Cherry Bomb Beef Jerky

This jerky is SPICY and PACKED full of flavor from the soy sauce, cumin, honey and those great looking cherry popper peppers! YUM!

Course Snack

Cuisine American, Beef Jerky

Type Beef Jerky

Flavor Spicy

Prep Time 1

Cook Time 4

Total Time 6

Servings

Calories 30kcal

Author Will

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 your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
The jerky is finished when it bends and cracks, but does not break in half.

Old Pro Tips:

Use a blender to chop the peppers and incorporate them into the marinade for maximum flavor
Taste the marinade after blending and decide if you want to add more pepper if you really want a SPICY jerky
Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
Slice strips at ¼" thickness for a good jerky feel