Red pepper jerky -
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. That's it, my friends! You now have your own wonderful spicy homemade beef jerky. Tasty, isn't it?
Surely better than anything you can get in the store. Make sure your jerky is dried completely. Store it in vacuum sealed bags or airtight containers.
If you do not yet own a dehydrator, I urge you to order one up. I LOVE my dehydrators yes, I own two and use them all the time. They're essential for making leathers, jerky, spice blends, preserving in general and more.
Here are links to the two that I personally own Affiliate Links, my friends! FYI :. The Nesco is a smaller dehydrator that is perfect for general home use: Nesco FDA Snackmaster Pro Food Dehydrator, White. The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur TB Food Dehydrator from Amazon or Buy a Dehydrator Direct from Excalibur I am a proud affiliate!
I hope you'll check out my cookbook for lots more dehydrator recipes! Here is the link: The Spicy Dehydrator Cookbook, by Michael Hultquist.
Got any questions? Ask away! Also, please share it on social media. Your email address will not be published. My goto beef jerky in the food Dehydrator is 3 cups soy sauce 1 cup brown sugar 1 cup liquid smoke I sometimes add crushed chilis for heat.
I gave the finished jerky to him, and he took it to work, about 10 guys worked there and they tried it all and all agreed the best stuff was the Food dehydrator jerky. I not big on sweets but I try always to make as penned the first time going like on HOT peppers. I COMMENT is about the Carbohydrates KETO you know, LOL-not real seriously but lost 40 in year during covid and helps keep it off with your Ingredients, how can there be 23 grams of such; only Carb I see in recipe would be from sugar.
Am I missing something? Nutritional Info is per serving, yes? I have enjoyed YOUR posts for years and you are I of 8 or so blogs I have compiled my PC Cookbook by COURSES, Deer Camp, Bay House, etc and you are in ever section I bet. Thank You, David. Thanks, David. According to my nutritional estimator, the majority is in the brown sugar, g for the whole batch.
Yes, 23g is estimated per serving. This isn't really all ingested, and all estimated anyway so best to do your own calculations for certainty.
You can also easily replace the brown sugar with a preference. I appreciate it! Glad you're enjoying my recipes! I think a visual interpretation would be more helpful. Jacob, try using cayenne powder, which has a decent level of spice and heat. It's much easier to find.
Or you can order spicy chili powders online. I hope this helps. Wake me up in a naked one but this was the most unfair tble thing I've ever try or it's recipe I've ever tried in my entire life.
Sorry to hear, Paul. There are many ways to make beef jerky. Sounds like this isn't your favorite way! Best to you, sir.
I have already marinated 2 batches of this marinade and another for 24hrs, the different recipes have different cook times at the same degrees, what should i follow?
Thanks, Charlie. You can bake them for 10 minutes at degrees F first, or until the meat registers degrees F internally when measured with a meat thermometer.
Then dehydrate them for hours at degrees F until dried through. Let me know if this answers your question. Natalie, you can skip the bourbon and compensate with the other ingredients, or go with rum or tequila.
Let me know how it goes. Since you published this recipe, I've been waiting for enough time to make it. Done this week-end! With flank steak, reaper and numex. Crispy and hot, bourbon and sugar turn the beef up in a great candy!
Another too addictive treat, Mr Hultquist!! Yes, jerky is a great snack, especially when it is nice and spicy. Glad you enjoyed it, Jeremie. I like the idea of adding some spice - I think I'll put some crushed red peppers in my recipe which is: a hand full of brown sugar, soy sauce to almost cover, a drop or two of smoke.
I marinade it overnight. I've never heard of pre-cooking it, so I don't do that. Dehydrate over night, flipping the next day and let it go until dry. I make this every year for Xmas presents for the beef jerky lovers.
I keep mine for a long time - it doesn't go bad. Sounds wonderful, Sandra! I love your marinade choices. The USDA recommends cooking the beef first before dehydrating. Just an FYI. So it was important for me to include that step.
I'm sure yours is AWESOME!! Enjoy it! No idea how it will turn out.. Yep, it turned out great. I will be making it again and I might also try it with venison and wood pigeon. Absolutely, Greg. Feel free to skip it. There are many different ways to make the marinade.
Happy to help you adapt it. Let me know how it turns out for you. Skip to primary navigation Skip to main content Skip to primary sidebar Facebook Instagram Pinterest Twitter YouTube.
menu icon. search icon. Making Jerky at Home People have been making jerky since ancient times. Spicy Beef Jerky Ingredients London Broil. Brown Sugar. Worcestershire Sauce.
Apple Cider Vinegar. Spicy Chili Powder. I used a mix of ghost pepper powder and ground dried scorpion peppers. Or you can use pureed ghost, scorpion, or Carolina reaper peppers for EXTRA SPICY beef jerky YES!
Cajun Seasoning Blend. Garlic Powder. Onion Powder. Salt and Pepper. How to Make Beef Jerky - the Recipe Method The Beef. Lean meats are best for longer storage. Fat does not dry completely and will spoil more quickly. I love London Broil for making beef jerky.
