Spicy Hot Beef Jerky





Introduction: Spicy Hot Beef Jerky

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My husband is a big fan of beef jerky. This beef jerky is spicy with a nice hint of pepper. I bought a london broil top round to make it. I also dehydrated the meat in an Excalibur Dehydrator for exactly 4 hours and 15 minutes. A minimum of 4 hours is required to assure the meat has been heated enough to destroy pathogens. Adjust the amount of time after that. This will depend on how thin or thick you cut the meat and how soft or crispy you like your jerky. Slice the meat no thicker than one-quarter inch (¼") when making jerky at 155°F. Here is a link to the Safe Minimum Internal Temperature Chart. This recipe can also be found at gardengirlrecipes.com.


2-2¼ pounds top round, eye of round beef, or flank steak

4½ teaspoons (20g) packed brown sugar

2 teaspoons (6g) garlic powder

4 teaspoons (20g) salt

2 teaspoons (4g) ground black pepper

3 tablespoons (40g) Worcestershire sauce

4 tablespoons (60g) Sriracha sauce

Step 1: Trim & Freeze Meat

Trim the fat off the meat. You want to have 2 pounds of meat after all the fat has been trimmed. Place the meat in a ziplock back and place in the freezer for 10-15 minutes. This will make it easier to slice the meat.

Step 2: Combine Dry Ingredients

Meanwhile, combine the brown sugar, garlic powder, salt, and pepper in a small bowl and mix well.

Step 3: Slice Meat

Cut the meat into thin ¼" slices and place in a ziplock bag.

Step 4: Add Dry Ingredients

Add the dry ingredient mixture and thoroughly mix together.

Step 5: Add Wet Ingredients

Add the Worcestershire sauce & Sriracha sauce to the meat and mix well. Refrigerate overnight.

Step 6: Spread on Racks & Dehydrate

Spread the meat out on the dehydrator racks without touching each other and dehydrate at 155°F for 4-6 hours.



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    I've built screens that sit on an aircondioner filter on top of a box fan. I dry for 12 hours more or less. No heat and I've never had any problems with pathogens. Learned this technique from Alton Brown. Will try with your recipe.

    If I remember correctly AB used the box fan and AC\Heater filter for drying herbs not protien

    And jerky as well. It's quite googable

    I don't have any drying racks, so I put a wood toothpick through one end of each piece and suspend the meat on the racks that come with the oven. I put a sheet of aluminum foil below the meat to catch any drips. I then turn the oven on as low as I can, crack the oven door just a tad, and let it dry. Depending on the temperature, it will take a few hours to dehydrate the meat.

    I have read about many people using the oven method successfully.

    I've done the oven method with a lot of different things, meats, herbs, veggies. etc. It does work well as long as you regulate the heat correctly.

    Thanks, will give this recipe a go for a bit of variety in my jerky

    Did you purchase or make the dehydrator rack? Details?