carolina reaper

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

Spicy Beef Jerky Recipe

London broil

bourbon

brown sugar

Worcestershire sauce

apple cider vinegar

spicy chili powder

Cajun seasoning blend

garlic powder

onion powder

cumin

Salt and pepper

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.

Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

Lay the beef strips out evenly onto your dehydrator trays.

Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.

Let them cool, then wipe away any residual moisture.

After they’ve cooled, store them in airtight containers or enjoy them right away.

Yields about 2/3 pound jerky.

This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce “hot”, it doesn’t get any hotter!

Carolina Reaper Hot Sauce Recipe

Carolina Reaper peppers

garlic

onion

vinegar white, champagne or apple cider vinegar

salt

water (or more, as desired)

Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.

Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.

Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!

Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.

If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.

Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.

https://www.youtube.com/watch?v=S9dJmYwODXU

This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion. If you love your hot sauce “hot”, it doesn’t get any hotter!

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Carolina Reaper Hot Sauce Recipe

Ingredients

8 ounces Carolina Reaper peppers stems removed - NOTE: go by weight, not size. This was about 20 pods for me, but mine were small this year
1 large bulb of garlic top sliced open to expose most of the garlic
1 medium white onion sliced in half
3 tablespoons good quality vinegar distilled white, champagne or apple cider vinegar for more tangy
½ teaspoon salt or more to taste
1 cup of water or more, as desired

Instructions

Heat your oven to 400 degrees. Set the Carolina Reaper peppers, garlic and onion on a baking sheet and bake them about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don't want them to burn, and watch out for any fumes.
Add the peppers and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
Add in the vinegar and salt. Process until you get a chunky mixture. Watch out for the fumes!
Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
If desired, you can strain the sauce to smooth it out, or use it as-is. If you do strain it, you can discard the pulp or dehydrate it to make a superhot seasoning powder.
Pour into sterilized bottles and enjoy. The longer you let it sit, the more the flavors will meld.

Recipe Notes

This made a couple of 5 ounce woozy bottles for me, strained. It will make close to 1.5 cups, unstrained. Much will depend on the size of your onion and garlic. This is a KILLER HOT HOT sauce. So good! Reapers all the way!

Get the full printable recipe with discussion at https://www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Carolina Reaper Hot Sauce - Chili Pepper Madness

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