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 ingredients are fully mixed. Transfer to 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. Visit my page on slicing jerky for more information. You can also use a Weston Jerky Slicer when making this recipe.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
Dry with a Dehydrator, Smoker, or in an Oven. I used my Nesco Dehydrator and dried for 5 hours at 165F.
The jerky is finished when it bends and cracks, but does not break in half.
Notes
Old Pro Tips:
2 habaneros was a nice spice, add 3 for a REALLY spicy jerky
Use liquid smoke that does not include filler ingredients, such as Wright’s Liquid Smoke
Scotch bonnet or goat peppers can be substituted for the habaneros
Store in ziplock bags or vacuum seal for longer storage. Check out my page on Storing Jerky for more information.