Go Back Email Link
+ servings
Pistol Pete's Beef Jerky in a Texas boot

Pistol Pete's Beef Jerky

Fantastic tasting beef jerky recipe having a salty/soy sauce flavor paired with the mild heat of Texas Pete hot sauce making it a HUGE hit!
Course Snack
Cuisine American, Beef Jerky
Type Beef Jerky
Flavor Spicy
Prep Time 1 hour
Cook Time 6 hours
Total Time 6 hours
Servings 5
Calories 38kcal
Author Will



  • cup soy sauce
  • cup worcestershire sauce
  • 1 ½ tbsp Texas Pete hot sauce
  • 1 tsp kosher salt
  • 1 tsp black pepper course
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • ½ tsp basil fresh or dried flakes



  • 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 bowl or ziplock bag and mix well. 
  • 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 in a colander and pat dry the beef strips with paper towels
  • Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 165F and 4 hours at 145F.
  • The jerky is finished when it bends and cracks, but does not break in half.


Old Pro Tips:

  • Add apple, hickory, or mesquite liquid smoke if you want a smoky flavor
  • Substitute any hot sauce that you desire or have on hand
  • Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
  • Store in vacuum seal bags for 6 month shelf life


Calories: 38kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2598mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg