For a healthy snack option, you must go for the spicy Ghost Jerky. You can take this snack with you on hiking, trips like everywhere. It is easier to make but takes a little longer to get prepared. Don’t worry because the results are awesome. You can also buy store-made jerky but it contains extra salt and stuff which I don’t like so I prefer to make it at home.
Jerky is a filling snack and there are a lot of methods to get it cooked but this dehydrator one is my top one as it is one of the reasons for me to own a dehydrator.
INGREDIENTS
- 2 pounds London broil
- 1/2 cup brown sugar
- 2 tablespoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons spicy chili powder (ghost pepper powder mix)
- 2 tablespoon Cajun seasoning blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon cumin
- Salt to taste
- Pepper to taste
Steps to make Ghost Pepper Jerky
- To make the slicing easier, you first have to cover the London broil in plastic wrap or foil and then put it in the freezer for one hour or more. This will partially freeze the broil and then it will be easier to slice it.
- After the required time, take the broil out of the freezer. Slice it into strips using the cutting board and a big knife.
- Keep each strip at least 1/4 inch thick.
- In a large bowl, mix the onion powder with the garlic powder ad add vinegar to it. Also, add the Cajun seasoning blend. Mix well. To spice up the mixture, add the red powder.
- Also, how can we forget the sugar and the Worcestershire sauce? Blend them well in your marinade.
- Add the cumin in the end along with salt and pepper.
- After a good mix dip the strips in the batter.
- Else take a plastic bag and add chicken to it. Then pour the prepared mixture into this bag. Shake the chicken well with the mixture so that it will absorb all the flavors.
- Refrigerate the packed meat for some time.
- Then take the chicken out of the fridge, drain the leftover mixture.
- Bake the strips in the oven by placing them on the baking dish.
- Bake for 15-20 minutes and then put them on the dehydrator trays at a specific temperature of 160 degrees F. Continue dehydrating for 6-8 hours.
- Once they are cool, store them in containers and enjoy them whenever you want.
FAQs?
How can we store jerky?
You should store them in sealed bags, air-tight containers, or vessels. They can stay up to a month. Also, you can freeze them for about a year.
Do we need a dehydrator for this recipe?
Yes, if you do not have a dehydrator you must have one as it is essential in a kitchen. From my side, I can suggest to you the two best dehydrators that are: The NESCO which is a smaller one while The Excalibur a bigger one.
Ghost Pepper Jerky Recipe
Ingredients
- 2 pounds London broil
- 1/2 cup brown sugar
- 2 tablespoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons spicy chili powder ghost pepper powder mix
- 2 tablespoon Cajun seasoning blend
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon cumin
- Salt to taste
- Pepper to taste
Instructions
- To make the slicing easier, you first have to cover the London broil in plastic wrap or foil and then put it in the freezer for one hour or more. This will partially freeze the broil and then it will be easier to slice it.
- After the required time, take the broil out of the freezer. Slice it into strips using the cutting board and a big knife.
- Keep each strip at least 1/4 inch thick.
- In a large bowl, mix the onion powder with the garlic powder ad add vinegar to it. Also, add the Cajun seasoning blend. Mix well. To spice up the mixture, add the red powder.
- Also, how can we forget the sugar and the Worcestershire sauce? Blend them well in your marinade.
- Add the cumin in the end along with salt and pepper.
- After a good mix dip the strips in the batter.
- Else take a plastic bag and add chicken to it. Then pour the prepared mixture into this bag. Shake the chicken well with the mixture so that it will absorb all the flavors.
- Refrigerate the packed meat for some time.
- Then take the chicken out of the fridge, drain the leftover mixture.
- Bake the strips in the oven by placing them on the baking dish.
- Bake for 15-20 minutes and then put them on the dehydrator trays at a specific temperature of 160 degrees F. Continue dehydrating for 6-8 hours.
- Once they are cool, store them in containers and enjoy them whenever you want.
