Turn Up the Heat with this Fiery Beef Jerky Recipe

Introduction

If you’re a fan of bold, spicy flavors, then this hot and spicy beef jerky recipe is just what you need to satisfy your cravings. With the perfect balance of heat and savory goodness, this homemade beef jerky is sure to become a favorite snack. Plus, making your own beef jerky allows you to customize the level of spiciness to suit your taste buds. Let’s dive into this exciting recipe and elevate your snacking game to a whole new level of flavor.

Ingredients

Here’s what you’ll need to make this hot and spicy beef jerky:

– 2 pounds of lean beef (such as flank steak or top round)
– 1/2 cup of soy sauce
– 1/4 cup of Worcestershire sauce
– 2 tablespoons of honey
– 1 tablespoon of hot sauce (adjust to your preferred level of spiciness)
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of smoked paprika
– 1 teaspoon of red pepper flakes
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of cayenne pepper
– Optional: additional hot sauce for extra kick

Directions

1. Begin by slicing the beef into thin strips, about 1/4 inch thick. This will ensure that the beef jerky cooks evenly and has the perfect texture.
2. In a bowl, combine the soy sauce, Worcestershire sauce, honey, hot sauce, garlic powder, onion powder, smoked paprika, red pepper flakes, black pepper, and cayenne pepper. This flavorful marinade will be the key to infusing the beef with delicious heat and spice.
3. Place the beef strips in a resealable plastic bag or a shallow dish, and pour the marinade over the beef, making sure each strip is evenly coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to penetrate the beef.
4. Preheat your oven to 175°F (80°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet.
5. Remove the marinated beef strips from the refrigerator and pat them dry with paper towels to remove excess marinade. Arrange the strips in a single layer on the wire rack, ensuring they do not overlap.
6. If you prefer an extra kick of heat, you can brush some additional hot sauce onto the beef strips before placing them in the oven.
7. Bake the beef jerky in the preheated oven for 3 to 4 hours, or until it is dried and firm, but still slightly pliable. Keep an eye on it to prevent over-drying.
8. Once the beef jerky is done, allow it to cool completely. Then, store it in an airtight container or resealable bags for snacking on the go.

FAQ

Q: Can I use a dehydrator instead of the oven to make this beef jerky?
A: Absolutely! If you have a food dehydrator, you can use that instead of the oven to dry the beef jerky. Simply follow the manufacturer’s instructions for drying meat or jerky.

Q: How long can I store the beef jerky?
A: When stored in an airtight container or resealable bags, this beef jerky can last for up to 2 weeks at room temperature. For longer storage, you can keep it in the refrigerator for up to 1 month.

Q: Can I adjust the level of spiciness in this recipe?
A: Absolutely! Feel free to adjust the amount of hot sauce, red pepper flakes, and cayenne pepper to suit your preferred level of spiciness. You can also experiment with different types of hot sauce to customize the flavor according to your taste.

Q: What’s the best cut of beef to use for making jerky?
A: Lean cuts like flank steak or top round are excellent choices for making beef jerky. Look for cuts with minimal marbling to ensure that your jerky turns out flavorful and not overly fatty.

Q: Can I make this recipe less spicy?
A: If you prefer a milder flavor, you can reduce the amount of hot sauce, red pepper flakes, and cayenne pepper in the marinade. Adjusting the spice levels allows you to tailor the recipe to your personal preference.