Making homemade Venison Jerky is fun and easy! Making homemade spicy habanero venison jerky is even better! This video is a step by step how to recipe for homemade habanero pepper venison jerky that also works with any other lean red meat. I cover tips on using 3 different methods to dry your meat, your oven, smoker, or dehydrator. Follow along and you’ll be chewing on a fresh batch of spicy jerky in no time!
INGREDIENTS:
1-2 Lbs. Lean Red Meat (Beef: Flank Steak, Rounds, or Sirloin. Venison: Any really, but larger ham muscles, or loin would be ideal) (1/2-1 kilo)
1-2 Tbsp. Red Pepper Flakes, or other dehydrated chili pepper seasoning to sprinkle over jerky (10-20 grams)
MARINADE INGREDIENTS:
2-4 Large Habanero Peppers (or more if smaller)
1 Tsp. Garlic Powder (5 grams)
1/2 Cup Soy Sauce (120 ml)
1/2 Cup Worcestershire sauce (120 ml)
1 Tsp. Apple Cider Vinegar (5 ml)
1 Tsp. Kosher Salt (5 grams)
1 Tbsp. Brown Sugar or Honey
2 Tsp. Black Pepper (10 grams)
2 Tsp. Cayenne Pepper (10 grams)
1 Tsp. Paprika (5 grams)
2 Tsp. Red Pepper Flakes (10 grams)
SUPPLIES:
1 Large Mixing Bowl for Marinade
1 Large Ziplock Bag
1 Large Baking Sheet covered in paper towels
Tongs/gloves
Sharp Knife
Working Oven, Smoker, or Dehydrator
Toothpicks (optional for oven method)
Here’s where you can purchase the dehydrator I used in this video on Amazon: https://amzn.to/2SSSpoK
(As an Amazon Associate I earn from qualifying purchases.)
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Thank y’all so much for watching! If you have any questions or if there’s anything you’d like to see, feel free to leave a comment below. I’m always up for talking food, trying new things, and helping others discover new recipes.
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-Drew
Original of the video here
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