Apple Habanero Beef Jerky Recipe

This Apple Habanero Beef Jerky recipe is another scorchingly hot jerky. Even with the apple, vinegar and sugar taming the habaneros the heat still comes through very strongly.

If you don't love spicy foods but still want to try a version of this you can reduce the number of habanero peppers used or even substitute jalapeno peppers for a much milder version of the apple habanero beef jerky.

Apple Habanero Beef Jerky Recipe

Apple Habanero Beef Jerky Ingredients

For the Apple Habanero Marinade

2 cloves garlic, diced
1 shallot, diced
1 tablespoon fresh ginger, diced
4 sweet apples, chopped
1 cup of apple cider vinegar
2/3 cup white sugar
2/3 cup brown sugar
5 to 10 habanero peppers, roughly chopped
2 teaspoons salt
6 tablespoons lemon juice

For the Beef Jerky

3 lbs. of meat (about 1360 gm)
1/2 to 1 cup apple habanero marinade

Apple Habanero Beef Jerky Instructions

For the Apple Habanero Marinade

Over high heat cook the garlic, shallots, ginger in hot oil until soft, about 5 minutes. Add the apples and cook for another 5 minutes. Add the vinegar and bring to a boil. Then stir in the white and brown sugar and stir to dissolve.

Add the habanero peppers and salt and simmer for 30 minutes. Add the lemon juice to the mixture and transfer the habanero apple mixture to a blender. Let the sauce cool some and then puree in the blender.

Let the sauce cool completely before adding it to the beef.

For the Apple Habanero Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag.

Pour the apple habanero marinade over the meat and mix well. Store the meat in the fridge for at least 4 to 8 hours, or overnight.

Making Apple Habanero Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

Making Apple Habanero Beef Jerky in a Dehydrator

Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Apple Habanero Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the apple habanero beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the jerky in tightly sealed containers then refrigerate or freeze. The apple habanero beef jerky will last in the refrigerator for a month or two and in the freezer for several months.