Carolina Reaper beef jerky is a type of dried meat snack made from beef that is seasoned and marinated with spices, including the Carolina Reaper chili pepper.
The Carolina Reaper is known as the world’s hottest chili pepper, which gives the beef jerky a very intense and spicy flavor.
The intense heat of this chili pepper makes the recipe perfect for those craving an exceptionally spicy beef jerky.
It’s a unique feature of this jerky recipe that makes it truly special.
Additionally, our recipe contains a distinct mix of spices that amplify the beef’s flavor.
The delightful combination of garlic powder, onion powder, and Carolina Reaper powder can be customized with alternative spice blends to match your preferences.
This jerky is ideal for those who enjoy a seriously spicy snack and appreciate the heat and unique taste the Carolina Reaper pepper adds to the jerky.
Step 1: Ingredients for Carolina Reaper Beef Jerky
Before you start making Carolina Reaper beef jerky, make sure that you have the following ingredients:
- 1/4 cup of soy sauce
- 1/2 tablespoon of Worcestershire
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of cane sugar
- 1 teaspoon of the Carolina Reaper powder
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And, of course, your choice of beef.
In this recipe, I chose to use very lean ground beef, specifically eye-of-round.
However, other cuts such as top round, bottom round, or flank steak work well too. Just ensure the meat you select is lean.
Step 2: Prepare the Beef
If the meat is overly fatty, make an effort to trim off as much fat as possible.
We need around 1 pound (or 454 grams) of beef for the recipe.
First, freeze your meat for approximately 1 to 2 hours.
This will make it easier to cut the beef, as it can become difficult to slice when it’s too hard.
Cut the meat into thin strips.
Eye-of-Round is an excellent choice for this purpose due to its clearly visible grain, making slicing more manageable.
Step 3: Prepare Marinade
Combine all the marinade ingredients in a container or plastic bag and add the beef strips.
Refrigerate the mixture for a duration ranging from 5 hours to overnight.
Step 4: Prepare Marinade
Once the beef has marinated, it’s important to drain any excess liquid.
To do this, place the meat on a paper towel, which will absorb some of the marinade.
This Carolina Reaper beef jerky recipe is cooked in a dehydrator. This recipe also works in an oven or smoker; make sure to follow the manufacturer’s instructions. This is important and crucial for the jerky to dry properly.
- EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
- ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
Spread the meat strips evenly across the trays.
Dehydrate the meat for approximately 5-6 hours at 160-170 degrees Fahrenheit or until the jerky reaches 165 degrees Fahrenheit and can bend without breaking.
Once cooked, my jerky weighed 6.5 ounces or 184 grams.
Recipe
This recipe serves five (5) people and requires me 13 hours and 30 minutes to make.
- preparation time: 30 minutes
- marinade time: 7 hours
- drying time: 6 hours
| Ingredients | Cost | |
| 1 lb. of beef; I choose eye of round beef, but any could work | $6.84 per 1 lb in Wallmart | |
| 1/4 cup of soy sauce | $1.52 for a 15 oz. container at Walmart ( 1/4 cup or 2 oz. = 0.20 cents ) | |
| 1/2 tablespoon of Worcestershire | $1.00 for a 10 oz. container at Wallmart (2 tbsp per oz. or 0.03 cents per 1/2 tbsp) | |
| 1 tablespoon of cane sugar | 0.03 cents per 1 tablespoon of granulated sugar | |
| 1 teaspoon of the Carolina reaper powder | $12.95 for 2 oz. a container at Walmart (6 tsp. per oz. means that 1 teaspoon equates to 1.08 cents or 0.08 cents) | |
| 1 teaspoon onion powder | Between $4 and $5 for a 1.73 oz. container (6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents) | |
| 1 teaspoon garlic powder | Between $4 and $5 for a 2.33 oz. container (6 tsp. per oz. means that 1 teaspoon equates to 0.28 cents) | |
| Total Cost: | $7.84/6.5 oz. (full cost: meat + ingredients) |
Shot Instruction
Equipment
Ingredients
- 1 lb. 1 lb. of beef; I choose eye of round beef, but any could work
- 1/4 cup of soy sauce or your favorite cut (any could work)
- 1/2 tablespoon of Worcestershire
- 1 teaspoon of soy sauce
- 1 teaspoon onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon cane sugar
- 1 teaspoon of Carolina reaper powder
Instructions
- Trim all visible fat from beef, then pop the meat in the freezer for 50 – 60 minutes or until firm
- Slice the beef along the grain (the long, fibrous streaks) into 1/8-in.-thick strips
- Add the marinade to the container with the beef and store it in the refrigerator, covered, for 6 – 12 hours
- Remove the liquid from the beef: let it drain on a paper towelLet the meat dry in the dehydrator for 5 – 6 hours or until the beef becomes dry and leathery.
Nutrition
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy
I really liked the marinade.