I decided to make this jerky when I saw a spice by McCormick called Hot Shot. Basically just a mixture between crushed red pepper and black pepper, yet a great name!
I am not sure why I like the name Hot Shot, but it spoke to me and I knew I had to create a jerky recipe to utilize this spice.
I was very happy with the end result. I used a sirloin tip for this recipe and cut it against the grain since I like less tough jerky. My method of drying ended up being my trusty Nesco Dehydrator, I just love the way jerky turns out in this thing.
I sprinkled a decent amount of Hot Shot on my jerky strips right before dehydrating. I thought that it would have more of a kick than it did, but it still tasted great. Make sure you press the Hot Shot into the meat with your fingers before drying to prevent it falling off.
If you are looking for a lot of heat, this recipe is not the one for you. But hey, you can always add some hot sauce to the marinade if you want! Feel free to adjust and tweak these recipes to your liking!
Leave a comment and let me know how you liked Hot Shot. Enjoy!
Hot Shot Jerky
- 1 lb sirloin tip
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 1 tsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp liquid smoke mesquite
- 1 clove garlic minced
- 1/4 tsp Curing Salt Prague Powder #1
- 1 tbsp McCormick hot shot Spice to your liking
- Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
- While the beef is in the freezer, mix together the marinade. Add soy sauce, worcestershire sauce, brown sugar, black pepper, salt, liquid smoke, and minced garlic in a resealable bag or container.
- After the meat is partially frozen, take out of freezer and slice the meat against the grain about 1/8"-1/4" thick.
- Add the sliced meat to the container of marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container every couple hours while marinating.
- After marinating, dry slices with paper towels and sprinkle as much or as little of Hot Shot on both sides of slices. Press Hot Shot into the meat so it will not fall off when drying.
- Place strips on the dehydrators racks with plenty of spaces in between for easy air flow. (Dry using any method you choose)
- Dry for 4 hours at 160 degrees allowing the internal temperature to reach 160 degrees. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
- Allow jerky to cool for several hours before storing.