Other good cuts include leaner flank steak, eye of round, bottom round, top round and sirloin tip. Use the freshest, best quality you can find for the best beef jerky. Freeze Beef to Make Slicing Easier. Partially freeze the meat in the freezer before slicing.
This will help make slicing it much easier. Just don't freeze it all the way through. Slice Beef Uniformly for Better Drying.
If you slice with the grain you get those nice long strands of jerky that you can tear off and work through.
If you like that more stringy, tougher texture for your jerky, go with slicing with the grain. My favorite part! There are a million jerky marinades out there, plenty that you can buy pre-made and just dump on your sliced meat and go. There are some good ones and some not-so-good ones, and I am mad every time I waste money on a pre-made marinade AND a big pile of meat.
The sweet, savory, heat flavors from this Dr. Pepper Jalapeno marinade are a perfect balance. The real basis for any great marinade, in my opinion, is a good combo of flavors.
For this marinade, I want to emphasize the importance of the reduction step. Take the time to reduce the marinade properly.
If you want more jalapeño flavor, slice your jalapeños very thin or even add a third jalapeño to the marinade. Some readers have also substituted habanero peppers to up the spice factor. The last step in making jerky is to dry it all out in a smoker, oven, or dehydrator.
I have several smokers at my disposal and my favorite for jerky is my Camp Chef SmokePro pellet grill. I can maintain temperatures around degrees F. This allows the jerky to slowly cook through while smoking.
If you prefer to use curing salts in your jerky, use 1 level teaspoon of Prague Powder 1 or instacure 1 in the marinade recipe. If you use curing salt, it will last up to two weeks on your counter. There you have it! You made it through my jerky novel! You may very well now be an expert jerky maker.
If you have any questions beyond what we talked about above, feel free to leave a comment here or jump on over to find me on Facebook or Instagram. This post was originally published in February We recently updated it with more information and helpful tips.
The recipe remains the same. Your email address will not be published. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime.
The technique and skills you learn will bring your backyard cookouts to a new level. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more!
Shop our Award-Winning Rubs and Sauces. posted October 04, Dr. Pepper Jalapeno Beef Jerky. Jump to Recipe Jump to Video Print Recipe. This Dr. Pepper Jalapeno Beef Jerky recipe is equal parts sweet and spicy and you can adjust the heat to whatever level you prefer.
Prep Time : 20 mins. Cook Time : 2 hrs. Total Time : 2 hrs 20 mins. Servings : 8 people. Calories : kcal. Print Recipe Save to Pinterest. Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for minutes or until the mixture has reduced by half.
You should have just over a cup of marinade. Chill the marinade completely.
Just add Red pepper jerky Ground or Strip Meat. Original, Black Rev, and Red Pepper Flavor 8 oz. makes 15 Lbs. of jerky; Red Pepper Flavor 5 oz. makes 5 Lbs.Red pepper jerky -
Nutritional Info is per serving, yes? I have enjoyed YOUR posts for years and you are I of 8 or so blogs I have compiled my PC Cookbook by COURSES, Deer Camp, Bay House, etc and you are in ever section I bet.
Thank You, David. Thanks, David. According to my nutritional estimator, the majority is in the brown sugar, g for the whole batch. Yes, 23g is estimated per serving. This isn't really all ingested, and all estimated anyway so best to do your own calculations for certainty.
You can also easily replace the brown sugar with a preference. I appreciate it! Glad you're enjoying my recipes! I think a visual interpretation would be more helpful. Jacob, try using cayenne powder, which has a decent level of spice and heat. It's much easier to find.
Or you can order spicy chili powders online. I hope this helps. Wake me up in a naked one but this was the most unfair tble thing I've ever try or it's recipe I've ever tried in my entire life.
Sorry to hear, Paul. There are many ways to make beef jerky. Sounds like this isn't your favorite way! Best to you, sir. I have already marinated 2 batches of this marinade and another for 24hrs, the different recipes have different cook times at the same degrees, what should i follow?
Thanks, Charlie. You can bake them for 10 minutes at degrees F first, or until the meat registers degrees F internally when measured with a meat thermometer. Then dehydrate them for hours at degrees F until dried through. Let me know if this answers your question. Natalie, you can skip the bourbon and compensate with the other ingredients, or go with rum or tequila.
Let me know how it goes. Since you published this recipe, I've been waiting for enough time to make it. Done this week-end! With flank steak, reaper and numex. Crispy and hot, bourbon and sugar turn the beef up in a great candy! Another too addictive treat, Mr Hultquist!!
Yes, jerky is a great snack, especially when it is nice and spicy. Glad you enjoyed it, Jeremie. I like the idea of adding some spice - I think I'll put some crushed red peppers in my recipe which is: a hand full of brown sugar, soy sauce to almost cover, a drop or two of smoke.
I marinade it overnight. I've never heard of pre-cooking it, so I don't do that. Dehydrate over night, flipping the next day and let it go until dry. I make this every year for Xmas presents for the beef jerky lovers. I keep mine for a long time - it doesn't go bad. Sounds wonderful, Sandra! I love your marinade choices.
