Spicy Jerky


This beef jerky has just been put in the dehydrator. Leave lots of air space between pieces for faster drying. Try to dry at below 110?F for best results.

2 pounds pastured beef sirloin tip roast, defatted and sliced into pieces
4 whole organic red chilli peppers, freshly ground
1T whole organic green peppercorns, freshly ground
1T coarse sea salt, freshly ground
1T local honey (optional)
1/4c Easy Worcestershire Sauce (optional)

Defat any lean cut of beef. Usually the back-end cuts are the leanest. Slice up the lean meat in thin pieces. (Save the fatty meat pieces and season with sea salt. Quick cook in the oven for a delicious snack.)

Add the ground spices to the sliced beef and mix well. If there is time, let the meat sit overnight in the fridge for the flavours to meld. Lay the meat slices on the dehydrator sheets. If possible, dry the meat at a temperature below 110?F.

The drying time will vary from 12 to 24 hours. Meat dries very quickly so periodically check for dryness. Remove from dehydrator and store in a dry place or in the freezer.


Here is the sliced beef mixed with the spices. If you have time, let the mixture sit overnight in the fridge for the flavors to meld.


This jerky has been drying for about 12 hours. Some people like their jerky chewy and some people prefer a drier product. Try the jerky at different stages to find out the way you like it.

Updated December 8, 2016: Adding 1/4c-1-3c of the Easy Worcestershire Sauce to the meat makes an extra spicy jerky with a softer texture when dried. I highly recommend adding the sauce!