refrigerator.
• 2 months or longer - Vacuum seal, use curing common salt, and go on in the fridge or freezer.

I take put together a page on storing jerky and steps you can take to make your beef jerky have an extended shelf life. Check it out!

💭 FAQ

Can I make this recipe out of ground meat?

Aye you can! Choose a ground meat that is ten% fat or less and simply omit the h2o. Keep everything else the same.

Practise I accept to utilize habaneros?

No, you can substitute any pepper or determine to leave the peppers out totally and take more than of an original flavored hasty. Experience free to change things up!

Do I have to use curing salt?

No, curing salt does help extend the life of the finished hasty and prevents leaner but it is not needed. Only make sure the finished beef hasty is heated to an internal temperature of 160°F. Curing salt does give the hasty that archetype blood-red colour and a distinct taste, then if you decide not to use it, the finished jerky volition expect and taste dissimilar.

👨🏽‍🍳 Erstwhile Pro Tips:

• Trim all fat from the meat for longer lasting jerky
• Use fresh Habaneros for the all-time flavor, and cut the stem off each pepper. Use 0 peppers for no spice, 1 pepper for mild spice, ii for medium, and 3 for HOT!
• Use a blender to blend the peppers into the residual of the marinade for more spice and fifty-fifty flavour.
• Use gloves when treatment spicy peppers.
• Non smoking the jerky? Add a teaspoon liquid smoke to give the jerky a fume season.

📖 Learn more nearly making jerky

• Best Meat for Beef Jerky

• Slicing Meat for Beef Jerky

• Jerkyholic'southward Original Ground Beef Jerky

The Ultimate Beefiness Jerky Recipe 📋

The all-time beef jerky recipe made with Habanero Peppers is jump for greatness! The spicy boot of the peppers and the saltiness of the Ocean Table salt really makes this the superlative hasty recipe ever! This Ultimate Beefiness Jerky recipe apace jumped to the elevation of my list of hundreds of jerky recipes I have made over the years.

Prep Time: 1 60 minutes

Cook Time: 4 hours

Total Time: 5 hours

Course: Beefiness Jerky, Snack

Cuisine: American

Type: Beef Jerky

Flavor: Spicy

Servings: 5

Calories: 184 kcal

Marinade

• ▢ ane ¼ teaspoon ocean salt
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon cracked black pepper
• ▢ 2 teaspoon granulated sugar
• ▢ ii whole habaneros (3 if extra hot is wanted)
• ▢ 2 tablespoon worcestershire sauce
• ▢ ¾ cup cold water
• ▢ ¼ teaspoon curing salt (optional)

• Trim all visible fatty from the beef and place in freezer for an hr or ii to partially freeze.

• 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 bowl or ziplock purse.

• Remove the meat from the freezer and piece ¼" strips against the grain for an easy chew. Cut with the grain for a more than chewy hasty.

• Add sliced beef to the mixture in the ziplock bag or basin and marinate for 8-24 hours in the refrigerator.

• Afterward the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

• Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and dried for 3 hours at 165°F and 1 hour at 145°F

• The jerky is finished when it bends and cracks, but does not intermission in one-half.

• Omit Habaneros if yous don't desire a spicy jerky
• Wash hands before handling meat
• Make Sure to utilise a blender to comprise ingredients
• Adjust the corporeality of peppers to your liking

Serving: 0.fifteen lb | Calories: 184 kcal | Carbohydrates: 4 yard | Protein: 24 chiliad | Fatty: 6 g | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 683 mg | Potassium: 268 mg | Sugar: two g | Vitamin A: 40 IU | Vitamin C: 6.6 mg | Calcium: 13 mg | Atomic number 26: 2.half dozen mg

Let us know how it was!

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Source: https://www.jerkyholic.com/dragon-fire-beef-jerky/

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