Chili Garlic Beef Jerky Recipe

Chili Garlic Beef Jerky Recipe

There are a few things that make chili garlic beef jerky special. This beef jerky has a strong hot flavor that is perfect for those who love spicy food. The beef is tender and juicy, and the flavors are well-balanced.

There is a slight sweetness from the brown sugar, and the heat from the chili peppers gives this jerky a nice kick. It is definitely worth trying this jerky.

1. The Ideal Cut for Chili Garlic Beef Jerky

The ideal cut of meat for making beef jerky is any round roast. Roasts from the top round, bottom round, or the eye or round are perfect for this recipe. Although a London broil is typically a flank steak, it is also an excellent pick for jerky.

They are reasonably priced, wonderfully meaty, and almost fat-free. Most foods contain fat to enhance flavor, but the fat in beef jerky causes it to spoil faster. I like lean beef cuts like bottom round, eye of round, and for this recipe, I decided to use a bottom round cut.

Beef for chili garlic jerky
Beef for our recipe

2. Ingredients You Need

Most ingredients needed to make beef jerky at home are accessible pantry staples. Spices and sauces can be varied to achieve your favorite flavor.

Chili Garlic Beef Jerky Ingredients
Ingredients for Chili Garlic Jerky
  • 3 tablespoons of Chili Sauce (Sriracha)
  • 1/2 cup of soy sauce
  • 1 tablespoon of brown sugar
  • 1 Garlic glove
  • 1 teaspoon of crushed red pepper
  • 1/4 teaspoon of Prague Powder #1 curing salt

And of course a beef. We need about 1 pound.

Weighing the meat for Chili Garlic Jerky
Weighted the beef (437 gram.)

3. Prepping the Beef

Firstly, we need to remove all fat from the beef.

Removing fat from our meat
Removing the Fat

Secondly, we must leave the beef in the refrigerator for about an hour. It helps with cutting, making it easier.

Cut the beef into thin slices with a sharp knife and mix it with a marinade.

Slicing the beef
Slicing the beef

To make the marinade, combine all of the ingredients in a container Use a measuring cup to acquire the correct proportions.

Measure cup
Measuring cup

The meat must first marinade in a delicious sauce for several hours, ideally up to 24 hours, to produce the most delicious jerky possible.

Making the marinade for our beef jerky
Marinade for our beef jerky

4. How to Make Beef Jerky in a Dehydrator

You should reduce the extra liquid by putting the beef on paper towels for a few minutes.

Placed strips on paper towels
Placed strips on paper towels
Beef jerky placed on the dehydrator
Beef jerky placed on the dehydrator

Using a dehydrator is the easiest method for creating Chili Garlic beef jerky. As soon as the thin beef strips are on the dehydrator trays, preheat the appliance to 160 – 175 Farangete.

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
13,159 Reviews
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
  • 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

The beef jerky is done when it feels dry to the touch and cannot be bent without cracking. The jerky needs to be at least 160 degrees inside and should bend slightly before breaking.

If it snaps suddenly, like a cracker, it is overdone. You should check the jerky periodically while it is cooking to see if it is done. If jerky is cut thin enough, it should cook in less than four hours.

Beef jerky after dehydration
Beef jerky after dehydration

You’ll end up with 6.9 ounces ( 197 g. ) of Chili Garlic beef jerky.

Weighing beef jerky after dehydration in grams
Weighing beef jerky after dehydration in grams

Recipe

Makes 5 servings
Preparation Time: 30 minutes
Marinade Time: 6 hours
Drying Time: 5 hours

IngredientsCost
1 lb beef — bottom round (any could work)$9.15 per 1 lb. at Walmart
1/4 teaspoon Prague Powder #1 curing salt Between $12 and $13 for a 2.5 lb. pack
(96 teaspoons per pound means that 1/4 of a teaspoon equates to 0.01 cents)
1 garlic gloveBetween $0.4 and $0.5 per whole garlic at Walmart.
1/2 cup of soy sauce$1.52 for a 15 oz. container at Walmart
( 1/4 cup or 4 oz. = 0.40 cents )
1 tablespoon brown sugar$2.17 for 2lb. container at Walmart
(31 tbsp. per pound means that 1 tbsp. equates to 0.04 cents)
1 teaspoon of crushed red pepper
$0.98 per 1.75 oz. container at Walmart
(6 tsp. per oz. means that 1 teaspoon equates to 0.09 cents)
3 tablespoons of Chili Sauce (Sriracha)$1.76 for a 9 oz. container at Walmart
(2 tbsp per oz. – 0.20 cents equates 0.30 cents per 3 tablespoons)
Total Cost:$10.39/6.9oz. (full cost: meat + ingredients)

Step-By-Step Instructions

Chili Garlic Beef Jerky Recipe

Chili Garlic Beef Jerky Recipe

There are a few things that make chili garlic beef jerky special. This beef jerky has a strong hot flavor that is perfect for those who love spicy food. The beef is tender and juicy, and the flavors are well-balanced.
No ratings yet
Prep Time: 30 minutes
Cook Time: 5 hours
Marinade Time: 6 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 5
Calories: 202kcal
Author: Charles
Cost: $10.39

Ingredients

  • 1 lb eye of round or your favorite cut (any could work)
  • 3 tablespoons of Chili Sauce (Sriracha)
  • 1/2 cup of soy sauce
  • 1 tablespoon brown sugar
  • 1 glove of garlic
  • 1 teaspoon of crushed red pepper
  • 1/4 teaspoon of Prague Powder #1 curing salt

Instructions

  • Freeze the beef for 1-2 hours. As a result, thin slicing will be less difficult
  • Slice the beef very thinly against the grain
  • Combine the marinade ingredients. Mix the sliced meat and marinade in a container and let it sit for the night. Make sure the meat is well covered before placing it in the refrigerator
  • Remove the beef from the container and dry using some paper towels (drying with a paper towel will speed up cooking time)
  • Place the jerky strips on the dehydrator trays in a single layer and dry them at 160 F. (This can also be done in the oven; or in an electric smoker)
  • Dehydrate it until the beef jerky is dry and cracks when you bend it.

Nutrition

Serving: 39.4g | Calories: 202kcal | Carbohydrates: 6.3g | Protein: 29.3g | Fat: 5.7g | Saturated Fat: 2.1g | Cholesterol: 81mg | Sodium: 1420mg | Potassium: 438mg | Fiber: 0.3g | Sugar: 2.2g | Calcium: 11mg | Iron: 18mg
Tried this recipe?Let us know how it was!

 

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