A jerky made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this a top jerky recipe. It jumped up into my wife’s top 3 beef jerky recipes.
Smelling this marinade made me say “Oh Wow!” after blending these habanero peppers you see in the picture above. It was a STRONG smelling of fire, heat, and pain! Ha. I tasted the marinade and it instantly had me sweating from the heat. I knew this was going to be a good recipe!
Beef Top Round was the cut I decided to use when putting this recipe together. A great cut of meat that has little marbling, which is great for jerky. I sliced the strips against the grain for a little less chewy jerky this time.
The beef marinated for a total of 18 hours before I dried them in my Excalibur Dehydrator for a total of 3 hours at 165°F and 1 hour at 145°F. How did it turn out?! AWESOME!!! I was surprised that the jerky wasn’t as hot as the marinade smelled and tasted at first, but it is still HOT! If you like extremely hot jerky, add a third habanero to the marinade.
So make yourself a batch of Dragon Fire Jerky and enjoy the heat!
For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below.
Dragon Fire Beef Jerky
- 1 lb Beef Top Round or Venison
- 1 1/4 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp cracked black pepper
- 2 tsp granulated sugar
- 2 whole habaneros 3 if extra hot is wanted
- 2 tbsp worcestershire sauce
- 3/4 cup cold water
- 1/4 tsp curing salt optional
Trim all visible fat from the beef and place in freezer for an hour or two 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 bag.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
The jerky is finished when it bends and cracks, but does not break in half.
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