The Ultimate Beef Jerky Recipe (2024)

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The best homemade beef jerky recipe made with Habanero Peppers is the last and only recipe you will ever make from now on! Learn how to make great tasting beef jerky with this easy to make recipe.

The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever!

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Jump to:
  • 📋 Why this recipe works
  • Video - How to make beef jerky
  • 🔪 Slicing the meat
  • 🧂 Making the marinade
  • ⏲️ Dehydrating
  • 🌡️ Testing for when it's finished drying
  • 🥡 Storing jerky
  • 💭 FAQ
  • 👨🏽‍🍳 Old Pro Tips:
  • 📖 Learn more about making jerky
  • The Ultimate Beef Jerky Recipe 📋

📋 Why this recipe works

This is a great tasting jerky because of the original flavor it has beneath the heat from the habaneros. The sugar and worcestershire help with that original flavor and also balance the heat of the peppers.

I love spicy jerky, and I really love the flavor of habanero peppers, and this beef jerky recipe checks both of those boxes!

Video - How to make beef jerky

🔪 Slicing the meat

Start with a great lean cut of beef when making this jerky. Making sure to choose a lean cut of meat is important, the cuts below have little fat and are great for jerky.

Best meat to use

  • Beef Eye of Round Roast
  • Top (London broil) & Bottom Round Roast
  • Flank Steak
  • Sirloin Tip
  • Ground Beef (10% fat or less)

I used Beef Eye of Round when making beef jerky, but you can find a complete list of the best cuts of meat to dry beef jerky here!

Slicing

The first step of slicing meat for beef jerky is to trim the cut of meat of all visible fat. You can see the white fat in the picture below, just trim that off BEFORE you start slicing the meat.

Fat spoils faster than meat, so the more you get off now, the longer your jerky will be shelf stable.

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Now it's time to decide whether you want a more chewy jerky or tender jerky, because the way we slice the meat will determine the final texture.

  • Slice ¼" wide strips in the same direction as the grain of the meat for a more chewy jerky
  • Slice ¼" wide strips in the opposite direction of the grain of the meat for a more tender jerky
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Slice the beef strips in even thin slices so they will dry evenly and be finished at the same time. This is best done with a very sharp knife.

  • Wrap the roast in plastic wrap and partially freeze for 1-2 hours to make slicing easier.

For more in depth information and a video showing you how to slice the perfect beef jerky strips, visit my Slicing Meat for Jerky Page.

Jerky slicer

I didn't use it on this beef jerky recipe, but a jerky slicer is a FANTASTIC piece of equipment to help get even strips when slicing jerky.

This slicer simply clamps down on your kitchen counter making it really easy to use.

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Butcher

Still don't want to slice your own meat? No worries, ask your local butcher to use their meat slicer to slice your eye of round roast ⅛" thick. Most of the time they will be happy to help.

🧂 Making the marinade

This beef jerky recipe has some great ingredients including: garlic powder, sugar, fresh cracked black pepper, Worcestershire sauce, and of course some fresh Habaneros!

To make the marinade, just combine all the ingredients that are listed on the recipe card below in a blender and add the fresh Habaneros.

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Readers Tip: Substitue ⅓ cup of the water for ⅓ cup soy sauce for a more salty intense flavor.

Blend until the peppers are fully incorporated into the marinade.Smelling this marinade made me say "Oh Wow!" after blending these habanero peppers you see in the picture above. It was a STRONG smelling of fire, heat, and goodness! Ha.

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Combine the jerky slices and marinade in a bowl or ziplock bag and marinate for 6-24 hours. I like using a ziplock bag as it seems to allow the marinade to fully coat the meat.

Mix the bag up a couple times during the marinating process to also make sure each piece gets an even amount of these great tasting spices!

I marinated this beef jerky marinade for 18 hours, which was plenty of time to impart it's spicy rich flavor into the jerky.

⏲️ Dehydrating

After marinating, strain the jerky strips in a colander to remove any excess marinade. Place the strips on a paper towel and pat dry to remove even more of the excess marinade that is sitting on the surface. Doing this will help speed up the drying process.

Transfer the strips to your dehydrator trays, oven rack, or smoker racks to dry. I used a dehydrator, but you can also use an oven or smoker when making this jerky.

Dehydrator

Dehydrators are an inexpensive and great way to make beef jerky. These machines can vary in price from $50 to $500. A great starting dehydrator is the Nesco Snackmaster which will run under $100.

Place the beef strips in a single layer on the dehydrator trays with space in between each piece of meat. This allows the air to flow around each jerky strip and helps dry faster.

I used my Excalibur Dehydrator for a total of 3 hours at 165°F and 1 hour at 145°F.Make sure the meat reaches an internal temperature of 160°F to kill any potential bacteria. The 3 hours at 165°F in the dehydrator does the trick.

