This Jalapeno Ground Beef Jerky is a fairly traditional flavour for jerky, and it's one of our all time favourites. Expect to make multiple batches every time!
I know I say “My favourite jerky” a lot - honestly, it’s hard to really pick a favourite at this point.
I can tell you, though, that we make MASSIVE amounts of this beef jerky. It’s not as fancy as some of our other favourite jerky recipes - like my Spicy Orange Chicken Jerky - but it’s a really great go-to jerky recipe.
This recipe actually started out as Jalapeno Chicken Jerky. My husband can’t eat beef jerky, so jalapeno was just one of the ways I’d dress up basic ground chicken jerky for him.
I try to stay out of “his” jerky, because he’s not able to eat “my” jerkies.
Unfortunately... that was incredibly difficult when it came to that jalapeno chicken jerky. We’d make tons of that one, also!
What can I say, we get pretty territorial over our jerkies when they start running out, LOL!
Anyway, this is a super easy recipe. Aside from pureeing the peppers with the other seasonings and such, it works up just like my other ground jerky recipes.
Just a few minutes of actual work, a few hours of waiting... and you’ll have your own batch of jalapeno beef jerky!
Just, you know... make extra!
Equipment
There are two specialized pieces of equipment that I use for making beef jerky, beyond the basics like spoons, bowls, and measuring cups:
A Food Dehydrator
While you can apparently make homemade beef jerky in a regular home oven, I’m not a fan of running one for hours on end.
I’ve had food dehydrators before - the basic kinds with no time or temperature controls, - and I’d always been too nervous to try making jerky in them. I need more control over - and knowledge of - the drying process, when raw meat is concerned.
I’ve since upgraded to a Cosori 6 Tray Food Dehydrator, and LOVE it.
It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies I’ve been making!
Think of it this way - The same size of jerky that I tend to make goes for about $4 in a gas station.
I get about 10-15 strips out of a batch (varying by recipe) - let’s average that out to 12. That’s $48 worth of jerky, for $8 or less. Make 5 batches, that’s your $200 in savings!
Anyway, we’re using a dehydrator a LOT more, now that we have a nice one. Having the control over the temperature really opens up the possibilities.
A Jerky Gun
Also known as a “jerky cannon”, this is basically a food grace caulking gun that you use to pipe out strips of beef jerky onto your parchment paper.
Mine is the XINQIAO Jerky Gun Food Grade Plastic Beef Jerky Gun Kit . Regular $35 (Canadian) on Amazon, but it had a coupon for something like 25% off, when I purchased it.
Worth every penny, even if I’d paid full price!
I’ve heard of people making jerky by spreading the mixture out, flattening it with a rolling pin, then cutting it with a pizza cutter, but to be honest, that sounds fussy.
The very first time I used my jerk gun, I was HOOKED. I had no idea that the jerky making process could be so quick and easy!
I’ve never been one for single-function, special equipment in the kitchen... but I LOVE it.
Ingredients
With only 2 exceptions, the ingredients in this jalapeno beef jerky recipe are super simple - you probably even have them on hand!
As for those last two, they may be specialty, but I use them in pretty much all of my jerky recipes. They’ll definitely get used, if you’re a jerky fan!
Some notes for you:
Extra Lean Ground Beef
Use the highest quality ground beef you can, when making beef jerky.
Also, aim for the leanest meat you can get. I usually use extra lean ground beef, but lean ground beef will work as well.
Leaner meat will have a better shelf life than higher fat meat will - fat can go rancid.
Fresh Jalapeno Peppers
It may look like you’re adding a LOT of Jalapenos to this recipe, but the heating and drying process mellows them out a little.
There are ways you can adjust the heat of this recipe, though:
1. Peppers that are shiny and bright green tend to have less heat than darker peppers with blemishes or white lines on them.
2. You can leave the seeds and ribs in if you like, for a bit of extra heat. We usually do!
3. Feel free to add or omit one pepper... but I wouldn’t go too far beyond one. Then, you’ll start to get into really changing the proportions of meat-pepper-liquid in the recipe, and you may run into texture issues with the final product.
Soy Sauce, etc
Use a good tasting soy sauce.
If you want to make gluten free beef jerky, use coconut aminos (that’s what I tend to use, when making a batch for myself!), or gluten-free tamari.
