Make your own spicy beef jerky at home or scale it up for commercial production. Packed with bold flavors, it's a perfect snack for any occasion.
Ingredients:
- 2 pounds lean beef (top round, flank, or sirloin), thinly sliced
- 1/3 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon liquid smoke (optional)
Instructions:
- Prepare the Beef: Trim excess fat from the beef and slice it into thin, even strips (1/8 to 1/4 inch thick). For easier slicing, partially freeze the meat for 30 minutes.
- Make the Marinade: In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, onion powder, garlic powder, black pepper, cayenne pepper, and liquid smoke.
- Marinate the Beef: Place the beef strips in a large resealable bag or container and pour the marinade over them. Ensure all pieces are well-coated. Refrigerate for at least 4 hours or overnight for maximum flavor.
- Dehydrate the Beef:
- Dehydrator: Arrange the beef strips in a single layer on dehydrator trays. Set the dehydrator to 160°F and dry for 4-6 hours, or until the jerky is dry but pliable.
- Oven: Preheat the oven to 170°F. Place the beef strips on a wire rack set over a baking sheet. Leave the oven door slightly ajar to allow moisture to escape. Bake for 4-6 hours, or until dry.
- Cool and Store: Allow the jerky to cool completely before storing it in an airtight container. For longer storage, keep it refrigerated or freeze.
Tips:
- Scaling Up: Use commercial slicers and dehydrators for larger batches. Adjust marinade quantities proportionally.
- Flavor Variations: Add honey for a sweet-spicy flavor or experiment with different hot sauces for added heat.
- Shelf Life: Properly dried and stored jerky can last up to 2 weeks at room temperature or up to 3 months in the freezer.