Spicy Hot Beef Jerky

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.

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Ingredients:
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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    21 Discussions

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    kastmaster2105

    8 months ago

    I am reading 2----2 1/4 lbs of meat. Does this mean a total of 4 1/2 lbs? Or is this a miss print? Also, this amt. of salt seems way too much. The use of some Soy sauce sounds better IMO.

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    cheepwings

    2 years ago

    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.

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    GullReefClubcheepwings

    Reply 2 years ago

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

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    econjack

    2 years ago

    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.

    2 replies
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    PJSolarzeconjack

    Reply 2 years ago

    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.

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    SteveM181

    2 years ago

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

    1 reply
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    Garden Girl RecipesJoeyyBoyy

    Reply 2 years ago

    I was actually given the dehydrator as a gift. However, I have seen a couple homemade dehydrators online and on the Instructables database.

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    cheepwingsJoeyyBoyy

    Reply 2 years ago

    20 in box fan elevated on paint cans. 1in x 1in wood frames, stapled stainless screen.6 frames, one to hold a.c. filter, one for cover, I find I can dry four lbs of jerky with this.

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    iFirefly

    2 years ago

    Do you know if Stevia can be used as a substitute for sugar? Additionally, I heard that the way that the meat is cut has a very big effect on how it turns out in terms of texture & chewiness and I was hoping to have seen more detail on how your method addresses this.

    1 reply
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    Garden Girl RecipesiFirefly

    Reply 2 years ago

    Stevia has a very unique taste. I'm not sure how it would taste in this recipe, but you should try it. As for the texture, I made this jerky using 2 types of meat. I cut the top round beef against the grain and the flank steak with the grain. The flank steak was chewier. I had a few pieces of the top round beef that were cut with the grain. They were also chewier.

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    rcaputo1

    2 years ago

    Is there a teaspoon / tablespoon conversion for the ingredients? It would make it easier for my measurments as I currently don't have a small capacity scale for gram measurement. Thanks.

    2 replies
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    yopaulyrcaputo1

    Reply 2 years ago

    just ask Google as a question. " How many grams in a teaspoon?" You'll find many things to help you.

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    deluges

    2 years ago

    This looks delicious ! And spicy