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Mexican Heat Beef Jerky

This Mexican Heat Beef Jerky is made with spicy Serrano peppers and red pepper flakes to light your lips on fire and satisfy that spice craving.
Course Snack
Cuisine Beef Jerky
Keyword Mexican Beef Jerky
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 189 kcal
Author Will

Ingredients

Marinade

  • 2 tbsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tbsp brown sugar
  • 1/2 tsp smoked paprika
  • 2 tsp red pepper flakes
  • 3 Serrano peppers diced & seeds left in
  • 1/4 cup red wine vinegar

Optional

Instructions

  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the worcestershire sauce, garlic powder, brown sugar, smoked paprika, red pepper flakes, diced Serrano peppers, and red wine vinegar in a bowl or ziplock bag and mix well. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
  3. Remove the meat from the freezer and slice ΒΌ" strips against the grain. Cut with the grain for more chew.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
  6. Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Mexican Heat Beef Jerky
Amount Per Serving
Calories 189 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 114mg5%
Potassium 282mg8%
Carbohydrates 4g1%
Sugar 3g3%
Protein 24g48%
Vitamin A 370IU7%
Vitamin C 2.5mg3%
Calcium 15mg2%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.