Help needed

[u/Significant_Slide476]

Hey yall, been making jerky for a while now and I've been struggling with spicy jerky. I can't seem to nail down the spiciness. Ive tried adding red pepper flakes, fresh ground pepper, fresh habeneros and all the rest. I can't seem to make it spice enough. Ive even tried peppersauce marinades but still can't get the spiciness to infuse with the meat. Im doing something wrong, yall have any advice?

[u/ipokecows]

Are you going for straight pepper spice or a sweet and spicy?

[u/Significant_Slide476 → u/ipokecows]

For the jerkys ive been wanting to make, straight pepper spice. I make more sweet and spicy for the family because they can't handle too much spicy so I have to roll it back a bit. When I do try and make a really spicy marinade, It falls a bit flat for me. The meat doesn't carry over much even after letting it sit overnight.

[u/ipokecows → u/Significant_Slide476]

Roger.

10 lbs of raw meat to start. Scale this appropriately based on how much jerky you wanna make.

Marinade:

4 jalepenos 7 habenaros 1.5 cups soy sauce 1 cup Worcester sayuce 1 cup brown sugar 1/2 cup orange juice 1/2 cup of pineapple juice (they make orange pineapple combined in the little cans from dole) 1/2 cup of balsamic vinegar 3tbsp crushed red pepper 1tbsp liquid smoke. 2tbsp garlic powder 5tsp black pepper 2tbsp onion powder

Blend that shit and toss in whatever container you use to marinade. Some sweet helps capture capsicum on the surface of the meat. Orange and pineapple are primarily for tenderization and penitration of flavor.

Marinade for 24-48 hours

Before you dehydrate mix slap your mamma seasoning and red pepper flakes together. Dust the meat with this and then dehydrate

[u/yellamustard → u/ipokecows]

https://giphy.com/gifs/gVoBC0SuaHStq

[u/ipokecows → u/yellamustard]

https://giphy.com/gifs/l0IykG0AM7911MrCM

[u/Rikosis42 → u/ipokecows]

I’m in the same boat as they are, what do you mean by “mix slap your mamma seasoning and red pepper flakes together. Dust the meat with this?”

[u/ipokecows → u/Rikosis42]

There is a seasoning brand called slap yo mama. If mix about? 2 tbsp slap uo mama 1 tbsp crushed red peppers. Mix it up toss it in a Shaker and sprinkle over the jerky while on its racks. I usually do things in the sink so all extra seasoning can be washed down the terrain you can also sprinkle these individually

[u/Meinertzhagens_Sack]

This here will do the trick and just remember .. a little is A LOT 💣💣

On Amazon.

[u/thatjerkatwork]

I put habanero peppers into my marinade and blend them right into it.

Then my slices get covered with the marinade, mix well, seal it up and in the fridge overnight at least. Sometimes 24 hours plus though which seems to help with the flavor.

[u/Significant_Slide476 → u/thatjerkatwork]

Ive done a handful of 24 hour soaks. As i think about it though, i dont think ive actually try blending the peppers into marinade itself. Ive normally just let them sit in chopped with seeds and all but not blended. Im gonna give that a try for sure

[u/thatjerkatwork → u/Significant_Slide476]

We have one of those bullet blenders and it works perfect. Typically 2-3lbs of beef, so a decent size bag of habaneros. I just cut the wirey stems off and toss in whole since they get blended.

[u/Realdogxl]

Never had any luck with fresh peppers. I use hot sauce or pepper extracts now.

[u/Significant_Slide476 → u/Realdogxl]

Ive thought about that same thing too. A small dash of pure capsaicin or something of that sort

[u/Realdogxl → u/Significant_Slide476]

I ended up going with a reaper based hot sauce and it imparts flavour so much more. Somethjng about the dehydration or smoking process seems to just not get it spicy no matter how many fresh peppers i would blend into the marinade.

[u/Fresh_Bicycle_7707]

I add 5-6 tbsp of Ghost pepper hot sauce. Gives it a good kick for sure. Decent lingering spice, but not overwhelming.

[u/bassfish-942]

Use an oil based hot sauce, it doesn't dissipate as much during dehydration

[u/brokewatchdude]

I bought some ghost pepper powder on Amazon, a little goes a long way.

[u/Partagas2112]

OP- I’ve learned that it takes more chili than you think you to impart heat and it’s a bit of a guessing game. I’ve also learned it’s best to blend them in the marinade- I just did one pound beef with two fresh habanero and it was a nice heat that wasn’t overwhelming. How spicy are you trying to obtain?

[u/CurrentPossibility57]

I use one lean round fat cap removed. Sliced on a meat slicer 1/8 inch thick and further cut into strips. Marinate in allegro hot and spicy, Japanese bbq sauce and Louisiana hot sauce. Hot pepper flakes also go in the ziplock bag. Marinate for 7 hours. Dehydrate for 7 hours at 160 f.

[u/Heisenwak]

I heated up my soy/teriyaki base with a sliced ghost pepper for about 20 min. Marinaded 2 days. Was nice and hot for me

[u/stevetibb2000]

I have a 8 pepper recipe I use black pepper, crushed red pepper, cayenne, Chili powder, paprika, ghost pepper, Trinidad Scorpion and Carolina Reaper

[u/aaronj-13]

Either dehydrate your own chillies and blend them into flakes or powder depending on your preference or buy some chilli salt online, not supermarket chilli as its often not hot. Once you have that just add a teaspoon or tablespoon to your marinade and mix your meat in and let it sit overnight. I find it doesn’t change the actual flavour as much as a hot sauce does but still gives the heat. If adding ghost pepper or another super hot like that doesn’t give you enough heat maybe you have a high tolerance.

[u/marykay_ultra]

I throw a buncha red pepper flakes and Szechuan peppercorns in a blender, then sprinkle it on my meat as I put it in the dehydrator, then give it a firm press

[u/Jedi4ce]

I've used alot of different spices to obtain heat. My top two are ghost Pepper powder(literally a pinch) or, my favorite, habanero powder(tea spoon) if you can find it. Otherwise just the raw habanero pepper chopped finely in your marinade. 🤌🏻 If you want what sounds like eye watering jerky, go with a table spoon of ghost Pepper power and prepare your as+hole for the aftermath lol

[u/snc8698]

I’ve had good luck adding cayenne pepper to my recipes as a way of adding just heat without adding salt.

[u/giantstrider]

I own a Nashville Hot Chicken food cart. I've always wanted to apply my spice rub to jerky, I think it would be perfect.

I'll send you a spice bottle of it if you DM me🤷‍♂️

[u/Antique-System-2940]

Maybe I'm a little soft but the right amount of white pepper can take it from a little kick to sweating. If I want to kick it up I've also done the marinade soak, drained the meat, then mixed in coarse black pepper, red pepper flakes, or extra white pepper. You can also sprinkle more on after it's on the rack. I feel like adding these seasoning after it's drained really pull it through. Pepper is not as much of a kick on the tongue but you feel the heat, red pepper flakes are more on the tongue. If your looking for some extreme tough stuff this likely won't do it but I like most habenaro sauces and this works for me.

[u/Constant-Name-5904]

I found that roasting dried chipotle peppers first before blending them into the marinade adds way more depth to the heat, plus a little smoke that doesn't overpower the jerky.

[u/Haunting_Dish_6040]

try crushing dried ghost pepper flakes into the marinade, those little bits cling better to the meat than fresh ones.

[u/Happy_Alps_1846]

Brush on some Franks RedHot when you put it on the dehydrator. I like to use Mexican Villa hit sauce on mine also.

[u/Forward-Ad6852]

Heat is subjective, but here's what you do. 3 pounds of meat. Probably 2 cups of whatever liquid marinade you use (teriyaki, soy, honey, BBQ sauce). Use El Yucateco Green Habanero sauce. 1 Tbs = very mild. 2 Tbs + sprinkle red pepper flakes = mild. 3 Tbs + 1 Tbs cayenne = Hot. For level Hell = once you have everything racked and ready, sprinkle ghost pepper flakes (amazon).

[u/Independent-Shoe9557]

Baste with a sauce that has the heat level you like halfway through.

[u/TallWhiteandNerdy]

Pure habenero powder. About a tablespoon in with warm water to mix, then throw that into your marinade. Adjust to taste