If you’re using coconut aminos - or a low sodium soy sauce - you might want to add an extra ¼ teaspoon of the regular salt, if you’re not worried about your salt intake. It works just fine without adding the extra salt, though.
Liquid Smoke
As with all of my jerkies, you’ll need some Liquid Smoke - a little goes a lot way!
I only use a small amount in this Jalapeno Beef Jerky Recipe, to give it a traditional “jerky” flavour - it’s not at all overpowering, just an accent.
Prague Powder
Prague Powder is one of a few different curing salts out on the market. It’s not something you’ll normally cook with, but it’ll last a long time - a little goes a long way!
I use Prague Powder #1 Cure, same as I use for my Montreal Smoked Meat Recipe, Back Bacon Recipe, Homemade Corned Beef Recipe, and Peameal Bacon Recipe.
This is a bright pink curing salt that’s a mixture of salt and sodium nitrite. It’s commonly used in cured meats - like pepperoni or summer sausages - and is what gives the finished beef jerky its characteristic red colour.
Beyond aesthetics, it also contributes to giving dehydrated meat that iconic jerky flavor, AND helps ensure that your homemade meat snack will be good to eat for a long time. It does this by preventing the growth of bacteria, during and after the drying process.
A couple of things to note:
1. Prague Powder is pink, but it is NOT the same thing as Himalayan pink salt!
2. Prague cure is only to be used in small amounts for curing meats, and should never be consumed as-is. The measurements are important - if you want a saltier jalapeno beef jerky, add some regular salt, rather than increasing the curing salt.
Everything Else
Rounding out this recipe, you will need:
Brown Sugar or Honey
Garlic Powder
Onion Powder
Salt
... as always, I don’t really have anything to add, when it comes to these last few ingredients!
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How to Make Jalapeno Beef Jerky
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator trays, set aside.
In a mini food processor, blitz chopped jalapenos, soy sauce, honey/brown sugar, liquid smoke, garlic and onion powders, salt, and Prague cure until a paste forms.
Using freshly washed or gloved hands - combine ingredients well. REALLY well - for best results, it’s better to overhandle it, than to under-mix it.
Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
Dehydrate in a food dehydrator at 165 F for 2 hours.
Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the beef strips.)
To test for doneness, remove a piece of jalapeno ground beef jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
Jalapeno Ground Beef Jerky Storage
Allow beef jerky to cool COMPLETELY to room temperature before packaging.
Jalapeno Beef Jerky will keep at room temperature (in a cool dark place) for a week or so, or a few weeks in the fridge.
If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of beef jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
More Homemade Jerky Recipes
Are you someone who loves to bring jerky on road trips, hiking trails, and when camping? Me too! Here are some of my go-to recipes for homemade jerkies!
Basic Ground Beef Jerky
Blueberry Bison Jerky
Chipotle Chicken Jerky
Ginger Beef Jerky
Ground Venison Jerky
Homemade Salmon Jerky
Honey Garlic Chicken Jerky
Jalapeno Chicken Jerky
Jerk Chicken Jerky
Lingonberry Elk Jerky
Mango Habanero Chicken Jerky
Mushroom Jerky, 2 Ways
Pumpkin Spice Chicken Jerky
Rosemary & Blueberry Beef Jerky
Spicy Garlic Chicken Jerky
Sriracha Chicken Jerky
Tofu Jerky, 2 Ways
Pepperoni Jerky
Jalapeno Ground Beef Jerky
Equipment
- 1 Jerky Gun
- Food Dehydrator
Ingredients
- 3 Jalapeno Peppers finely chopped
- 2 tablespoon Coconut Aminos or Soy Sauce or Tamari
- 2 teaspoon Brown Sugar or Honey
- 2 teaspoon Liquid Smoke
- 1 lb Extra Lean Ground Beef Or Lean Ground Beef
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- ¾ teaspoon Salt
- ¼ teaspoon Prague Powder #1 Cure
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- In a mini food processor, blitz chopped jalapenos, soy sauce, and liquid smoke until a paste forms.Add to a medium mixing bowl, along with the remaining ingredients.
- Using freshly washed or gloved hands - combine ingredients well. REALLY well - it’s better to over handle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours..
- To test for doneness, remove a piece of beef jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
- Allow jalapeno ground beef jerky to cool COMPLETELY to room temperature before packaging.
Notes
Nutrition
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One of our absolute favourite jerky recipes - hope you love it too!