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We all love a little bit of red pepper. Well this jerky has A LOT of red pepper. Keep water close by... | Jerkyholic.com

Red Pepper Beef Jerky

We all love a little bit of red pepper. Well this jerky has A LOT of red pepper; keep water close by... If you follow this blog or have looked at several of the recipes on here, you will see a trend that spicy beef jerky is something that I LOVE! Yes, sweet jerky is good; but it doesn't have that kick that makes jerky, JERKY!
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Spicy
Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Servings 5
Calories 178kcal
Author Will



  • ¼ teaspoon Prague Powder #1 curing salt
  • 1 teaspoon sea salt
  • 1 tablespoon cane sugar
  • 1 tablespoon liquid smoke mesquite
  • 1 tablespoon red pepper
  • ½ cup cold water


  • 1 tablespoon red pepper


  • 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 the Prague Powder #1, sea salt, cane sugar, liquid smoke, red peper, and cold water in a medium size bowl or ziplock bag. Mix well.
  • Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  • 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 strain excess marinade.
  • Place jerky strips in a bowl, add second tablespoon of red pepper, and mix well with your hands.
  • Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 5 hours at 145 degrees.
  • The jerky is finished when it bends and cracks, but does not break in half.


Calories: 178kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 505mg | Potassium: 201mg | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 4.8mg | Calcium: 5mg | Iron: 2.2mg