Tongue Tingling Beef Jerky

By • March 19, 2015 0 Comments

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Tongue Tingling Beef Jerky

Author Notes: A flavorful beef jerky with just a little bit of a biteTracee Imai


Makes about a pound

  • 2 pounds thinly sliced (1/8") top round or meat of choice
  • 12 ounces Modelo beer
  • 2 habanero peppers, diced
  • 4 garlic gloves, diced
  • 1/2 cup soy sauce
  1. Add the beer, peppers, garlic, and soy sauce to a one gallon ziploc bag.
  2. Seal and shake to mix.
  3. Open the bag and add the meat. Add one slice at a time to reduce the amount of beef that is stuck together so each piece marinates better.
  4. Place the bag in the refrigerator and let it marinate for 24 hours.
  5. Remove the meat and layer it in a smoker or dehydrator. Dry for 12 hours (give or take) or until the meat is chewy. The garlic and pepper pieces can be placed on the strips while it dries. When you eat the jerky, you will encounter random bursts of flavor or heat where these extras rested.
  6. Blot the pieces of jerky to remove any fat. There are no preservatives or salt (except what is added by the soy sauce) so it won't keep as long as commercial jerky.
  7. *This is a very flexible recipe. The type of meat can be substituted (but top round tends to be less fatty), the size of the meat slices can be altered (thicker pieces will be chewier and take longer to dry), the type of beer can be substituted, the type and amount of hot peppers can be substituted (or omitted), the amount of garlic may be altered, a squirt of lime (or lemon) can be added .... I do suggest avoiding mushroom soy sauce as this tends to have a very strong flavor that overpowers everything else.

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