Spicy Beef Jerky Recipe
User Reviews
5
Spicy Beef Jerky Recipe
Description
Spicy Beef Jerky Recipe involves partially freezing London broil to facilitate slicing into 1/4 inch strips. The marinade combines bourbon, brown sugar, Worcestershire sauce, apple cider vinegar, chili powders including superhot varieties, Cajun seasoning, and aromatics like garlic and onion powders. The beef soaks in these flavors for hours or overnight to penetrate deeply.
After draining excess marinade, the beef briefly bakes to reach the safe internal temperature of 160°F, then goes into a dehydrator at 160°F for 6-8 hours, flipped midway to ensure even drying. The resulting jerky is intensely flavorful with a spicy kick from ghost pepper and scorpion chili powders balanced by sweetness and acidity in the marinade.
The jerky should be completely dried for safe storage and can be vacuum sealed or kept in airtight containers. It lasts about one month in the pantry, six months refrigerated, or a year frozen. Adjust chili levels in the marinade for milder heat.
Ingredients
- 2 pounds London broil
- ½ cup bourbon
- ½ cup brown sugar
- 2 tablespoons Worcestershire sauce
- ½ cup apple cider vinegar
- 2 tablespoons chili powder scorpion, or Carolina reaper peppers for EXTRA SPICY beef jerky (YES!, spicy, mix of ghost pepper powder and ground dried scorpion peppers, or 3-4 pureed ghost peppers
- 2 tablespoons Cajun seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- salt to taste
- black pepper to taste
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
- For milder jerky, omit the superhot peppers or use less spicy varieties to control heat.
- Ensure the jerky is fully dried before storing to maximize shelf life and safety.
- Store jerky in vacuum-sealed bags or airtight containers: up to 1 month at room temperature, 6 months refrigerated, or 1 year frozen.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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