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Gourmet Ghost Pepper Sauces & Condiments
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Pulled Pork Sandwiches > Hot Ham and Bean Soup > Spicy Beef Jerky > Chicken Salsa Verde Dip > Easy Chicken Enchiladas >  
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.

Directions (Preparation)

  • 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.