Ingredients with Measurements:
- 2 lbs of beef (sirloin or flank steak)
- 1 cup of soy sauce
- 1/2 cup of Worcestershire sauce
- 1/4 cup of brown sugar
- 2 tbsp of honey
- 2 tbsp of apple cider vinegar
- 2 tbsp of smoked paprika
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of black pepper
- 1-2 habanero peppers, seeded and finely chopped (depending on desired heat level)
Special equipment needed:
- Dehydrator or oven with a low temperature setting
- Meat slicer or sharp knife
Step-by-step instructions:
1. Slice the beef into thin strips, about 1/4 inch thick.
2. In a large bowl, mix together the soy sauce, Worcestershire sauce, brown sugar, honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and chopped habanero peppers.
3. Add the beef strips to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Preheat your dehydrator or oven to 160°F.
5. Remove the beef strips from the marinade and pat them dry with paper towels.
6. Arrange the beef strips on the dehydrator trays or on wire racks set on baking sheets if using an oven. Make sure the strips are not touching each other.
7. Dehydrate the beef strips for 4-6 hours, or until they are dry and chewy. If using an oven, bake the beef strips for 4-6 hours at 160°F, flipping them halfway through.
8. Once the beef jerky is done, let it cool completely before storing in an airtight container.
- Time:
Preparation time: 15 minutes
- Marinade time: 4 hours or overnight
- Cooking time: 4-6 hours
Temperature:
- Dehydrator or oven set to 160°F
Serving size:
- Makes about 1 lb of beef jerky
Nutritional information:
- Calories: 90 per serving (1 oz)
- Fat: 2g
- Protein: 14g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 3g
- Sodium: 620mg
Substitutions for ingredients:
- You can substitute the beef with turkey or chicken if desired.
- If you don't have habanero peppers, you can use any other hot pepper of your choice.
Variations:
- You can add other spices or herbs to the marinade, such as cumin, oregano, or thyme.
- For a sweeter jerky, add more honey or brown sugar to the marinade.
- For a smokier flavor, add liquid smoke to the marinade.
Tips and tricks:
- Use a meat slicer to get even slices of beef.
- If using an oven, prop the door open slightly with a wooden spoon to allow air circulation.
- Store the beef jerky in an airtight container in a cool, dry place.
- To make the jerky spicier, leave the habanero seeds in.
Storage instructions:
- Store the beef jerky in an airtight container in a cool, dry place for up to 2 weeks.
Reheating instructions:
- The beef jerky can be eaten cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it in a low oven for a few minutes.
Presentation ideas:
- Serve the beef jerky on a platter with other snacks, such as nuts or cheese.
- Pack the beef jerky in individual bags for a portable snack.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the beef jerky for a pop of color.
Pairings:
- Serve the beef jerky with a cold beer or a glass of red wine.
Suggested side dishes:
- Fresh vegetables, such as carrots or celery, make a great accompaniment to the spicy beef jerky.
Troubleshooting advice:
- If the beef jerky is too tough, it may have been overcooked. Try reducing the cooking time next time.
Food safety advice:
- Make sure to use clean utensils and surfaces when handling raw meat.
- Store the beef jerky in an airtight container to prevent contamination.
Food history:
- Beef jerky has been around for centuries and was originally used as a way to preserve meat for long periods of time.
Flavor profiles:
- This habanero jerky recipe has a spicy, smoky, and slightly sweet flavor.
Serving suggestions:
- Serve the beef jerky as a snack or as part of a charcuterie board.
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