A spicy jerky made with one of the best hot sauces around, Frank’s RedHot. You have to try this recipe!
You have probably seen their commercials while watching your favorite show. The most recent one I can think of is an older lady telling a young guy “Frank’s RedHot, I put that shit on everything!” Ha! You don’t forget a commercial like that. Great advertising. Of course it is television and the word shit is bleeped out. Still great advertising…
This is the first recipe I have made this month. Going about 20 days without making jerky was something I haven’t done in a while! Around my house the smell of jerky is about as common as bacon and eggs; and we love bacon and eggs. The reason being…… I GOT MARRIED!
You have probably seen me talk about my Fiance over the past year, well she is now my wife. We got married on Long Island, NY. Both of our families are from New York, making a NY wedding the easiest and rational thing to do. I will put up a little post with a bunch of pictures here in the next week or so for anyone curious about our big day.
Moving on, let’s talk about this jerky! So it has been a while, but this recipe did not disappoint. I used a pound of Beef Top Round Steak that was already sliced by the butcher at a ¼ inch. The marinade consisted of some soy sauce, worcestershire, liquid smoke, pepper, and hot sauce.
This batch marinated for a solid 12 hours before drying for 5 hours on my Nesco Dehydrator.
I was surprised when this wasn’t super spicy; so if you really want a kick I would recommend adding a little more of the hot sauce.
I will always remember Spicy Jerky with Frank’s RedHot as the FIRST jerky recipe I made as a married man!
- ¼ cup soy sauce
- ¼ cup worcestershire sauce
- ¼ cup liquid smoke (Mesquite)
- 1 tsp cracked black pepper
- 4 tbsp Frank's RedHot
- ¼ cup water to cover meat (optional)
- 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 the freezing process as it is only used for large cuts of beef.
- While the meat is in the freezer, combine and mix the soy sauce, worcestershire, liquid smoke, black pepper, Frank's RedHot, and water in a medium size bowl or ziplock bag.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness. If using already sliced beef, cut into thin strips against the grain at about an inch wide. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used when making this batch of jerky.