Homemade Hot Shot Beef Jerky: Your Ultimate Recipe for a Spicy, Savory Snack
The journey to creating truly exceptional beef jerky often begins with an unexpected spark of inspiration. For me, that spark was ignited by a spice blend from McCormick called “Hot Shot.” This intriguing mix, essentially a brilliant combination of crushed red pepper and black pepper, immediately captured my imagination. While simple in its components, the name itself — “Hot Shot” — carried a certain allure that I couldn’t ignore. It whispered promises of a bold flavor profile, prompting me to dive into my kitchen and craft a jerky recipe worthy of its namesake.
There’s something uniquely satisfying about homemade beef jerky. It’s a snack that combines the primal pleasure of dried meat with the refined artistry of flavor development. My goal with this recipe was to create a jerky that was not only infused with a distinctive spice but also boasted a tender texture and a deep, savory taste. The inspiration from McCormick’s Hot Shot spice was clear: I envisioned a jerky that offered a pleasant warmth rather than an overpowering inferno, allowing the rich beef and marinade flavors to shine through.
The beauty of making jerky at home lies in the complete control you have over every aspect, from the quality of the meat to the precise balance of spices. This control allows for endless customization, ensuring that your final product perfectly matches your palate. While the “Hot Shot” spice blend might suggest intense heat, I discovered that its true charm lies in its ability to add a nuanced, peppery warmth that elevates the overall flavor without overwhelming it. It’s a spice that encourages savoring each bite, rather than reaching for a glass of water.
The Art of Selection: Choosing the Perfect Beef and Slicing Technique
The foundation of any great jerky begins with the right cut of beef. For this Hot Shot Jerky recipe, I opted for a sirloin tip, a choice I’ve found consistently delivers excellent results. Sirloin tip is an ideal cut for jerky due to its leanness, which is crucial for successful drying and preventing spoilage. Excess fat can quickly turn rancid, compromising both the safety and flavor of your jerky. Trimming all visible fat is a non-negotiable step to ensure a high-quality, long-lasting product.
Beyond the cut, the slicing technique plays a pivotal role in determining the final texture of your jerky. For those who prefer a less tough, more yielding jerky, slicing against the grain is the secret. Cutting against the muscle fibers shortens them, resulting in a more tender chew. Achieving uniform slices, ideally between ⅛” and ¼” thick, is also essential for even drying. A trick I’ve found incredibly helpful is to partially freeze the beef for 1-2 hours before slicing. This firms up the meat, making it much easier to cut consistent strips, which is vital for achieving that perfect jerky texture and ensuring every piece dries at the same rate.
Crafting the Marinade: A Symphony of Savory Flavors
With the beef perfectly sliced, the next step is to immerse it in a flavorful marinade. This is where the magic truly happens, as the meat absorbs a rich blend of tastes that will define your Hot Shot Jerky. My marinade is designed to be deeply savory and perfectly complementary to the peppery notes of the Hot Shot spice. It’s a simple yet effective concoction that penetrates every fiber of the meat, ensuring a delicious outcome.
The base of the marinade consists of classic jerky enhancers: soy sauce and Worcestershire sauce. Soy sauce provides a robust umami depth and saltiness, while Worcestershire sauce contributes a tangy, slightly sweet, and complex flavor profile that is essential for authentic beef jerky. To balance these savory notes, a touch of brown sugar is added, offering a subtle sweetness that rounds out the flavors and aids in caramelization during drying. Basic seasonings like black pepper and salt are included to further enhance the beef’s natural taste. For an authentic smoky essence without the need for a smoker, two tablespoons of mesquite-flavored liquid smoke are incorporated, lending that unmistakable BBQ aroma and taste.
Finally, a clove of minced garlic adds a pungent, aromatic kick that ties all the flavors together. For those who prioritize extended shelf life or wish to adhere to traditional curing methods, a quarter teaspoon of curing salt (Prague Powder #1) can be added to the marinade. Curing salt helps prevent bacterial growth and preserves the meat’s color, though it’s an optional step for home jerky makers who plan to consume their jerky relatively quickly.
Once all the marinade ingredients are combined in a resealable bag or container, add your sliced beef and ensure every strip is thoroughly coated. The marinating process is critical for flavor development, so allow the beef to soak up these delicious liquids for a minimum of 6 hours, and ideally up to 24 hours, in the refrigerator. Remember to shake or massage the container every few hours to ensure an even distribution of the marinade and maximum flavor penetration.
The Dehydration Process: Bringing Hot Shot Jerky to Life
After the beef has been thoroughly marinated, it’s time to prepare it for dehydration. This step is where the “Hot Shot” truly makes its entrance. Before placing the strips into the dehydrator, gently pat them dry with paper towels to remove excess marinade. This helps the Hot Shot spice adhere better and promotes more efficient drying. Then, generously sprinkle McCormick Hot Shot spice on both sides of each jerky strip. The amount is entirely up to your personal preference – whether you like a mild hint of pepper or a more pronounced kick.
One crucial tip for successful spice application: gently press the Hot Shot blend into the meat with your fingers. This ensures the spice adheres firmly to the beef strips and prevents it from falling off during the drying process, ensuring every bite carries that distinctive Hot Shot flavor. From my experience, while the spice is robust in flavor, it doesn’t deliver an overwhelming level of heat. If you’re someone who craves a truly fiery jerky, don’t hesitate to augment the marinade with a dash of your favorite hot sauce. Customization is key to finding your perfect jerky.
