Crushed Red Chili Pepper Beef Jerky Recipe

Meat to Use for this Jerky Recipe

This recipe uses round tip.

If you can’t find round tip, use:

• London Broil or Top Round
• Brisket Flat
• Bottom Round
• etc.

Slicing the Meat

Dylan’s Tip: If the meat is unfrozen, put it into your freezer for 30 minutes to 1 hour; This will make slicing far easier.

• For softer jerky – slice against the grain.
• For jerky with a “tug” – slice with the grain.

Slice the meat roughly 1/8″ – 1/4″ thick.

Red Chili Pepper Beef Jerky Marinade

Combine in a bowl:

• 1/4 cup water
• 1/4 cup Tamari Sauce OR Low Sodium Soy Sauce
• 1/3 cup Teriyaki Sauce
• 2 tbsp Worcestershire Sauce
• 1 tsp Black pepper
• 2 tsp liquid smoke*
• 2 tbsp White Vinegar
• 2 tsp Red Crushed Chili Pepper
• 1 tsp Habanero pepper flakes*

*The liquid smoke I use is Allegro Hickory Wood Liquid Smoke.

*If you don’t have Habanero flakes, take a small whole habanero pepper, remove the stem and then fine mince and add to marinade.

OR simply omit and just use red chili flakes.

Marinate meat for at least 6 hours, ideally overnight.

Heat Treating the Beef Jerky to Improve Texture through Lower Dehydration Temperature

If you don’t care about this step, skip it – just dehydrate at 160F until the jerky is done.

I like my jerky soft – one of the better ways to achieve this is by dehydrating at a lower temperature (around 130F).

Pre-heat your oven to 350F.

Line a baking sheet with aluminum foil and then place metal cooling racks on top:

Place marinated beef jerky on top of the cooling racks.

Once your oven is at 350F, put your baking sheet in the oven on the middle rack for 10 minutes.

While your meat is heat treating, get your dehydrator setup to 130F.

Dehydrating the Beef Jerky

Once the beef jerky is heat treated, transfer to your dehydrator and allow the beef jerky to dehydrate for at least 3 hours.

After 3 Hours, Start Checking the Jerky for Doneness

Most Jerky will finish in 3-5 hours.

At 3 hours, take a smaller piece out of the dehydrator and allow to cool for 5-10 minutes.

Once cooled, bend it – the jerky should have a noticeable spider webbing at the bend.

If the jerky still feels like rubber and the bend has hues of red and pink – it’s not done.

Keep checking a new piece every 30 minutes.

Store the Jerky in a Cool, Dry, Dark Place

As the jerky starts to finish, transfer to a ziplock bag to cool.

Leave the top open and allow it to aerate.

Then zip the top and store.