Spicy beef jerky is a popular snack made from dried and seasoned strips of beef. It’s known for its intense flavor and chewy texture. To make spicy beef jerky you’ll need the following ingredients and a simple recipe:
Ingredients Spicy Beef Jerky
- 1 pound (450g) of lean beef, such as sirloin or flank steak
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (adjust to your preferred level of spiciness)
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes (adjust for desired heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Vegetable oil (for brushing)
Instructions Spicy Beef Jerky
1/ Prepare the Beef: Start by placing the beef in the freezer for about 30 minutes to make it easier to slice. This will allow you to cut thin, even strips.
2/ Slice the Beef: Once the beef is partially frozen, slice it into thin strips about 1/8 to 1/4 inch thick.
3/ Prepare the Marinade: In a bowl, combine the soy sauce, Worcestershire sauce, hot sauce, brown sugar red pepper flakes garlic powder onion powder and black pepper. Mix well to create a spicy marinade.
4/ Marinate the Beef: Place the beef strips in a sealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all the strips are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.
5/ Dehydrate the Beef: Preheat your oven to its lowest setting (usually around 170°F or 75°C). Line a baking sheet with foil and place a wire rack on top. Drain the marinated beef strips and pat them dry with paper towels. Arrange the beef strips on the wire rack without overlapping.
6/ Bake: Place the beef in the preheated oven and prop the oven door open slightly to allow moisture to escape. Bake for 4-6 hours or until the beef is dried and has the desired texture. It should be chewy but not brittle.
7/ Optional: Add More Spice: If you want an extra kick, you can sprinkle some additional red pepper flakes on the beef strips before or after baking.
8/ Cool and Store: Allow the spicy beef jerky to cool completely on the wire rack. Once cool you can store it in an airtight container or vacuum-sealed bag for several weeks to enjoy as a tasty and spicy snack.
Feel free to adjust the level of spiciness to your preference by using more or less hot sauce and red pepper flakes. Enjoy your homemade spicy beef jerky!
Tips and Tricks for Making Delicious and Spicy Beef Jerky
Choose the Right Cut: Select lean cuts of beef like sirloin, flank steak or eye of round for your jerky. Trim any excess fat as it can lead to spoilage.
Partially Freeze the Meat: Before slicing the meat into strips place it in the freezer for about 30 minutes. This makes it easier to achieve thin, uniform slices.
Slice Across the Grain: When slicing the beef cut against the grain for a more tender jerky. Thin slices ensure even drying and better flavor absorption.
Marinate Thoroughly: Allow the meat to marinate for at least 4 hours but overnight is ideal. The longer it marinates, the more intense the flavor will be.
Balance Spice Levels: Adjust the spiciness by controlling the amount of hot sauce and red pepper flakes in the marinade. Taste the marinade to find your preferred heat level.
Use a Dehydrator: While you can use an oven a food dehydrator is an excellent tool for making jerky. It allows for precise temperature control and consistent results.
Preheat the Oven: If you’re using an oven preheat it to the lowest temperature (usually around 170°F or 75°C) and prop the door open slightly to let moisture escape.
Dry Evenly: Arrange the marinated beef strips on a wire rack to ensure even drying. Avoid overlapping the strips to allow air to circulate.
Check for Doneness: Jerky is done when it’s dry and chewy but not brittle. The time needed may vary so keep an eye on it and be patient.
Cool Completely: Let the jerky cool on the wire rack after removing it from the oven or dehydrator. This helps it achieve the right texture and flavor.
Store Properly: Store your spicy beef jerky in an airtight container or vacuum-sealed bag to maintain freshness. It can last for several weeks or even longer when stored correctly.
Experiment with Flavors: Don’t be afraid to experiment with additional seasonings such as garlic powder onion powder or even a touch of sweetness like brown sugar to create a unique flavor profile.
Safety First: Ensure the jerky is properly dried to prevent spoilage. Properly marinated and dried jerky should have a low risk of bacterial growth.
By following these tips and tricks you’ll be well on your way to creating the perfect batch of spicy beef jerky that’s flavorful tender and satisfyingly spicy.
Common Mistake to Avoid During Making Spicy Beef Jerky
When making spicy beef jerky, there are some common mistakes to avoid to ensure that your jerky turns out perfectly. Here are some key mistakes to watch out for:
Using Fatty Cuts of Meat: Using cuts of beef with a high fat content can lead to spoilage. Trim excess fat to prevent your jerky from going bad during storage.
Slicing Meat Too Thick: Cutting the meat too thick can result in uneven drying and a longer drying time. Thin uniform slices are key to making good jerky.
Not Slicing Against the Grain: Slicing against the grain can result in tougher jerky. Always slice the meat against the grain for a more tender texture.
Insufficient Marination Time: Marinating for too short a time can result in bland jerky. Aim for at least 4 hours, but overnight marination is ideal for maximum flavor.
Not Balancing Spices: Failing to adjust the level of spiciness in the marinade can lead to jerky that’s either too mild or too intense for your taste. Taste the marinade and make adjustments.
Using Too Much Salt: Excessive salt can make your jerky too salty to enjoy. Be mindful of the salt content especially if your soy sauce is already salty.
Overloading the Dehydrator or Oven: Overcrowding the drying space can lead to uneven drying. Ensure there’s enough space between beef strips for proper airflow.
Inadequate Drying Time: Removing the jerky from the dehydrator or oven too early can result in undercooked, chewy jerky. Properly dried jerky should be chewy but not brittle.
Failing to Cool Properly: Allowing the jerky to cool on the counter can cause condensation making it less shelf-stable. Cool it on a wire rack to prevent moisture buildup.
Using Poor Storage Containers: Storing your jerky in non-airtight containers can lead to loss of flavor and spoilage. Use airtight bags or containers to keep it fresh.
Skipping Safety Measures: Ensure your jerky is adequately dried to minimize the risk of bacterial growth. If you have any doubts you can briefly heat it in the oven before storage to kill potential pathogens.
Not Experimenting with Flavors: While tradition is great don’t be afraid to experiment with different seasonings to create unique and personalized jerky flavors.
By avoiding these common mistakes, you’ll increase your chances of making delicious and perfectly spicy beef jerky.
Nutrition Facts
The nutrition facts for spicy beef jerky can vary depending on the recipe and brand. Below are approximate values for a 1-ounce (28-gram) serving of spicy beef jerky:
- Calories: 80-100 kcal
- Protein: 10-12 grams
- Total Fat: 1-3 grams
- Saturated Fat: 0.5-1.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 2-4 grams
- Dietary Fiber: 0 grams
- Sugars: 1-2 grams
- Sodium: 350-450 milligrams
- Potassium: 150-200 milligrams
- Iron: 1-2 milligrams
Please note that these values can vary significantly depending on the specific brand and recipe as some jerky may be lower or higher in certain nutrients. Be sure to check the packaging or manufacturer’s nutrition label for the most accurate and up-to-date information.
