Ultimate Beef Jerky

• 1 lb lean meat of your choice

  
  

• 1 ¼ teaspoon sea salt

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 1 teaspoon cracked black pepper

• 2 teaspoon granulated sugar

• 2 whole habaneros (3 if extra hot is wanted)

• 2 tablespoon worcestershire sauce

• ¾ cup cold water

• ¼ teaspoon curing salt (optional)

Step 1

Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.

Step 2

While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.

Step 3

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. 

Step 4

Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

Step 5

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Step 6

Load dehydrator trays with jerky strips leaving room for air to circulate set temp 165°F and dry for 4+ hours

The jerky is finished when it bends and cracks, but does not break in half.

Pro tips

• Omit Habaneros if you don't want a spicy jerky

• Wash hands before handling meat

• Make Sure to use a blender to incorporate ingredients

• Adjust the amount of peppers to your liking