Habanero Tabasco Jerky

Watch out, this Habanero Tabasco jerky is spicy! I love spicy jerky and this recipe just jumped to the top of my favorite recipe list. You NEED to try this jerky!

Prep time: PT45M

Cook time: PT240M

Total time: PT270M

Rating

4.16 stars (19 reviews)

Keywords

beef jerky, Habaneros

Ingredients

1 lb Eye of Round
3 tbsp worcestershire sauce
1/4 cup water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tsp smoked paprika
1 tbsp Tabasco Habanero Sauce
1/4 tsp Curing Salt (Prague Powder #1)

Cuisine

American

Steps

Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
While the meat is in the freezer, combine and mix the worcestershire sauce, water, salt, black pepper, garlic powder, smoked paprika, and tabasco in a medium size bowl or ziplock bag.
Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and 1 hour at 140 degrees.
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.

Nutitrion

Serving Size: 70 g
Calories: 181 kcal
Carbohydrates: 3 g
Protein: 24 g
Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 70 mg
Sodium: 668 mg
Sugar: 1 g

Reviews

Jarkko Honkanen on 2019-07-03 (4 stars):
I have one batch in the dehydrator. I dry mine with much lower temperature..I use only 122F . I have always used low temperatures. 165F means you are cooking your meat not dehydrating :)
Nathan on 2019-05-04 (5 stars):
I scaled this up by 3x and used 2 tbsp of Carolina reaper puree instead of Tabasco, and used liquid smoke instead of paprika. By far my favorite tasting jerky I've made. Definitely a spicy one! Thanks for the inspiration!!
Penelope on 2018-11-22 (5 stars):
Great idea..thanks for your input. Happy Thanksgiving to you & your family.
Penelope on 2018-11-21 (5 stars):
I just made a yummy Pineapple cilantro habanero hot sauce and want this to be the main flavor so can I leave our the worcestershire sauce? Anything else I need to tweak? Thank you..love your site, just signed up to get your e-mails :)
Paul Ternahan on 2018-05-18 (5 stars):
Got some Worcestershire powder, gonna try that out on this batch. Incredible flavor on this recipe, added a little Scorpion Pepper Tabasco for a little more kick!
Paul Ternahan on 2018-05-12 (5 stars):
Probably gonna have to make this my go to, turned out awesome. Will have to go with less wet ingredients it was still too wet but the flavor.....wow!
Paul Ternahan on 2018-05-12 (5 stars):
Trying it out with ground beef today, backed off a bit on the liquid ingredients we'll see how it turns out