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Habanero Tabasco Jerky

Habanero TabascoWatch out, this Habanero Tabasco jerky is spicy! I love spicy jerky and this recipe just jumped to the top of my favorite recipe list.

I wasn’t sure how I would like this recipe as I very rarely use Tabasco on anything I eat. Don’t get me wrong, I love hot sauce, just not Tabasco. I understand that Tabasco has been around forever and has many fans of it’s taste; I’m just not one of them. The only reason I tried a recipe with Tabasco is because I have never tasted their Habanero sauce.

The habanero spice really adds to this jerky. My lips have a little burn and my face is flush as I type this. You guessed it, I am writing while eating this Habanero Tabasco jerky!

Habanero Tabasco Jerky

Another technique I used in this recipe is adding smoked paprika instead of liquid smoke. Seeing as I do not use cure in 60% of my recipes, the jerky is normally missing that red tint that makes commercial jerky so appealing to the eye. Well, using smoked paprika will give your jerky a smoky flavor and a little color for aesthetic reasons.

Habanero Tabasco JerkyI used a Beef Top Round thinly sliced for this recipe. My local super market had 1lb already sliced top round just ready to be made into jerky. As you know, I normally only make 1 pound of jerky when using a new recipe. This way I don’t waste a bunch of meat if the recipe turns out bad. Knowing what I know now, I should have made 5lbs!

It took a total of 4 hours to dry this jerky with my tried and true dehydrator. Three hours at 160° and 1 hour at 140° made this just perfect. Since the meat was cut very thin, about 1/8″, I did not do an initial heat treatment in the oven. Being so thin, an hour in the dehydrator at 160° should kill all bacteria. If the meat was a little thicker, an initial heat treatment would be recommended.

So go grab some meat, plug in the dehydrator, and sit back while making this fantastic Habanero Tabasco Jerky!

Habanero Tabasco Jerky


5.0 from 2 reviews
Habanero Tabasco Jerky
Prep time
Cook time
Total time
Recipe type: Beef Jerky
Lean Beef
  • 1lb beef top round
  • 3 tbsp worcestershire sauce
  • ¼ cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tbsp Tabasco Habanero Sauce
  1. Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
  2. While the meat is in the freezer, combine and mix the worcestershire sauce, water, salt, black pepper, garlic powder, smoked paprika, and tabasco in a medium size bowl or ziplock bag.
  3. Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and 1 hour at 140 degrees.
  7. Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.


  1. Casey says:

    First of all thank you for making this site. It has become by favorite reference thus far. I’m planning on giving this recipe a try. I would like to gain the safety of using the prague powder #1, so I can give some away and not worry about how it is stored. Can I simply replace some of the salt with the recommended amount of curing salt? Should anything else be modified? I will probably want to include the cure in all the recipes I make, just for convenience of storage/shipping.

    • Will
      Will says:

      You have it absolutely right. Just replace some of the salt with the curing salt. This recipe calls for 1 tsp of salt per pound of jerky. If using the Prague Powder #1, add 1/4tsp Prague Powder #1 & 3/4tsp of table salt. I LOVE this recipe. I just made it this past week and ate it on my hunting trip. Helped me put down a 10 point! Enjoy!

  2. Tim says:

    Hi, Will,
    Really enjoying your website and trying out your recipes. Dos Peppers being my favorite so far. Trying Habanero Tabasco today. If I use 3lbs of meat should I triple the ingredients or will that water it down too much?

    Keep up the good work!


    you live in one of my favorite cities!

    • Will
      Will says:

      Thanks Tim! With this recipe I would go ahead and triple the ingredients. Maybe start with 2 tsp of salt and then add more to taste. There isn’t a lot of liquid ingredients in this recipe, so I wouldn’t worry about it watering it down. Dos Pepper is one of my favorites too! Austin is cool man. I love this city and have had A LOT of fun here. However, I am picking up next month and moving just outside Denver. Ready to check out Colorado and do some serious hiking!

      • Tim says:

        Another one of my favorite cities! I’m a touring musician and we go there quite often. Make sure you check out Red Rocks! My favorite venue I’ve ever played.

        • Will
          Will says:

          Nice! Yeah, we already have some tickets to go see the Avett Brothers at the Red Rocks. One of the many things my wife and I can’t wait to do in Colorado!

  3. Roland says:

    Awesome recipe Will! Thank you for putting this up, I replaced the Tabasco with Dave’s Insanity sauce. The heat creeps on you but it’s so addictive!

  4. DCP says:

    The appearance of a Michigan hat indicates that this is going to be a superb jerky; I’ll post back with what I’m assuming are excellent results

  5. Julie-Anne Treasure says:

    Hi from Australia!
    I’m about to try your Habanero Tabasco recipe. Love your recipe site and hope to try a few more of them in the future, can’t wait to put this in the dehydrator tomorrow.
    Thanks Julie-Anne from Perth WA .

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