Beef Jerky Recipe With Hot Sauce

This post may contain affiliate links. Please read my privacy policy.

Y'all have probably seen their commercials while watching your favorite bear witness. The most recent ane I tin think of is an older lady telling a young guy "Frank'due south RedHot, I put that shit on everything!" Ha! Y'all don't forget a commercial similar that.

*Original Postal service Engagement: July 24th, 2015  *Updated pictures and step past step instructions*

Leap to:

• Why this hasty marinade works
• Slicing the meat
• Making the marinade
• Dehydrating / Smoking
• Testing for when information technology's finished
• Old Pro Tips:
• Recipe FAQs
• Smoked Beef Jerky with Frank'south RedHot

Why this hasty marinade works

Spicy jerky is hugely popular and using groovy tasting and well made hot sauces to obtain the spice makes it super easy to make too. I LOVE Frank's Ruddy Hot and it goes peachy with the saltier ingredients of this recipe.

If you take a favorite hot sauce, feel free to substitute information technology instead of Franks. The goal is to become a overnice spice that is familiar to your taste buds. If you don't have a favorite, this is a nifty one to try!

Slicing the meat

Outset with a lean cut of beef or venison, you can see a listing of the best cuts of meat for hasty here. I chose a beef acme round for this marinade.

Make sure to trim as much fat from the piece of meat before you kickoff slicing. Fat spoils faster than meat, removing as much every bit yous can at present will extend the shelf life of the finished jerky.

Using a precipitous knife, piece the meat in ⅛" - ¼" broad strips for hasty. Slicing with the grain of the meat will requite you a chewy jerky, whereas slicing confronting the grain will produce a more than tender beef hasty. I take put together a page on how to slice meat, information technology will provide you with in depth instructions.

Making the marinade

Franks Redhot is at the centre of this recipe and really gives it a nice kick of spice. The marinade is like shooting fish in a barrel to brand and you probably already have near of the ingredients in the pantry.

Mix all the ingredients really well in a bowl or ziplock bag. Since there aren't whatsoever peppers in this marinade at that place is no need for using a blender. Mixing by hand volition do just fine.

Add the previously sliced meat strips to the marinade and mix well so they are fully covered. Place in the fridge and marinate for 6-24 hours, shaking the bag several times while marinating to ensure the strips keep to be fully covered.

Dehydrating / Smoking

There is nix better than smoked beefiness hasty. I enjoy using a dehydrator when making jerky likewise, merely goose egg tin beat that real smoked flavor.

Once the meat strips are finished marinating, strain any excess marinade from them with a colander and place the strips either on your smoker, dehydrator, or oven trays.

You can also hang the strips instead of laying them on the racks. A pellet smoker was used when making this jerky. Prepare the smoker at 180-200 and smoke for three-5 hours.

Testing for when it's finished

It's important to remove a piece of jerky from the smoker, dehydrator, or oven and allow to cool 5 minutes before testing. Testing warm jerky will hint that the hasty isn't finished drying when it really is.

The jerky is finished when it bends and cracks just does not interruption in half. White fibers will too be seen in the meat when it is ripped in half showing information technology'southward finished drying.

Old Pro Tips:

• Marinate meat for 24 hours for full flavour
• Tin can substitute any hot sauce for Franks Ruby Hot if desired
• Double the hot sauce to actually spice up this recipe!
• Use liquid smoke that does not have many filler ingredients such as Wrights Liquid Smoke.

Recipe FAQs

Can I brand this into footing beef hasty?

Yes! Change the Soy Sauce, Worcestershire, & Frank's Red Hot to 1 tablespoon instead of ¼ cup and omit the water from the recipe. Everything else stays the aforementioned.

Do I demand a dehydrator?

No, you can use your habitation oven or a smoker to make this jerky.

How long will beef jerky last one time it's stale?

That depends on whether y'all used curing table salt and how y'all package it. Visit my page on Storing Beef Hasty for everything yous need to know almost making your jerky concluding every bit long every bit possible.

• Best Meat for Beef Hasty

• Slicing Meat for Beef Jerky

• The Ultimate Beefiness Jerky Recipe

Smoked Beef Jerky with Frank's RedHot

You have probably seen their commercials while watching your favorite show. The most recent ane I can call up of is an older lady telling a young guy "Frank's RedHot, I put that shit on everything!" Ha! Might as well put information technology on jerky!

Prep Time: thirty minutes

Cook Fourth dimension: five hours

Total Time: 5 hours 30 minutes

Course: Beefiness Jerky

Cuisine: American

Type: Beef Hasty

Flavor: Spicy

Servings: 5

Calories: 186 kcal

Lean Meat

• ▢ one lb Beef Acme Round or Venison

Marinade

• ▢ ¼ loving cup soy sauce
• ▢ ¼ loving cup worcestershire sauce
• ▢ ane teaspoon liquid smoke (Mesquite)
• ▢ 1 teaspoon cracked black pepper
• ▢ ¼ cup Frank'south RedHot
• ▢ ¼ loving cup water

• Choice a lean cut of beef and trim all visible fatty. Subsequently trimming the fatty, place the meat in the freezer for an hour or 2 to partially freeze. If purchasing already sliced beef, skip steps the freezing process as information technology is but used for large cuts of beef.

• While the meat is in the freezer, combine and mix the soy sauce, worcestershire, liquid smoke, black pepper, Frank'southward RedHot, and water in a medium size bowl or ziplock bag.

• Remove meat from the freezer and piece against the grain between ⅛" - ¼" in thickness. If using already sliced beefiness, cut into sparse strips against the grain at most an inch broad. Or skip the freezing phase and apply a jerky slicer for evenly sliced strips.

• Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.

• Later on the meat has finished marinating, remove from refrigerator and pat dry with paper towels.

• Dry in either a smoker, dehydrator, or oven. A pellet smoker was used when making this jerky.

• Smoke for 3-5 hours at 180-200F until the jerky is finished.

• The jerky is finished when information technology bends and cracks but doesn't break in half. White fibers volition also be seen in the meat.

• Allow to cool several hours before storing in airtight containers.

Quondam Pro Tips:

• Marinate longer for more season
• Substitute your favorite hot sauce
• Double the hot sauce to actually spice it up

Calories: 186 kcal | Carbohydrates: iii grand | Protein: 25 g | Fat: 6 g | Saturated Fatty: 2 grand | Cholesterol: lxx mg | Sodium: 1190 mg | Potassium: 335 mg | Carbohydrate: 1 g | Vitamin A: 10 IU | Vitamin C: 1.eight mg | Calcium: 22 mg | Iron: iii.2 mg

Let us know how it was!

shookparpur.blogspot.com

Source: https://www.jerkyholic.com/spicy-jerky-with-franks-redhot/

Bagikan Artikel ini