Making homemade Venison Jerky is fun and easy! Making homemade spicy habanero venison jerky is even better! This video is a step by step how to recipe for homemade habanero pepper venison jerky that also works with any other lean red meat. I cover tips on using 3 different methods to dry your meat, your oven, smoker, or dehydrator. Follow along and you’ll be chewing on a fresh batch of spicy jerky in no time!

1-2 Lbs. Lean Red Meat (Beef: Flank Steak, Rounds, or Sirloin. Venison: Any really, but larger ham muscles, or loin would be ideal) (1/2-1 kilo)
1-2 Tbsp. Red Pepper Flakes, or other dehydrated chili pepper seasoning to sprinkle over jerky (10-20 grams)

2-4 Large Habanero Peppers (or more if smaller)
1 Tsp. Garlic Powder (5 grams)
1/2 Cup Soy Sauce (120 ml)
1/2 Cup Worcestershire sauce (120 ml)
1 Tsp. Apple Cider Vinegar (5 ml)
1 Tsp. Kosher Salt (5 grams)
1 Tbsp. Brown Sugar or Honey
2 Tsp. Black Pepper (10 grams)
2 Tsp. Cayenne Pepper (10 grams)
1 Tsp. Paprika (5 grams)
2 Tsp. Red Pepper Flakes (10 grams)

1 Large Mixing Bowl for Marinade
1 Large Ziplock Bag
1 Large Baking Sheet covered in paper towels
Sharp Knife
Working Oven, Smoker, or Dehydrator
Toothpicks (optional for oven method)

Here’s where you can purchase the dehydrator I used in this video on Amazon:
(As an Amazon Associate I earn from qualifying purchases.)

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