The USDA recommends cooking the beef first before dehydrating. Just an FYI. So it was important for me to include that step. I'm sure yours is AWESOME!! Enjoy it! No idea how it will turn out.. Yep, it turned out great.
I will be making it again and I might also try it with venison and wood pigeon. Absolutely, Greg. Feel free to skip it. There are many different ways to make the marinade. Happy to help you adapt it. Let me know how it turns out for you.
Skip to primary navigation Skip to main content Skip to primary sidebar Facebook Instagram Pinterest Twitter YouTube. menu icon. search icon. Making Jerky at Home People have been making jerky since ancient times.
Spicy Beef Jerky Ingredients London Broil. Brown Sugar. Worcestershire Sauce. Apple Cider Vinegar. Spicy Chili Powder. I used a mix of ghost pepper powder and ground dried scorpion peppers.
Or you can use pureed ghost, scorpion, or Carolina reaper peppers for EXTRA SPICY beef jerky YES! Cajun Seasoning Blend. Garlic Powder.
Onion Powder. Salt and Pepper. How to Make Beef Jerky - the Recipe Method The Beef. Lean meats are best for longer storage. Fat does not dry completely and will spoil more quickly. I love London Broil for making beef jerky. Other good cuts include leaner flank steak, eye of round, bottom round, top round and sirloin tip.
Use the freshest, best quality you can find for the best beef jerky. Freeze Beef to Make Slicing Easier. Partially freeze the meat in the freezer before slicing.
This will help make slicing it much easier. Just don't freeze it all the way through. Slice Beef Uniformly for Better Drying. Slice against the grain for chewier jerky. Make them as even as possible so they dehydrate uniformly.
Marinating Time. Marinate the beef overnight in your chosen marinade. Marinades bring in the flavor and help tenderize the meat. If you lack time, marinade at least 5 hours, but overnight is best for deeper flavor. Alternatively, use a dry rub instead.
The Heat Factor. I am using superhot peppers to make my beef jerky EXTRA spicy. I have dehydrated ghost peppers , scorpion peppers , and Carolina Reaper peppers on hand for such recipes. If you feel those are too spicy, use peppers to your own heat level preference.
If using fresh peppers, just grind them up in a food processor and use them in the marinade. Use fresh pods. Consider jalapeno peppers for some heat, serrano peppers for a decent level heat, habanero peppers for a nice heat level, or go all the way like I do.
Cook the Beef First. Cook the beef either by steaming it or roasting it in the oven until the internal temperature reaches °F as read by a food thermometer.
I prefer roasting, as it is easiest. You can also smoke the meat in a smoker for extra flavor. Cooking the meat first is recommended by the USDA. Dehydration Times for Beef Jerky. Times can vary a lot, depending on the moisture content of the meat, the chosen meat, temperatures in the house and other various factors, so check on the meat after 6 hours or so.
You may also need to check the meat several times through the drying process to blot off any fats or liquids that rise up from the strips.
Use a paper towel to dab it dry and continue dehydrating. Storing Beef Jerky Make sure your jerky is dried completely. That's how I make beef jerky at home, my friends. I hope you enjoy it! Go Get a Dehydrator! Our Commitment. Report a Problem.
Protected by: WP ADA Compliance Check. Home Beef Burlap Hot Specialhot Red Chili Pepper Beef Jerky. Rated 5. Add a gift note.
Red Chili Pepper Beef Jerky quantity. SKU: SKUcbj01 Categories: Beef , Burlap , Hot , Specialhot Tags: Beef Jerky , Red Chili Pepper. Description Additional information Reviews 3 Description Our Red Chili Pepper Beef jerky is made without adding preservatives or MSG.
Nutrition facts — serving size 1 oz. Your daily values may be higher or lower depending on your calorie needs. Submit your review. Red Chili Pepper Beef Jerky. Average rating:. Additional information Weight 0. Rated 5 out of 5. Add a review You must be logged in to post a review.
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Sports dietitian services lovers, look Rd further! This is THE BEST beef jerky you will ever Red pepper jerky, it pepoer super addictive! Unfortunately, there are TONS of regulations Red pepper jerky selling beef, so I gave up on the idea. But I really feel like people need to try this jerky, so I am giving away my recipe. No secret ingredients withheld. On a scale fromI would rate this at an 8 for the average person in regards to spice level. Red pepper jerky Peppered Beef Managing alcohol intake recipe is packed with Red pepper jerky Rfd flavor and a black pepper kick. Rdd jerky is Jekry of eppper favorite things to make, be it Community outreach for prevention the smoker, in the oven, or in a dehydrator. Jerky is that awesome meaty treat that you can take with you anywhere — camping, hiking, work, school, and more! This step is key. You want to get the right meat to ensure your jerky comes out the right texture. When selecting cuts of meat for making beef jerky, I try to pick a nice roast with very little fat marbling. My first choice is an eye of round roast.
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