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Hot & Sweet Beef Jerky

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“This is something I came up with one winter day. First you taste the sweet and then comes the slow burn! I use jalepenos that we grew, dried, and keep in our freezer. This also makes a great dry rub for the grill or smoker!”
READY IN:
4hrs 30mins
SERVES:
10
YIELD:
2 Lbs.
UNITS:
US

Ingredients Nutrition

  • 3 lbs lean yet cheap cut beef (flank steak or brisket works great)
  • 1 cup brown sugar
  • 1 tablespoon tone's brand fajita seasoning mix (dry)
  • 1 tablespoon Tony Chachere's Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon tone's brand mesquite powder (dry)
  • 12 teaspoon ground black pepper
  • 1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes

Directions

  1. Slice meat across the grain 1/4" slices.
  2. If using whole dried jalepeno's put them into food processor and pulse until well chopped.
  3. Add remaining ingredients into food procesor and mix well.
  4. Transfer dry ingredients to a gallon ziplock bag
  5. Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
  6. Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
  7. Set food dehyrator as directed by manufacture (at least 150 degrees) for 4 - 6 hours depending on how tender you like your jerky (less time more tender).
  8. Finished jerky should be kept in air tight container or bag in the refrigerator.

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