For the drying process, my go-to is my trusty Nesco Dehydrator. I’ve found it to be exceptionally reliable, consistently producing perfectly dried jerky with the ideal texture. Arrange the marinated and spiced beef strips on your dehydrator’s racks, making sure to leave ample space between each piece to allow for optimal airflow. Good air circulation is paramount for even and efficient drying. While I prefer a dehydrator, feel free to use any method you prefer, whether it’s an oven on its lowest setting or a dedicated jerky gun if you’re making ground meat jerky.
Begin drying your Hot Shot Jerky at 160 degrees Fahrenheit (approximately 71 degrees Celsius) for about 4 hours. This initial high temperature is important to quickly bring the internal temperature of the meat up to 160 degrees, ensuring food safety. After 4 hours, check the meat for doneness. The drying time can vary significantly based on factors like the thickness of your meat slices, the humidity in your environment, and your dehydrator’s efficiency. Continue drying, checking every hour or so, until the jerky reaches your desired consistency. The perfect jerky should be firm, pliable, and bend and crack without breaking completely in half. It should not feel wet or spongy.
Once your jerky has achieved that perfect chewy texture, remove it from the dehydrator and allow it to cool completely for several hours before storing. This cooling period is crucial, as it allows any residual moisture to equalize and prevents condensation within your storage container, which could lead to spoilage. Proper cooling ensures your Hot Shot Jerky maintains its quality and extends its shelf life.
Recipe Customization and Enjoyment
This Hot Shot Jerky recipe, while delicious as written, is also a fantastic canvas for your culinary creativity. As mentioned, if you’re seeking a more intense heat, incorporating a few dashes of your favorite hot sauce into the marinade can easily elevate the spice level. Experiment with different types of liquid smoke for varying smoky profiles, or add other spices to the initial marinade for an even more complex flavor. The beauty of homemade jerky lies in its adaptability; don’t be afraid to adjust and tweak ingredients to perfectly suit your personal taste.
The result of this recipe is a remarkably flavorful and satisfying beef jerky that strikes a wonderful balance between savory notes and a gentle, peppery kick from the Hot Shot spice. It’s an ideal snack for hiking, road trips, or simply enjoying at home. I was genuinely thrilled with how this recipe turned out, producing tender, delicious jerky that disappeared quickly.
I encourage you to try this Hot Shot Jerky recipe and experience the delicious rewards of making your own. Please feel free to share your thoughts and modifications in the comments section below – I’d love to hear how you enjoyed this unique spice blend!
Hot Shot Jerky
Pin Recipe
Ingredients
Lean Beef
- 1 lb sirloin tip
Marinade
- ¼ cup soy sauce
- ¼ cup worcestershire sauce
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoon liquid smoke (mesquite flavor is recommended)
- 1 clove garlic (freshly minced for best flavor)
Optional Enhancement
- ¼ teaspoon Curing Salt (Prague Powder #1, for preservation and color)
Topping:
- 1 tablespoon McCormick hot shot (or adjust to your preferred spice level)
Instructions
- Begin by selecting a lean cut of beef, such as sirloin tip. Carefully trim off all fat cap and any other visible fat, as this can cause your jerky to spoil faster. For easier and more uniform slicing, place the trimmed beef in the freezer for 1 to 2 hours, or until it is partially frozen.
- While the beef is chilling in the freezer, prepare your flavorful marinade. In a resealable bag or a non-reactive container, combine the soy sauce, Worcestershire sauce, brown sugar, black pepper, salt, liquid smoke, and minced garlic. Mix thoroughly to ensure all ingredients are well incorporated.
- Once the beef is partially frozen, remove it from the freezer. Using a sharp knife, slice the meat against the grain into uniform strips, approximately ⅛-inch to ¼-inch thick. Slicing against the grain will result in a more tender jerky.
- Add the sliced beef to the container with the marinade. Ensure all slices are fully submerged and coated by shaking the bag or mixing well. Place the container in the refrigerator and allow the beef to marinate for a minimum of 6 hours, or up to 24 hours for deeper flavor. Shake or stir the contents every few hours to redistribute the marinade.
- After the marinating period, remove the beef strips and pat them dry with paper towels. This helps with the adhesion of the Hot Shot spice. Sprinkle McCormick Hot Shot generously on both sides of each slice, adjusting the quantity to your liking. Press the spice into the meat firmly with your fingers to ensure it adheres during drying.
- Arrange the seasoned jerky strips on your dehydrator racks, leaving adequate space between each piece for proper air circulation. Ensure no pieces are overlapping. (You can use any preferred drying method, such as an oven on its lowest setting, but a dehydrator is recommended for best results).
- Dehydrate the jerky at 160 degrees Fahrenheit (71°C) for approximately 4 hours, ensuring the internal temperature reaches 160 degrees for safety. After 4 hours, begin checking the jerky for doneness. Continue drying, typically for 6-8 hours total, until the jerky bends and cracks without breaking completely in half. It should feel dry and leathery, but still pliable.
- Once the jerky is dried to your preference, remove it from the dehydrator. Allow the jerky to cool completely at room temperature for several hours before storing. This crucial step prevents condensation and helps maintain optimal texture and shelf life. Store your delicious homemade Hot Shot Jerky in an airtight container or bag.