Spicy Beef Jerky

Beef jerky is a protein-rich snack that’s hard to ignore. Seriously, between curing and drying, this spicy beef jerky may take some time to make, but the results are something you (and everyone in your family) will love to eat. It’s an energy snack with major flare.

It’s a simple recipe with only a handful of ingredients, but you do have flexibility on the red pepper flakes used. You can opt for store-bought crushed red pepper (typically a blend of chili flakes), or to control the spiciness, choose the flakes of a single chili. Cayenne pepper flakes are a great option here if you want it consistently hotter. They tend to be neutral in overall flavor, so the delicious beef flavor still stars.

Our spicy beef jerky recipe uses a dehydrator, but you could opt to air or oven dry. Drying times can vary depending on the method, but, in general, if you can pinch the jerky between two fingers and feel no moisture, it is ready. Both an oven and dehydrator can have your jerky dry within three to five hours, but it depends on the size of the batch and the thickness of the meat.

See our spicy beef jerky being made:

Like this recipe? You’ll love these too:

Shop Our Spicery On Etsy
Up The Scale Set: Ancho, Chipotle, Habanero Powders

Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.

Buy Now
Spicy Beef Jerky

Spicy Beef Jerky

Perfect protein-rich spicy snacking
4.50 from 2 votes
Prep Time 20 mins
Cook Time 5 hrs
Curing Time 3 d
Course Snack
Servings 16 servings
Calories 175 kcal

Equipment

  • 1 Dehydrator

Ingredients
 
 

  • 2 pounds beef
  • 3/4 cup Worcestershire sauce
  • 3/4 cup naturally brewed soy sauce
  • 1 tablespoon honey
  • 1 teaspoon coriander powder
  • 1/4 cup red pepper flakes store-bought crushed red pepper or of a singular chili pepper – cayenne works well

Instructions
 

Prep and cure your beef

  • Cut the beef into thin strips around an inch wide and .25 inches (6mm) thick.
  • Combine the Worcestershire sauce, soy sauce, honey, chili flakes, and coriander powder together in a bowl.
  • Combine the beef and the mixture together and allow it to cure for 24-72 hours (covered and placed in the refrigerator.)

Dehydrating the beef

  • Use a dehydrator to dry the meat at 150 degrees Fahrenheit, checking every hour until it has reached the desired firmness (usually 3-5 hours depending on the size of the meat and the dehydrator.)
  • Store in an airtight container for up to 3 months.

Notes

You can also air dry or oven try jerky, drying times with vary greatly depending on your climate or oven but the jerky is ready when you can press the meat and feel no moisture.

Nutrition

Calories: 175kcalCarbohydrates: 6gProtein: 11gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 874mgPotassium: 354mgFiber: 1gSugar: 3gVitamin A: 1106IUVitamin C: 2mgCalcium: 39mgIron: 3mg
Keyword Crushed Red Pepper, Red Pepper Flakes
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on January 5, 2023 to include new content.
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments