Total Jerk Recipe eBook

Ghost Pepper Challenge Beef Jerky

High-heat marinade for true spice lovers.

Ingredients

• 2 lb lean beef, sliced 1/8–1/4 inch
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp chipotle powder
• 1/2–1 tsp ghost pepper powder (to tolerance)

Directions

1. Trim fat and slice chilled beef against the grain.
2. Whisk all marinade ingredients until sugar dissolves.
3. Coat beef strips thoroughly in marinade inside a sealed bag or container.
4. Marinate 8–16 hours refrigerated; stir or flip once halfway.
5. Pat strips dry thoroughly.
6. Dry at 160°F for 4–6 hours until leathery and flexible with slight cracking.
7. Cool fully; store airtight in fridge for best flavor stability.