Watch 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!
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.
I 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
- 1 lb beef top round
- 3 tbsp worcestershire sauce
- 1/4 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1 tbsp Tabasco Habanero Sauce
- 1/4 tsp Curing Salt Prague Powder #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.
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.
Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
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.
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.