Jerky Nashville Hot
This fiery beef jerky is inspired by the famous Nashville hot chicken tradition, delivering intense heat with a slightly sweet undertone. The combination of cayenne pepper, brown sugar, and paprika creates a deep, complex flavor. Perfect for those who love serious heat.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutes + 8 hours marinatingPlace beef (e.g. top round) in the freezer for 1-2 hours to make slicing easier. Then slice into 3-4 mm thin strips against the grain.
Marinating
8-12 hoursWhisk all marinade ingredients in a bowl until the sugar is dissolved. Add the meat strips, mix well, cover and marinate in the refrigerator for at least 8 hours.
Dehydrating
6-8 hoursRemove meat strips from marinade, pat dry with paper towels and arrange on dehydrator trays or oven racks. Dehydrate at 70-75 °C for 6-8 hours, flipping once after 4 hours.
Finishing
30 minutesThe jerky is done when it bends without breaking and has no moist spots. Let cool at room temperature for 30 minutes, then store in airtight containers. Keeps at room temperature for 1-2 weeks.
Pro Tip
For extra heat, double the cayenne and add a teaspoon of clarified butter to the marinade – this rounds out and intensifies the heat.
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