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Smoker (Pellet smoker / Traditional smoker)

Smokers are a fantastic way to make beef jerky. This is the most expensive piece of equipment you can buy to make beef jerky, but they are great for making so much more than just jerky.

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Maintain a temperature between 180°F to 200°F and smoke the jerky for 3-5 hours. Start checking the meat after about 3 hours, the time will really depend on the type of smoker you have and how thick the meat was sliced.

Pellet smoker

I use a pellet smoker for most of my jerky making, but also make other great tasting smoked meats like baby back ribs, prime rib, and burgers.

Pellet smokers are easy to use and hold temperature within 5 degrees, eliminating you having to stoke a fire which requires a lot of time.

Traditional smoker

A traditional smoker really gives you the best smoke flavor when making beef jerky or smoked meats. They do require a little more attention than a pellet grill, but you just can't replace that great smoke flavor.

If you enjoy sitting outside drinking beer and playing with fire, than a traditional smoker like this Oklahoma Joe's Smoker is for you!

Oven

Using your kitchens oven is the least expensive way to make this beef jerky recipe. Since most kitchens already have an oven, you already have everything you need to churn out fantastic meat treats.

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Place the jerky on a cooling rack atop a baking sheet and prop the door open with a wooden spoon. The gap made from the wooden spoon will allow moisture to escape the oven and allow the jerky to dry instead of bake.

Line the baking sheet with aluminum foil for easy clean up.

Set your oven at it's lowest temperature, 170 degrees to 200 degrees and dry the jerky for 3-6 hours.

🌡️ Testing for when it's finished drying

Jerky is best dried to feel and not only to a specific amount of time. Drying time will vary by method, thickness of the strips of meat, where you live (altitude & humidity), and your specific drying dehydrator/oven/smoker.

Before testing to see if a piece of jerky is finished drying, you must remove it from your oven, dehydrator, or smoker and allow it to cool. If you don't, bending a warm piece of jerky will appear to be unfinished and result in further over drying.

  • Remove a piece and allow it to cool for several minutes to room temperature
  • The jerky will be finished when it bends and cracks, but does not break in half. You will also see white fibers within the meat when bent.

Here is a piece of my Kentucky Bourbon Beef Jerky Recipe being tested. You can see the white fibers in the meat, a tell tale sign that it is finished drying and ready to eat!

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🥡 Storing jerky

To make homemade beef jerky last as long as possible, curing salt will really help as well as keeping the jerky in airtight containers.

  • 1 week - Store in ziplock bags and keep in a cool dark place out of the sun, such as a cabinet.
  • 1 month - Storage in ziplock bag or vacuum seal. Use curing salt in the marinade and store in the refrigerator.
  • 2 months or longer - Vacuum seal, use curing salt, and keep in the fridge or freezer.

I have put together a page on storing jerky and steps you can take to make your beef jerky have an extended shelf life. Check it out!

💭 FAQ

Can I make this recipe out of ground meat?

Yes you can! Choose a ground meat that is 10% fat or less and simply omit the water. Keep everything else the same.

Do I have to use habaneros?

No, you can substitute any pepper or decide to leave the peppers out totally and have more of an original flavored jerky. Feel free to change things up!

Do I have to use curing salt?

No, curing salt does help extend the life of the finished jerky and prevents bacteria but it is not needed. Just make sure the finished beef jerky is heated to an internal temperature of 160°F. Curing salt does give the jerky that classic red color and a distinct taste, so if you decide not to use it, the finished jerky will look and taste different.

👨🏽‍🍳 Old Pro Tips:

  • Trim all fat from the meat for longer lasting jerky
  • Use fresh Habaneros for the best flavor, and cut the stem off each pepper. Use 0 peppers for no spice, 1 pepper for mild spice, 2 for medium, and 3 for HOT!
  • Use a blender to blend the peppers into the rest of the marinade for more spice and even flavor.
  • Use gloves when handling spicy peppers.
  • Not smoking the jerky? Add a teaspoon liquid smoke to give the jerky a smoke flavor.
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📖 Learn more about making jerky

  • Best Meat for Beef Jerky (+Video)
  • Slicing Meat for Beef Jerky
  • Jerkyholic's Original Ground Beef Jerky

The Ultimate Beef Jerky Recipe (15)

The Ultimate Beef Jerky Recipe 📋

The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Ultimate Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years.

4.5 from 143 votes

Print Recipe Pin Recipe Rate Recipe

Prep Time: 1 hour hour

Cook Time: 4 hours hours

Total Time: 5 hours hours

Course: Beef Jerky, Snack

Cuisine: American

Type: Beef Jerky

Flavor: Spicy

Servings: 5

Calories: 184kcal

Author: Will

Ingredients

Lean Meat

  • 1 lb Eye of round

Marinade

  • 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)

Instructions

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

  • 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.

