Spicy Beef Jerky Recipe

Name: Spicy Beef Jerky Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 6 serving
Ingredients: 2 pounds London broil; ½ cup bourbon; ½ cup brown sugar; 2 tablespoons Worcestershire sauce; ½ cup apple cider vinegar; 2 tablespoons spicy chili powder - I used a mix of ghost pepper powder and ground dried scorpion peppers - Or you can use 3-4 pureed ghost; 2 tablespoons Cajun seasoning blend; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; salt and pepper to taste

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Dehydration Time
8 hrs
Servings
6
Calories
337 kcal
Course
Appetizer
Cuisine
American

Spicy Beef Jerky Recipe

Winston Rice

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My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

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Ingredients

Servings

2 pounds London broil
½ cup bourbon
½ cup brown sugar
2 tablespoons Worcestershire sauce
½ cup apple cider vinegar
2 tablespoons spicy chili powder - I used a mix of ghost pepper powder and ground dried scorpion peppers - Or you can use 3-4 pureed ghost scorpion, or Carolina reaper peppers for EXTRA SPICY beef jerky (YES!)
2 tablespoons Cajun seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
salt and pepper to taste

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Instructions

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
Lay the beef strips out evenly onto your dehydrator trays.
Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.
Let them cool, then wipe away any residual moisture.
After they’ve cooled, store them in airtight containers or enjoy them right away.
Yields about 2/3 pound jerky.

Notes

Heat Factor: HOT. If you are using either ghost pepper, scorpion pepper, Carolina Reaper or other superhot chili peppers, you will certainly get some nice heat here. If you'd like milder beef jerky, skip these and go with milder peppers to your own preference.
Storing Beef Jerky: Make sure your jerky is dried completely. Store it in vacuum sealed bags or airtight containers. It will keep for 1 month in a pantry, 6 months in the refrigerator, and 1 year in the freezer.

Nutrition Information

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Calories 337kcal (17%) Carbohydrates 23g (8%) Protein 36g (72%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 92mg (31%) Sodium 205mg (9%) Potassium 759mg (22%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 1940IU (39%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 337 kcal

% Daily Value*

Calories	337kcal	17%
Carbohydrates	23g	8%
Protein	36g	72%
Fat	6g	9%
Saturated Fat	2g	10%
Cholesterol	92mg	31%
Sodium	205mg	9%
Potassium	759mg	16%
Fiber	2g	8%
Sugar	19g	38%
Vitamin A	1940IU	39%
Vitamin C	1mg	1%
Calcium	69mg	7%
Iron	5mg	28%