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The BEST Sweet & Spicy Beef Jerky Recipe

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3.9 from 4 reviews

Experience the perfect blend of sweet and spicy with this homemade beef jerky recipe. Using a mix of bold spices, fresh citrus juices, and a fiery kick from habanero peppers, this jerky is marinated for a full day to deeply infuse flavors before being dehydrated to tender, flavorful perfection.

  • Author: Chef
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 4-8 hours
  • Total Time: 29 hours 30 minutes
  • Yield: 3 servings
  • Category: Snack
  • Method: Dehydrating
  • Cuisine: American

Ingredients

Beef

  • 10 lbs eye of round or top round beef (trim off fat)

Dry Seasoning Mix

  • 2 tbsp crushed red pepper
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 4 tsp black pepper

Marinade

  • 5 habanero peppers (or jalapenos for milder version)
  • 2 cups low sodium soy sauce
  • 2 cups brown sugar
  • 1/2 cup Worcestershire sauce
  • 2/3 cup balsamic vinegar
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh grapefruit juice
  • 1 tbsp liquid smoke
  • 2 tbsp crushed red pepper

Instructions

  1. Prepare the Beef: Partially freeze the beef for about 1 hour to make slicing easier. Slice the beef against the grain about 1/4 inch thick, trimming off as much fat as possible.
  2. Make Seasoning Mix: Combine garlic powder, onion powder, and black pepper. Use a seasoning jar with holes for even distribution.
  3. Season the Beef: Evenly season both sides of the beef slices with the dry seasoning mix. Refrigerate for 4-8 hours.
  4. Prepare Marinade: In a bowl, mix all marinade ingredients except habaneros and crushed red pepper.
  5. Blend Peppers: Blend the habaneros and 2 tbsp crushed red pepper with 1/4 cup of the marinade until smooth.
  6. Combine Marinade: Add the blended pepper mixture back into the marinade and mix well.
  7. Marinate Beef: Pour the full marinade over the seasoned beef and massage thoroughly to coat. Refrigerate and marinate for 24 hours.
  8. Arrange on Dehydrator: Lay out beef slices on dehydrator trays, sprinkle remaining 2 tbsp crushed red pepper evenly on top. Group slices by thickness and stack thicker slices on lower trays for even drying.
  9. Dehydrate: Set dehydrator temperature to 160°F. Dry for 4-8 hours, rotating trays if necessary. Check doneness by the jerky holding straight when bent and white stringy fibers visible when torn.
  10. Cool and Store: Allow jerky to cool completely before transferring to an airtight container. For best flavor, wait one day before eating to let the jerky develop a nice glaze and enhanced taste.
  11. Serve: Cut into small strips against the grain for easy snacking.

Notes

  • Partially freezing the beef makes it easier to slice thinly.
  • Trim fat off beef as jerky lasts longer and dries better without fat.
  • Marinate for a full 24 hours to allow flavors to penetrate thoroughly.
  • Rotating trays during dehydration ensures even drying and prevents burning.
  • Wait a day before eating for the best flavor development.
  • Adjust the amount of crushed red pepper and habaneros to control the spiciness level.
  • Use a dehydrator specifically designed for food to maintain steady low temperature drying.

Find it online: https://cheftinaskitchen.com/the-best-sweet-and-spicy-beef-jerky-recipe/