  • 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.

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

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

  • Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and dried for 3 hours at 165°F and 1 hour at 145°F

  • 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

Nutrition

Serving: 0.15lb | Calories: 184kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 683mg | Potassium: 268mg | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 6.6mg | Calcium: 13mg | Iron: 2.6mg

Tried this recipe?Let us know how it was!

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The Ultimate Beef Jerky Recipe (2024)

FAQs

What makes the best beef jerky? ›

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.

What is the best temperature to make beef jerky? ›

The Standard Range. The majority of dehydrators will recommend a temperature range of 160°F to 165°F (70°C to 74°C) for beef jerky. This range ensures not only the thorough drying of the meat but also addresses the primary safety concern: eliminating harmful bacteria.

Why add vinegar to beef jerky? ›

35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.

How do you make beef jerky not chewy? ›

Main Takeaways for Tender Beef Jerky

Cut against the grain when slicing meat. Use a marinade with at least one acidic ingredient. Marinate the meat strips for about 24 hours. Watch the meat strips closely while cooking/dehydrating to make sure they don't get too tough (that is, lose too much moisture).

What is the best flavor of beef jerky? ›

According to our social media answers, the best flavors of beef jerky are Teriyaki, Original, Peppered, and Hot & Sweet. Pepper Dill Pickle again shows up, but not as much as the other flavors.

What is the best cut of meat for homemade beef jerky? ›

When making beef jerky, it's important to start with a well-trimmed, lean cut of meat, as fat does not dry out and accelerates spoilage. An eye of round roast is ideal; it's affordable, accessible, lean, and easy to trim. Before slicing, pop it in the freezer for 1 to 2 hours; it will be much easier to cut.

What temp kills bacteria in jerky? ›

The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160°F and poultry to 165°F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.

How long will homemade beef jerky last? ›

Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit. Refrigeration or freezing can further extend this period, ensuring your preparedness pantry is well-stocked with long-lasting sustenance.

Can you dehydrate jerky too long? ›

Over-dehydrated jerky loses its chewy and palatable texture. Instead of that enjoyable tug and pull, you might find yourself dealing with a brittle, crumbly piece that lacks moisture and feels like biting into a piece of hard bark. Flavor, too, takes a hit with over-dehydration.

Why do you put sugar in beef jerky? ›

Sugar is a natural preservative which can help keep a jerky fresh for longer. It marries with the salt in the jerky formulation to create a more robust product, less likely to spoil. Sugar is also hygroscopic which allows it to retain moisture from the air. This helps create a softer, moister jerky that lasts longer.

Is curing salt necessary for jerky? ›

Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.

Why is my homemade jerky so tough? ›

In simple terms, it's the amount of moisture in a food. Low water activity means there is not enough moisture for bacteria to grow. As it relates to the softness of the jerky—the less moisture, the tougher the jerky. Too much moisture, however, and the jerky can mold.

What is the best thickness for jerky? ›

Consistent thickness is the name of the game when it comes to jerky slicing. Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”.

What do you do if your homemade beef jerky is too dry? ›

Lightly brush the jerky with a liquid and let it sit for a few hours and up to 24 hours in a sealed environment. You can use any liquid. Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders.

What animals make the best jerky? ›

Wild & Bold Delights: Exploring the Best Exotic Jerky Flavors
  • Alligator Jerky - A Fiery Cajun Delight. ...
  • Kangaroo Jerky - Bold & Gamey Flavors. ...
  • Elk Jerky - Robust & Savory Delicacy. ...
  • Bison Jerky - Hearty & Flavorful Bite. ...
  • Camel Jerky - Exotic & Distinctive Taste. ...
  • Venison Jerky - Classic & Wildly Delicious.

Is beef jerky actually healthy? ›

In short, though beef jerky is a healthy snack, its best consumed in moderation. Most of your diet should come from whole, unprocessed foods. Though beef jerky is healthy, avoid eating too much of it, as it's high in sodium and may come with the same health risks that are linked to eating processed meats.

What makes jerky so expensive? ›

Even so, beef jerky is expensive. Beef jerky is so expensive because it uses a lot of quality meat to make just a little bit of jerky, the process takes resources and employees' time, and beef jerky producers often buy from the beef industry and the price of beef can be expensive.

What is the toughest meat for jerky? ›

Bottom round

If you want to make beef jerky with a rough and rugged texture, bottom round is the cut of meat you should select. Compared to the previously mentioned top round, this cut is quite a bit tougher but it's even more flavorful.

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