The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Ultimate Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years.
Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and dried for 3 hours at 165°F and 1 hour at 145°F
The jerky is finished when it bends and cracks, but does not break in half.
Notes
Omit Habaneros if you don't want a spicy jerky
Wash hands before handling meat
Make Sure to use a blender to incorporate ingredients