Spicy Beef Jerky

Perfect protein-rich spicy snacking

Course Snack

Keyword Crushed Red Pepper, Red Pepper Flakes

Prep Time 20

Cook Time 5

Curing Time 3

Servings servings

Calories 175kcal

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

US Customary - Metric

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