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Spicy Jerky with Frank’s RedHot

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

 

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

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

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

5.0 from 3 reviews
Spicy Jerky with Frank's RedHot
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Meat
Marinade
  • ¼ cup soy sauce
  • ¼ cup worcestershire sauce
  • ¼ cup liquid smoke (Mesquite)
  • 1 tsp cracked black pepper
  • 4 tbsp Frank's RedHot
  • ¼ cup water to cover meat (optional)
Optional
Instructions
  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.

 

17 comments

  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
      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
          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
            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:

    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:

    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
    Cayenne
    Paprika
    Lemon juice
    Liquid smoke

    2 tbsp:
    Sugar

    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.

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