Super Hot Beef Jerky Recipe

The super hot beef jerky is extremely flavorful with a spicy marinade. The recipe is little bit tricky and takes a lot of time to dehydrate the beef. Many people make the beef jerky for long-term storage and it can be stored in an airtight bag for a month in a pantry, 6 months in the refrigerator and 1 year in the freezer. Check out how to make beef jerky in the recipe below.

Ingredients

  • 2 pounds London broil
  • ½ cup bourbon
  • ½ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • ½ cup apple cider vinegar
  • 2 tablespoons spicy chili powder
  • 2 tablespoons Cajun seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

How to make beef jerky

You need to partially freeze the London broil first for better slicing. For this, wrap it in plastic wrap and keep it in the freezer for at least 1 hour.

Take the London broil out of the freezer and make slices of ¼ inch thick strips.

Put all of the remaining ingredients in a large bowl and mix them well. In a large sealable baggie, add beef slices and pour the marinade over them. Seal the bag and massage the beef with the marinade. Place the bag in the refrigerator for at least 5 hours or overnight.

Drain the marinade and spread the beef on a baking sheet. Bake for 10 minutes in a preheated oven at 350F.

Now, place the beef strips in an even layer on the dehydrator tray. Dry them at 160F for 6 to 8 hours. Check them after 4 hours and flip. Keep dehydrating.

Allow them to cool, then wipe away any moisture. Once cooled down, enjoy them right away.

Super Hot Beef Jerky Recipe
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Super Hot Beef Jerky Recipe

Prep Time15 mins
Cook Time10 mins
8 hrs
Total Time8 hrs 25 mins
Course: Main Course
Servings: 6 people
Author: Rehan

Ingredients

  • 2 pounds London broil
  • ½ cup bourbon
  • ½ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • ½ cup apple cider vinegar
  • 2 tablespoons spicy chili powder
  • 2 tablespoons Cajun seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  • You need to partially freeze the London broil first for better slicing. For this, wrap it in plastic wrap and keep it in the freezer for at least 1 hour.
  • Take the London broil out of the freezer and make slices of ¼inch thick strips.
  • Put all of the remaining ingredients in a large bowl and mix them well. In a large sealable baggie, add beef slices and pour the marinadeover them. Seal the bag and massage the beef with the marinade. Place the bagin the refrigerator for at least 5 hours or overnight.
  • Drain the marinade and spread the beef on a baking sheet. Bakefor 10 minutes in a preheated oven at 350F.
  • Now, place the beef strips in an even layer on thedehydrator tray. Dry them at 160F for 6 to 8 hours. Check them after 4 hoursand flip. Keep dehydrating.
  • Allow them to cool, then wipe away any moisture. Once cooled down, enjoy them right away.

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