Mango Habanero Beef Jerky

Name: Jerky Mango-Habanero
Total time: 7 h
Ingredients: 80 g Reife Mango, püriert; 8 g Habanero-Chili, entkernt und fein gehackt; 30 ml Limettensaft, frisch gepresst; 40 ml Sojasoße; 16 g Meersalz; 15 g Brauner Zucker; 5 g Knoblauchpulver

GlazeBeefDehydratingHard7-10 hrs70°C70-75°CNo wood (dehydrator)

This fiery beef jerky combines the tropical sweetness of ripe mango with the intense heat of habanero chilis for an explosive flavor combination. The natural fruit sugar in the mango caramelizes during drying and forms a sticky-sweet glaze on the meat. Not for the faint-hearted – this jerky has a long, lasting burn.

Ingredients(for 1 kg)

Ripe mango, pureed80 g

Habanero chili, deseeded and finely chopped8 g

Fresh lime juice30 ml

Soy sauce40 ml

Sea salt16 g

Brown sugar15 g

Garlic powder5 g

Instructions

Preparing the Marinade

15 minutes

Blend mango puree, chopped habanero chilis (wear gloves!), lime juice, soy sauce, sugar, salt, and garlic powder in a blender until smooth.

Preparing Meat & Marinating

12-24 hours

Slice beef into 3-4 mm thin strips against the grain. Fully submerge the strips in the mango-habanero marinade and marinate in the refrigerator for 12-24 hours.

Dehydrating

7-10 hours

Let the meat strips drain and distribute on dehydrator racks lined with parchment paper (the sugar can stick heavily). Dehydrate at 70 °C for 7-10 hours. Halfway through, flip the strips and blot away excess moisture.

Cooling & Storage

1 hour

Allow the finished jerky to cool completely – the sticky glaze will firm up as it cools. Due to the high sugar content, refrigerated storage is recommended. Keeps up to 3 weeks in the refrigerator.

Pro Tip

Always wear gloves when handling habanero chilis. The mango marinade can be blended before use for a smoother, more even coating on the meat.

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