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Spicy Jerky with Frank’s RedHot

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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…

Spicy Jerky with Frank's RedHot on cutting board with hot sauce in bottle


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.

Spicy Jerky with Frank's RedHot marinated on plate with bottle of hot sauce in background

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!

Spicy Jerky with Frank's RedHot finished drying on cutting board with bottle of hot sauce in background

Cooks Tips:

  • Marinate meat for 24 hours for full flavor
  • Can substitute any hot sauce for Franks Red Hot if desired
  • Double the hot sauce to really spice up this recipe!
  • Use liquid smoke that does not have many filler ingredients such as Wrights Liquid Smoke.

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If you need more information; check out my posts on what cuts of beef to use as well as different ways of making jerky.

4.45 from 29 votes

Spicy Jerky with Frank's RedHot

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...
Course Beef Jerky
Cuisine American
Keyword beef jerky, Franks Red Hot, Hot Sauce, Spicy Beef Jerky
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 5
Calories 186 kcal
Author Will



  • 1/4 cup soy sauce
  • 1/4 cup worcestershire sauce
  • 1 tbsp liquid smoke Mesquite
  • 1 tsp cracked black pepper
  • 4 tbsp Frank's RedHot
  • 1/4 cup water



  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 the freezing process as it is only used for large cuts of beef.
  2. 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.
  3. 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.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. Dry with your favorite jerky making method. A dehydrator was used when making this batch of jerky.

Recipe Notes

Cooks Tips:

  • Marinate meat for 24 hours for full flavor
  • Can substitute any hot sauce for Franks Red Hot if desired
  • Double the hot sauce to really spice up this recipe!
  • Use liquid smoke that does not have many filler ingredients such as Wrights Liquid Smoke.
Nutrition Facts
Spicy Jerky with Frank's RedHot
Amount Per Serving
Calories 186 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 1190mg52%
Potassium 335mg10%
Carbohydrates 3g1%
Sugar 1g1%
Protein 25g50%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 22mg2%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Sphynx says:

    Hey Will
    I am new to jerky making in my home, but grew up with my father keeping a converted refrigerator with a lawn mower engine attached to a fan and a ton of hard wood for smoke going 24×7. Most of our jerkey was venison or home raised and slaughtered beef, it was also considered ‘too good for the kids” so I don’t recall having it too often. I am now stationed in Saudi Arabia so the handed down family recipes are in storage back stateside.
    I have been following a recipe that is ok, but not GREAT; will be trying yours next. I have one small problem, I cannot have wheat; full blown allergic (not gluten, allergy) so I am using a tamari type soy sauce as it has no wheat. I am also avoiding sugar but Splenda seems to bring enough relief from any spice. What I am struggling with is getting s good strong jalapeño or pepper spice other than black pepper flavor. Any tips?

    • Will says:

      I’m glad your finding ways to make the jerky while working around your allergy! I use Tamari every so often. (my wife buys a lot of gluten free products, no allergy though. She just likes spending more money than necessary on stuff. Haha) I normally use fresh jalapenos when making any of my recipes that require that flavor. Keep the seeds in and even blend in a blender to break up the pepper better. I have used a dried jalapeno powder to top the jerky before drying as well to give it a little more kick. A recipe I really like is my Habanero Tabasco Jerky. It’s a spicy jerky, but not peppery. But if you are looking for a little kick to your jerky, it’s a great one to try. The Dos Pepper Jerky is good as well. It does have black pepper but also some lemon pepper which makes balances out the pepper flavor a little. I hope that helps a little bit! Is it hard finding ingredients over in Saudi Arabia?

      • Sphynx says:

        Thanks for the tips! Ingredients in the Kingdom (of Saudi Arabia) would be a challenge, but we get American products, including frozen (they freeze just about everything to get it to us) beef. At the commissary. The product list at the commissary is very limited, but the Saudis love American products, so other than the wheat issue, (have Amazon as a back up source for that) mainly the beef would be an issue. No country cuts up or raises beef like the U.S. Sourcing things takes research and finding the store that carries it. Then if all else fails Amazon it. Lucky to have what is provided for us on the compound.

        • Will says:

          Nice! Wasn’t sure if you could amazon stuff over there. That’s my go to when I can’t find what I need in the store. Can’t beat it..

          • Sphynx says:

            Hey, this last batch of jerkey came out acceptably dehydrated but the seasoning is still a bit damp; I have to lick or wipe off my fingers. I am concerned that it may not store as long and wondered if you have a solution to this. Do I up the temp, the drying time or dilute with water to thin the marinade out?

          • Will says:

            I didn’t have any problems like that. Did you pat the strips dry with paper towels before drying them? That normally prevents it from having excess marinade on the jerky.

        • Tony says:

          Hey Sphynx,

          I work in the Kingdom. If you are in Riyadh then check out Chopped meats. they will cut the meat for you and they are great cuts of beef. They even have wagyu beef. I use the beef from there to make my jerky.

  2. Andrew says:

    5 stars
    A buddy of mine and I made this many times over the past 10 months. We use Frank’s wing sauce as it gives a bit more of the Frank’s flavor that we like, but the original recipe is great too. I don’t even make other types of jerky anymore. This is my go-to. Thank you!

  3. Jeff says:

    5 stars
    nice write up on a great recipe!

    I like to dehydrate my jerky for 8 hours at 145 and then for one hour at 95, or the lowest setting!

