Habanero Tabasco Jerky

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!

Course Beef Jerky, Snack

Cuisine American

Type Beef Jerky

Flavor Spicy

Prep Time 45

Cook Time 4

Total Time 4 30

Servings

Calories 181kcal

Author Will

Equipment

Ingredients

Lean Beef

1 lb Eye of Round

Marinade

3 tablespoon worcestershire sauce
¼ cup water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoon smoked paprika
1 tablespoon Tabasco Habanero Sauce

Optional

¼ teaspoon Curing Salt Prague Powder #1

Instructions

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.
Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
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
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor
Using smoked paprika instead of regular paprika really gives this jerky a smokey flavor

Nutrition