4 hrs 30 mins
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!
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Units: US | Metric
- 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)
- 1/2 teaspoon ground black pepper
- 1 -2 dried jalapeno peppers or 1 tablespoon red pepper flakes
- 1Slice meat across the grain 1/4" slices.
- 2If using whole dried jalepeno's put them into food processor and pulse until well chopped.
- 3Add remaining ingredients into food procesor and mix well.
- 4Transfer dry ingredients to a gallon ziplock bag
- 5Add about 1/3 of the meat slices to bag, close and shake making sure meat is well coated.
- 6Place coated meat onto food dehydrator trays and repeat step 5 until all meat is coated.
- 7Set 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).
- 8Finished jerky should be kept in air tight container or bag in the refrigerator.
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Nutritional Facts for Hot & Sweet Beef Jerky
Serving Size: 1 (158 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 255.3
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 1.6 g
- Cholesterol 79.1 mg
- Sodium 260.8 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 0.0 g
- Sugars 21.1 g
- Protein 30.0 g
The following items or measurements are not included:
fajita seasoning mix
Tony Chachere's Seasoning