    I’ve been looking for a different recipe to change things up a little, but this is my standard recipe.

    2.5 to 3 pounds of Eye of Round thinly cut

    10oz of Worcestershire (usually comes in a 10oz bottle)
    2/3 cup of soy

    1tbsp :
    Garlic power
    Onion powder
    Fine black pepper
    Crushed red pepper
    Lemon juice
    Liquid smoke

    2 tbsp:

    Then I add one kind of variant, either 2 boiled and chopped jalapeños or 2 sun dried chili peppers.

    Dehydrate at 145 for 8 hours
    I only use a round NESCO snackmaster dehydrator.

    I can’t wait to try this Franks Jerky recipe!

  4. Bret says:

    Hey Will, I like your recipe and I will definitely try it, especially since I like Frank’S a lot. This is my first time, I just bought a dehydrator with a max temp of 165, and I’ve read on other sites that you should still cook the meat before or after the process. With my max temp being 165, do I still have to cook it before or after, or is that going to be suitable enough to just stick the raw meat in, finish the process and just eat it without sticking it in the oven before or after? Thanks for your time.

    • Will says:

      I tried to look back and find my original hand written recipe to find out what the real amount is. I know it was not 1/4 cup, that is A LOT! Thanks for pointing that out! I changed it to 1 tbsp. It also depends on the type of LS you buy. Some are more concentrated than other. I would check the bottle to see what they recommend per 1lb of meat. Start small, you can always add more after tasting the marinade!

      • Chris says:

        5 stars
        Thanks Will.

        I put 1&1/2 tsp in.
        And although it had a strong smoke aroma, after 16hrs in the marinade and dehydrating the jerky turned out brilliant. I also used franks red hot (extra hot). Still not stupidly hot but had a real nice kick to it.
        Great recipe will be using it again!!!

        • Clint the Aussie says:

          Damn guys. I would never waste an awesome sauce like Franks on jerky I save it for my wings. Use the dehydrator to dry your own chilli like jalapeño habanero I’m using ghost chilli today.

  5. Will Mathes says:

    Howdy Will,

    Just another jerky maker out here in Colorado! This will be my first venture into the spicy realm of jerky but I couldn’t be more excited. I’ll be using different types of yellow bird hot sauce from down on Texas. After reading your recipe and realizing we’re both named will and live up in the Rockies, I had to say hello! Smooth travels!

    • Will says:

      Hey Will! Nothing better than the living up here, the outdoors are amazing! Never heard of yellow bird hot sauce. Going to have to give them a try! Let me know how your spicy jerky turns out and which yellow bird hot sauce you like the best.

  6. Lew Newby says:

    Will, I’ve been smoking Jerky for some time and I really appreciate your site. The first time I did this recipe I only eliminated the liquid smoke and loved the flavor but didn’t get any heat. Next time I added 1/2 tsp.+ of Cayenne Pepper to the marinade and mixed well. Same great flavor with a pop of heat but not super hot. This is my favorite Jerky recipe and the pellet grill gives it just enough smoke. My Grandkids and Great Grandkids also like a pop of heat.

    • Will says:

      Glad to hear Lew! I want to get a pellet grill and start making jerky with it, I have heard it comes out great. There is something about a little heat in jerky that makes it taste sooooo good. I bet all the kids love it and can’t wait to come to your house!

      • Lew Newby says:

        You’re thinking about a pellet grill and I’m thinking about a dehydrator. 4 hours of smoke i about all I want on my Jerky. 3 hours is probably better and I like smoke on my meat. If you do get a pellet grill I might suggest that you get one with a low temp of 160° F. My lowest setting is 180 but it does make great Jerky. I have a Camp Chef Smokepro DLX but I installed a different controller and lost the lower temp capability.

  7. JAMES PARSONS says:

    5 stars
    I have to fight my wife and kids and gide some if I want to get any of this when I make it, even the ones who don’t like spicy food.

  8. Zac says:

    5 stars
    Hello Will!

    I recently got into Jerky making and have been loving it. Your guides and recipes have helped tremendously!

    With everything going on right now, finding good cuts of meat around here is a lengthy process, but I’ve been able to secure ground lean meats more easily, so I’ve been using the LEM jerky gun. Things have turned out great when using dry rubs with water or very little liquid as you stated in your Ground Beef Jerky guide.

    So my question would be, for recipes like this with lots of liquids, how would you go about converting it into a ground beef recipe? And would I need to let the meat set in the fridge for 24 hours or since it’s ground beef, is it good to go right after seasoning? I’ve experimented a bit but I’ve had mixed results.

    Thanks again!

    • Will says:

      Hey Zach, sorry for the late response. To make the ground jerky, just cut down on liquid ingredients and keep dry ingredients the same. On this recipe do 2tbsp of each; soy sauce, Worcestershire, and red hot. 1tsp of liquid smoke, omit the water and keep everything else the same. No need to marinate 24 hours. An hour of two in the fridge will help bind the meat together, that’s all it needs. Let me know how it turns out!

    • Will says:

      I break it down into about 5 servings. The weight of a serving is going to vary depending on the final dry weight of your jerky. Expect to lose about 50% of weight when drying, so if you start with 1lb of meat you will have around 1/2lb when it’s finished drying. So that’s 8oz of meat and a serving is 1/5 of that which would make each serving 1.6oz.

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