Beef jerky is a protein-rich snack that’s hard to ignore. Seriously, between curing and drying, this spicy beef jerky may take some time to make, but the results are something you (and everyone in your family) will love to eat. It’s an energy snack with major flare.
It’s a simple recipe with only a handful of ingredients, but you do have flexibility on the red pepper flakes used. You can opt for store-bought crushed red pepper (typically a blend of chili flakes), or to control the spiciness, choose the flakes of a single chili. Cayenne pepper flakes are a great option here if you want it consistently hotter. They tend to be neutral in overall flavor, so the delicious beef flavor still stars.
Our spicy beef jerky recipe uses a dehydrator, but you could opt to air or oven dry. Drying times can vary depending on the method, but, in general, if you can pinch the jerky between two fingers and feel no moisture, it is ready. Both an oven and dehydrator can have your jerky dry within three to five hours, but it depends on the size of the batch and the thickness of the meat.
See our spicy beef jerky being made:
Like this recipe? You’ll love these too:
- Smoked Paprika Potato Chips: One of our favorite DIY recipes.
- Spicy Mixed Nuts: Perfect for parties.
- Bacon-Wrapped Jalapeño Pigs In A Blanket: No bread here – just meat and chilies.
Spicy Beef Jerky
- 1 Dehydrator
- 2 pounds beef
- 3/4 cup Worcestershire sauce
- 3/4 cup naturally brewed soy sauce
- 1 tablespoon honey
- 1 teaspoon coriander powder
- 1/4 cup red pepper flakes store-bought crushed red pepper or of a singular chili pepper – cayenne works well
Prep and cure your beef
- Cut the beef into thin strips around an inch wide and .25 inches (6mm) thick.
- Combine the Worcestershire sauce, soy sauce, honey, chili flakes, and coriander powder together in a bowl.
- Combine the beef and the mixture together and allow it to cure for 24-72 hours (covered and placed in the refrigerator.)
Dehydrating the beef
- Use a dehydrator to dry the meat at 150 degrees Fahrenheit, checking every hour until it has reached the desired firmness (usually 3-5 hours depending on the size of the meat and the dehydrator.)
- Store in an airtight container for up to 3 months.