Hot and Spicy Beef Jerky

Using a long sharp knife, slice the brisket in long thin strips, against the grain. If you are having difficulty cutting thin slices, place the meat in the freezer for 60 Minutes. No longer or it will freeze solid and you won’t be able to slice it at all.

Place meat slices in a zippered plastic bag, or plastic container with a lid, and set aside.

In a mixing bowl, add all the ingredients for the marinade and mix until very well combined. Pour over the sliced meat and mix everything around until all the strips are completely covered.

Place your meat in the refrigerator and let it marinate overnight.

Place a cooling rack on a foil-lined sheet pan.

Remove the strips of meat from the marinade and let most of the marinade drip off. Place meat strips on the cooling rack on the prepared pan.

Place the pan on a rack set high in the oven, and set the oven temperature to 170 degrees. Keep the oven door slightly open by sticking a wooden spoon or crushed aluminum can in the door. This will allow some of the heat to escape so the meat has a chance to dry without cooking.

Let the meat dry for about 3 Hours, then flip it over and give it another 3 Hours or so. Total cooking time depends a lot on the size and thickness of your strips.

Your jerky will be done when it’s dry enough that you can rip off a piece easily. Remove from oven and leave the jerky out to cool for 2 to 3 Hours, and then place in an airtight container or zippered plastic bag. It will stay fresh and safe to eat for 4 to 6 months.