Spicy Beef Jerky
- 4 Tablespoons Soy Sauce
- 4 Teaspoons Worcester Sauce
- 1 Tablespoon Pasta Sauce (any kind)
- 2 Teaspoons Garlic Powder
- 3 Teaspoons Chipotle Powder
- 2 Teaspoons Chili Powder
- 2 Teaspoons Jerky Cure
- 2 Tablespoons Fire Out the Hole!
- 1 pound Sirloin, visible fat removed and sliced thinly (1/4” to 3/8” thick, make sure all are uniform in thickness)
- Crushed hot peppers to taste.
- Combine all marinade ingredients in a medium bowl and thoroughly mix together.
- Add the steak to the marinade, making sure to fully coat all pieces.
- Cover the bowl, place in the refrigerator overnight.
Directions (Cooking and Serving)
- Remove steak from marinate and blot with a paper towel to remove all excess liquid.
- Using a dehydrator:
- Arrange on drying racks with space in between pieces.
- Top each piece with crushed peppers of your choice.
- Set dehydrator to meat setting, generally 155 or 160 degrees.
- Allow to dry between 4 and 6 hours, checking once an hour and blotting any oils that may rise to the surface of the meat.
- Jerky is done when meat is fully dried (cut into the center of a larger piece to make sure there is no red/pint remaining).
- It is possible to dry the jerky in an oven at 160 degrees as well if you don’t have a dehydrator. However, your drying time may be longer.