Best Spicy Beef Jerky Recipes

SPICY BEEF JERKY

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

MONDO'S HOT & SPICY VENISON JERKY (CAN SUBSTITUTE BEEF)

Steps:

• Cut meat into strips and remove all fat.
• Add all ingredients into ziplock bag and shake well.
• Marinade for 8-24 hours.
• Place on dehydrator.
• Remove after fully dried and place into a clean ziplock.
• For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
• Share with friends and family!

SPICY BEEF JERKY

Steps:

• Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
• With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
• Lay the slices flat in a large glass or enamel baking dish.
• Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
• Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
• Remove the meat from the marinade and pat it dry with absorbent paper towels.
• Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
• Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
• Watch it closely; during the last half hour or so the meat can burn quickly.
• Let cool completely, then store airtight.

SWEET AND SPICY BEEF JERKY

Steps:

• 1. Cut the steak into the desired thickness (roughly 1/8 inch) I buy the top round that is already thin sliced so it saves me a step!
• 2. Mix all of the ingredients into a large bowl (minus the steak) and whisk to combine
• 3. Transfer the strips of steak along with the marinade into a ziplock bag and squeeze out as much air as possible. Massage to combine the marinade into the meat. If you don't have a ziplock, use a large bowl tightly wrapped with cling wrap or foil
• 4. Marinate at least a couple of hours but preferably overnight for best flavor
• 5. When you're ready to dehydrate, take steak out of the bag or bowl, pat it dry (I use hand towels for better absorption and simply wash them after)
• 6. Align strips of steak onto the racks In your dehydrator
• 7. Cook for roughly 6 hours at 160 degrees (Longer time will be needed for thicker sliced steak) there's no need to flip your steak!
• 8. When it's done your jerky should be dry and a little chewy and perfect! It should look something like this

BIGMAN'S SPICY BEEF JERKY

Steps:

• Mix all the marinade ingredients well. Cut meat into 1/4" to 1/2" thick pieces. Throw everything into a ziploc bag and place in refrigerator overnight.
• Place on dehydrator rack for at least 12 hours or until jerky looks dry or is slightly crispy. The sambal and garlic will dry onto the jerky pieces, adding a lot of delicious flavor.

JERKY LOVERS BEEF JERKY - SWEET & SPICY RECIPE - (4.2/5)

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

SPICY PEPPERED BEEF JERKY

Steps:

• In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce.
• Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill.
• Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips.
• Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly.
• Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees.
• Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper.
• Bake for 1 1/2 - 2 hours.
• Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.