Ghost Pepper Beef Jerky Recipe

Ghost pepper beef jerky is an extremely spicy, protein filled snack with high heat and an intense smoky and savory flavor. The Ghost pepper beef jerky contains the infamous heat of bhut jolokia, which is known as one of the hottest chili peppers in the whole world! The ghost pepper has a mildly fruity and slightly sweet undertone which complements the savory beef jerky and to make sure the spice isn’t overwhelming, the brown sugar and honey come to the rescue!

This recipe is perfect for serious spice lovers, as it is the ultimate test for spice tolerance! This jerky is also perfect for physical activities like camping trips where you need sustained energy.

What are the Ingredients of Ghost Pepper Beef Jerky?

Making homemade Ghost Pepper Beef Jerky requires the following ingredients::

• 2-3 lbs lean beef (eye of round, top round, sirloin, or flank steak work best)

• 1-2 teaspoons ghost pepper powder OR 2-3 tablespoons ghost pepper hot sauce (you can adjust this as per your heat tolerance)

• ½ cup low-sodium soy sauce or tamari for gluten-free option

• 2 tablespoons Worcestershire sauce

• 2 tablespoons brown sugar or honey

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 tablespoons apple cider vinegar or fresh lime juice

• 1 teaspoon liquid smoke (optional, for a stronger BBQ flavor)

• ½ teaspoon black pepper

• ¼ teaspoon salt

Warning

Ghost peppers have a rating between 850,000 to 1,000,000+ Scoville Heat Units (A measure of the spiciness of chili peppers). So, it’s extremely spicy! Wear gloves when working with ghost pepper powder and don’t touch your face or eyes.

Marinade Preparation

Start with putting on disposable gloves. Then, in a large mixing bowl, mix the soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, and liquid smoke. Now, whisk these ingredients thoroughly until the sugar dissolves completely.

Next is the ghost pepper, start with 1 teaspoon of ghost pepper powder or 2 tablespoons of ghost pepper sauce then add in the ghost pepper slowly throughout the marinade.

Taste the marinade carefully with a small spoon. Make sure it is moderately spicy. Set aside 12 to 24 hours for marination.

Cutting & Preparation

Choose lean cuts like eye of round, top round, or sirloin. Put the meat in the freezer for 30 to 45 minutes, for easier slicing. It makes the meat firm for slicing.

Take a sharp knife and cut the meat against the grain in the form of strips approximately ¼ inch thick. Cutting against the grain breaks it down the muscle fibers, and therefore making the jerky easier to chew. 

Place the sliced meat into a large zip-lock bag and pour the ghost pepper marinade over it. Seal the bag and remove all the air in it. Then, massage the meat gently from the outside of the bag to make sure that every piece is thoroughly coated. Refrigerate for 12-24 hours.

Before beginning the drying process, remove the meat from the marinade and dry each piece with paper towels. 

What are the Drying/Cooking Methods for Ghost Pepper Beef Jerky?

Here are the three methods for creating your marinated ghost pepper beef into jerky:

1. Dehydrator 

2. Oven

3. Smoker

Dehydrator Method

Set your dehydrator to 160°F (71°C) and layer the meat strips on the trays in a way to avoid overlap. Dry for 4-6 hours, checking every 2 hours after the 4-hour mark. The jerky can be eaten when it can bend without breaking but feels completely dry to the touch.

Oven Method

Preheat to 170°F (77°C). Line the baking sheets with parchment paper and place wire racks on top. Arrange the meat strips on the racks for good air circulation. This drying process takes 4-6 hours. 

Smoker Method

Set your smoker to 160-180°F (71-82°C) and use hickory, mesquite, or apple wood chips. The smoking process takes 4-6 hours. The smoke helps balance the pepper's intensity.

What is the Storage & Shelf Life of Ghost Pepper Beef Jerky?

Once cooled, you can store the jerky in airtight containers or vacuum-sealed bags. The ghost pepper oils can be potent, so consider using double bags to prevent the heat from affecting other foods in your storage.

At room temperature, properly dried ghost pepper jerky stays fresh for 1-2 weeks when stored in airtight containers with desiccant packs. For longer storage, refrigeration extends the shelf life to up to one month and freezing can preserve your jerky for up to six months without losing heat intensity or flavor quality.

What is the Nutritional Value of Ghost Pepper Beef Jerky?

Per one-ounce serving, you can expect:

1. Calories are around 70 to 100 kcal, this also depends on the amount of sweetener used in the marinade

2. Protein is around 10 to 12 grams

3. Carbohydrates are from 3 to 5 grams, this is from the brown sugar or honey used to balance the heat.

4. Sugar is from 2 to 4 grams, this is mostly natural sugars from the sweetening agents.

5. Sodium is around 400 to 600 mg.

6. Fat is around 1 to 3 grams, since lean cuts decrease fat content.