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Wicked Fiery Ground Beef Jerky

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Spicy, Spicy, Spicy…. I LOVE spicy beef jerky. This easy to chew ground beef jerky is wicked fiery and guaranteed to have you searching for an icy glass of water to cool you down!

Spicy ground beef jerky wrapped by a hot banana pepper

Ground beef jerky is great for someone that doesn’t want a mouth workout or might have more sensitive teeth. It’s a lot more tender to eat and still has all the great flavor and taste of regular beef jerky. 

Choosing The Meat

Start with ground meat that is 10% fat at the most. I chose 93/7 grass fed beef when making this recipe. You want some fat so the jerky stays together, but not too much because then it will spoil faster.

Ground Beef with basil on parchment paper and marble

This recipe would also work great with ground bison or deer. I’m definitely going to make a batch with some ground deer after this hunting season.

The Seasonings

I love that this recipe is very simple and doesn’t have too many ingredients. That makes it easy to make and you probably have most of the ingredients already in your kitchen.

Ingredients for spicy jerky in dish with two banana peppers surrounding it on a cutting board

These amazing looking banana peppers were picked up at the supermarket the other day. Right now they have A LOT of cool peppers that I picked up and have been making a bunch of jerky with.

I love spicy jerky and these peppers have not let me down. Say it with me, Banana Peppers taste amazing!

jerky spices and banana pepper in blender

I did have problems blending this. You can see above the dry ingredients, 2 tablespoons of worcestershire sauce and a banana pepper in my Vitamix blender. Even with this bad ass blender, there just isn’t enough liquid to really get this blended up well.

I recommend slicing the pepper really small and then blending them with the other ingredients in a ninja food processor.

Mixing The Jerky

Let’s mix this great ground beef with those amazing flavors and seasonings.

spicy ingredients on top of ground beef for jerky

Add the chopped peppers and other ingredients to your 1lb of lean ground beef in a bowl. I always make sure I use curing salt when making jerky to make sure any bacteria is killed and it also adds that traditional ‘jerky’ flavor and color. 

ground beef mixed by hand in bowl for jerky

Using a food safe glove, mix the ingredients into the ground beef until it is equally mixed throughout. Don’t those pieces of banana pepper look fantastic?! Yum…..

Wicked fiery ground beef jerky in bowl with plastic wrap over bowl

Does ground beef jerky need to marinate? No, it doesn’t… BUT, it sticks together better when it’s cold. So after mixing all the ingredients into your beef, cover the bowl with plastic wrap and place in the fridge for an hour or so.

This helps the meat stay together and makes the next step go a lot easier…

Related Page: Dozens of Great Tasting Jerky Recipes – Click Here

Making The Jerky Strips

There are several different ways to turn your ground beef into nice easy to eat jerky strips. I chose to use my Jerky Cannon to make this jerky. I love this thing, it makes it very easy and the strips are always uniformly the same size. 

LEM Jerky Cannon

Start by adding the meat into the jerky cannon little by little. The key is to make sure there is no air inside the tube when filling it. 

loading jerky gun with ground beef

To do this, push the lever that is found by the handle all the way to the front only leaving about 3 inches of room from the end you can see above. Fill that 3 inches of space with the jerky mixture and then pull that lever back another 3 inches.

Pulling the lever back is essentially pulling the piston towards the handle giving you more room for more jerky mixture. Continue doing this until the whole pound of ground jerky is added into the cylinder. 

shooting ground jerky strips onto dehydrator tray with jerky cannon

Screw the jerky nozzle onto the end of the jerky cannon and shoot strips onto your dehydrator trays. I used my Excalibur Dehydrator when making this jerky recipe.

This is a great dehydrator for making ground jerky because the trays are square, not round like many other dehydrators. It’s my go to dehydrator when making ground beef jerky.

Ground jerky strips on dehydrator tray

Keep a butter knife next to you when shooting your strips onto the dehydrator tray to cut the meat from the nozzle after you have finished a long strip. Then use that knife to score your strips into your desired individual jerky lengths. I chose to score mine at about 4-5 inches in length.

Not using a dehydrator or jerky gun? No problem!!! You can also use an oven when making ground jerky as well as flatten the jerky meat with a rolling pin. Check out my page on How to Make Ground Jerky to see step by step directions on how to use that method.

Drying The Jerky

As I mentioned before, I used my Excalibur Dehydrator when making this jerky. I dried it for 3 hours at 165°F and 1 hour at 145°F. 

Excalibur Dehydrator

The jerky was a tiny bit over done, maybe by 30 minutes or so. It was still AMAZING tasting though! 

Wicked Fiery ground beef jerky on plate with banana peppers on wood background

The banana peppers really gave this jerky a real kick. An original jerky flavor at first followed by a strong heat towards the end of chewing.

These peppers aren’t always spicy, the younger the pepper the more spicier it is. I added one whole pepper to this recipe and it was pretty spicy. Add two for a REALLY spicy jerky. 

If you don’t have spicy banana pepper and are looking for a spicy jerky, you can substitute for a more fiery pepper such as a Habanero.

A habanero is A LOT more spicier than a banana pepper, so just use one small pepper. I like the habanero as a substitute because it won’t change the flavor as much as a jalapeno would.

Testing The Jerky

To test to see if the jerky is finished, bend it with your fingers. It should bend a good amount without breaking in half. If it is brittle, it is overdone.

Bending jerky strip to see if it is finished

This jerky was a little overdone. It cracked and did not bend as much as I normally like. It over dried by much, so still a great result.

Adding Corn Syrup Solids will also help the jerky be more pliable and stick together better. It is not a required ingredient, but if you make a lot of ground jerky, it’s nice to add it to your recipes.  

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Use no more than 90/10 ground beef
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Refrigerate for 1 hour to bind the meat together
  • Use corn syrup solids for better texture
  • Substitute with habanero if your banana peppers aren’t that spicy

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Fiery ground beef jerky wrapped in banana pepper on plate
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Wicked Fiery Ground Beef Jerky

An amazing flavored spicy ground beef jerky that everyone will enjoy. Start with great ingredients, end with great jerky.

Course Snack
Cuisine American, Beef Jerky
Keyword banana peppers, beef jerky, ground beef jerky
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 135 kcal
Author Will


Lean Beef

  • 1 lb Lean ground beef 10% fat or less


  • 1 banana pepper finely chopped
  • 2 tbsp worcestershire sauce
  • 2 tsp sea salt finely ground
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp curing salt optional
  • 1/2 tsp corn syrup solids optional


  1. Finely chop banana pepper and add to other ingredients. Pulse in food processor to mix well

  2. In a bowl, combine the 1lb of ground beef with the previously mixed ingredients

  3. Mix the ground beef and seasonings thoroughly
  4. If using a jerky gun, load the gun with the ground beef mixture & shoot 3-4" long strips onto a dehydrator tray or on a baking sheet

  5. If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
  6. Slice the pan of beef into jerky strips 4-5" long and 1" thick
  7. Dry with your favorite jerky making method. I used a dehydrator at 165F for 4 hours and 145F for 1 hour

  8. Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried

Recipe Notes

Old Pro Tips:

  • Use no more than 90/10 ground beef
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Refrigerate for 1 hour to bind the meat together
  • Use corn syrup solids for better texture
Nutrition Facts
Wicked Fiery Ground Beef Jerky
Amount Per Serving (70 g)
Calories 135 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 1174mg51%
Potassium 376mg11%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Wicked Fiery Ground Beef Jerky