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Dragon Fire Beef Jerky

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.

Dragon Fire Beef Jerky is a spicy habanero based meat snack that will clear your sinus! | Jerkyholic


Dragon Flame Beef Jerky Blender

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!

Dragon Flame Beef Jerky MarinadeBeef 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.

Dragon Flame Beef Jerky Marinated

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.

Dragon Breath Beef Jerky CompleteSo 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. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

3.5 from 2 reviews
Dragon Fire Beef Jerky
Prep time
Cook time
Total time
Lean Meat
  • 1¼ tsp sea salt
  • ½ tsp onion powder
  • ½ 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
  • ¾ cup cold water
  • ¼ tsp curing salt (optional)
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. 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.
  3. 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.
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

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  1. Michael Huss says:

    Followed to the t, used 3 habenaro(quartered them to expose the seeds to the marinade, in hope of more spice). Used venison instead of beef and was quite excited to smoke this. Pretty disappointed, going to try again minus the sugar and double the habanaro, maybe triple. Also think I’m going to skip the c water. I’ll update after next try, feel like this could be awesome with a little tweaking!

    • Will
      Will says:

      Hey Michael, sorry to hear it didn’t turn out great. I noticed you mentioned that you cut the peppers in quarters. I went back to check the recipe and noticed that I talked about blending the peppers in the recipe post, but NOT on the actual recipe card. I updated that information. This is probably why it wasn’t that spicy. Blending the peppers and other ingredients in a blender really brought out the spice and allowed all the small pieces to stick to the meat real well. Sorry about that man. I really liked this jerky, try blending it and let me know how it turns out.

  2. Jeff says:

    I’m about to try this recipe out, but I’m making about 5 lbs. should I just multiply everything in your ingredients by 5 or or should I go a little extra on them? Can’t wait to try it!

    • Will
      Will says:

      I would just multiply everything and it should turn out good. The only thing I’m not sure about are the habaneros. I don’t know if you are going to need 10 of them, maybe… It seems a little overkill. I would make the marinade with 6 and taste it. I did notice that the jerky didn’t turn out as hot as the marinade was when I tasted it, so I would make the marinade to where you want it and then add a couple more habaneros. So if 6 habaneros tastes hot enough, use 8 of them. Make sure you blend all the ingredients in a blender to get the heat from the peppers. Let me know how it turns out and how many habaneros you used!

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