Habanero Mango Beef Jerky

Name: Habanero-Mango Jerky
Total time: 7 h
Ingredients: 80 g Reife Mango, püriert; 8 g Habanero-Chili, fein gehackt; 40 ml Sojasauce; 20 ml Limettensaft, frisch gepresst; 10 g Brauner Zucker; 4 g Knoblauchpulver; 4 g Ingwerpulver

MarinadeBeefDehydratingHard7-9 hrs70 °C70 °CCherry + Apple

Tropical and fiery dried beef with the fruity sweetness of ripe mango and the intense heat of habanero chili. The fruit acid in the mango acts as a natural tenderizer and helps the flavor penetrate deep into the meat. A bold jerky for heat enthusiasts.

Ingredients(for 1 kg)

Ripe Mango, pureed80 g

Habanero Chili, finely chopped8 g

Soy Sauce40 ml

Lime Juice, freshly squeezed20 ml

Brown Sugar10 g

Garlic Powder4 g

Ginger Powder4 g

Instructions

Preparing the Marinade

15 min.

Blend mango flesh with habanero, soy sauce, lime juice, brown sugar, garlic powder, and ginger powder in a blender until smooth. Check consistency – it should be creamy but not too thin.

Marinating

12-24 hours

Cut beef across the grain into 3 mm thin strips. Coat completely with the marinade and marinate in the refrigerator for 12-24 hours. The mango acid begins to gently tenderize the meat.

Safety Heating

10 min.

Carefully remove excess marinade from the meat strips, place on a rack, and heat in the oven at 160 °C for 10 minutes. The mango marinade can darken quickly – watch carefully.

Dehydrating

7-9 hours

Dehydrate at 70 °C. Test regularly after 6 hours. The finished jerky has a slightly sticky, fruity-spicy surface. Allow to cool completely before packaging.

Pro Tip

Always wear protective gloves when handling habanero. For less heat, use only half the habanero and remove all seeds completely.

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