Smoky Habanero Beef Jerky

beef jerky in dehydrator

I came up with a recipe to combine two of my favorite things: beef jerky and El Yucateco Black Label Reserve chile habanero hot sauce. While the ingredients look like this will pack a big, spicy punch, I promise that it’s only medium spicy.

Lots of folks have opined on techniques for making beef jerky. I recommend reading the advice from Fresh Off the Grid:


  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp freshly ground black pepper
  • 1/4 cup low sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 Tbsp El Yucateco Black Label Reserve chile habanero hot sauce
  • 1/4 tsp hickory liquid smoke
  • 2 lbs lean cut of beef, sliced thinly

Mix up the marinade in a gallon ziplock bag. Add the sliced beef. Marinate in the fridge at least 4 hours, preferably overnight.

Cook in a dehydrator at 165° for 3-5 hours. Check it after a few hours and pull it out of the dehydrator when the jerky is as cooked and pliable as you like.