Spicy Beef Jerky Recipe

 

Ingredients:

• 2 pounds London broil
• 1/2 cup bourbon
• 1/2 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons spicy chili powder (or 3-4 pureed ghost scorpion, or Carolina reaper peppers for extra spicy beef jerky)
• 2 tablespoons Cajun seasoning blend
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Partially freeze the London broil for about 1 hour, then slice it into 1/4-inch strips.
2. In a large bowl, combine the bourbon, brown sugar, Worcestershire sauce, apple cider vinegar, chili powder, Cajun seasoning, garlic powder, onion powder, cumin, salt, and pepper.
3. Add the beef strips to the bowl and massage the marinade into the meat. Refrigerate for at least 5 hours, or overnight.
4. Drain the marinade and discard.
5. Spread the beef strips out on baking sheets and bake at 350 degrees F for 10 minutes. The meat should register 160 degrees F internally.
6. Lay the beef strips out evenly on dehydrator trays.
7. Dehydrate at 160 degrees F for 6-8 hours, or until the beef is dry and pliable.
8. Let the beef cool, then store it in airtight containers.

Enjoy!

Notes:

• This recipe is for spicy beef jerky. If you prefer milder jerky, use less chili powder or omit the ghost scorpion peppers.
• Be sure to dry the beef completely before storing it. Beef jerky can be stored in vacuum sealed bags or airtight containers for 1 month in a pantry, 6 months in the refrigerator, and 1 year in the freezer.