This beef jerky has a “brightness” of heat from jalapeno flakes and powder that quickly tapers off.
If you’re after a good balance of spicy and savory, this is a good start.
Meat to Use for this Jerky Recipe
This recipe uses 1 lb of london broil.
If you can’t find London broil, use:
- Round tip
- 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.
Jalapeno Beef Jerky Marinade
In a mixing bowl combine:
- ⅓ cup Low Sodium Soy Sauce
- ¼ Cup Water
- ¼ cup Worcestershire sauce
- 2 tbsp dark brown sugar
- ½ tsp granulated onion
- 1 tsp granulated garlic
- ¼ tsp citric acid OR 1 tbsp lemon juice
- ½ tbsp red jalapeno powder*
- ½ tbsp dried red jalapeno flakes*
- ½ tbsp crushed red pepper flakes
- ⅛ tsp of Cayenne
- 1 tsp black pepper
Marinate for at least 6 hours, ideally overnight.
The jalapenos I dehydrate myself and grind – you could opt to do the same.
After dehydrating use a coffee grinder to grind some into flakes and some into a fine powder.
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 120-130F).
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 120-130F.
Dehydrating the Beef Jerky
Once the beef jerky is heat treated, transfer to your dehydrator and allow 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.
Jalapeno Beef Jerky Recipe
A brightness of heat that quickly tapers to savory jerky.
Prep Time15 minutes mins
Active Time4 hours hrs
Marination Time16 hours hrs
Total Time20 hours hrs 15 minutes mins
Slicing and Marinating Jerky
Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
In a bowl combine the marinade ingredients in the specified quantities. Ensure the powders and sugars are well combined.
⅓ cup Low Sodium Soy Sauce, ¼ Cup Water, ¼ cup Worcestershire sauce, 2 tbsp dark brown sugar, ½ tsp granulated onion, 1 tsp granulated garlic, ¼ tsp citric acid, ½ tbsp red jalapeno powder, ½ tbsp red dried jalapeno flakes, ⅛ tsp Cayenne, 1 tsp black pepper, ½ tbsp crushed red pepper flakes
In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
Put in your refrigerator to marinate for 2 hours; Ideally, you'd marinate overnight for 16+ hours.
Optional: Heat Treating the Jerky so You Can Dehydrate at a Lower Temperature
Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
Pre-heat your oven to 350F.
Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
Allow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
Once cooled, bend the jerky.
If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.
Storing the Jerky
Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.
I pre-heat my jerky because I like to dehydrate at a lower air temperature.
If you don’t want to do this, just dehydrate at 160F the entire time. 
