Spicy Beef Jerky Recipes

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SPICY BEEF JERKY



Spicy Beef Jerky image

Yummy high-fructose corn syrup-free beef jerky!

Provided by bamagil

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT5h10m

Yield 5

Number Of Ingredients 10

⅔ cup soy sauce
⅓ cup hot water
¼ cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons Creole-style seasoning (such as Emeril's Essence®)
1 ½ teaspoons Cajun seasoning blend (such as Tony Chachere's®)
1 (2.5 pound) London broil, thinly sliced

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.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 8.5 g, Cholesterol 93.1 mg, Fat 21.7 g, Fiber 0.8 g, Protein 50.9 g, SaturatedFat 8.2 g, Sodium 2466.1 mg, Sugar 2.9 g

SPICY BEEF JERKY RECIPE



Spicy Beef Jerky Recipe image

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

Provided by Mike Hultquist

Categories     Appetizer

Number Of Ingredients 11

2 pounds London broil
½ cup bourbon
½ cup brown sugar
2 tablespoons Worcestershire sauce
½ cup apple cider vinegar
2 tablespoons spicy chili powder - I used a mix of ghost pepper powder and ground dried scorpion peppers - Or you can use 3-4 pureed ghost
2 tablespoons Cajun seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper to taste

Steps:

  • Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
  • Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
  • Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
  • Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
  • Lay the beef strips out evenly onto your dehydrator trays.
  • Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. 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.
  • After they've cooled, store them in airtight containers or enjoy them right away.
  • Yields about 2/3 pound jerky.

Nutrition Facts : Calories 337 kcal, Carbohydrate 23 g, Protein 36 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 205 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

SPICY BEEF JERKY



Spicy Beef Jerky image

This is not for the weak of heart. But for those who like things spicy. The prep time includes the time it takes to marinate the meat.

Provided by Kellie in SLO

Categories     Meat

Time 8h

Yield 30 strips

Number Of Ingredients 7

2 lbs london broil beef or 2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
4 cloves garlic, mashed
1 jar red chili sauce (found in the Asian section of the store)

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.

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!



Jerky Lover's Jerky - Sweet, Hot and Spicy! image

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Provided by DIXYCHIK

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h10m

Yield 4

Number Of Ingredients 12

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste

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.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 47.4 g, Cholesterol 60.3 mg, Fat 27.5 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 3319.4 mg, Sugar 38.9 g

BIGMAN'S SPICY BEEF JERKY



Bigman's Spicy Beef Jerky image

I don't remember where I snagged this recipe from, but it's great when I'm in the mood for jerky with a little bite.

Provided by Chilicat

Categories     Lunch/Snacks

Time 12h20m

Yield 1 batch

Number Of Ingredients 8

2 -3 lbs london broil beef
2 cups teriyaki sauce
1/2 cup soy sauce
4 ounces sambal oelek (Red chili sauce)
4 tablespoons sesame oil
2 tablespoons cayenne pepper
1 tablespoon fresh ground black pepper
6 large garlic cloves, coarsely chopped

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.

Nutrition Facts : Calories 2569.3, Fat 121.9, SaturatedFat 35.2, Cholesterol 589.7, Sodium 30620, Carbohydrate 115.2, Fiber 6.8, Sugar 85, Protein 245.2

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