Watch out, this Habanero Tabasco jerky is spicy! I love spicy jerky and this recipe just jumped to the top of my favorite recipe list. You NEED to try this jerky!
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 1 & 3.
While the meat is in the freezer, combine and mix the worcestershire sauce, water, salt, black pepper, garlic powder, smoked paprika, and tabasco in a medium size bowl or ziplock bag.
Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and 1 hour at 140 degrees.
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Notes
Old Pro Tips:
Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying