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Mango Habanero Beef Jerky Recipe
Annie Graves

Mango Habanero Beef Jerky

5 from 1 vote
Make this Mango Habanero Beef Jerky! Sweet, tangy mango pairs with fiery habanero peppers for a bold and flavorful homemade jerky.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 1 day
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Beef Jerky
  • 2 lbs beef top round, flank steak, or brisket, thinly sliced (1/8 to 1/4 inch thick)
  • 1/2 cup mango purée fresh or store-bought
  • 2 habanero peppers finely minced (adjust to taste)
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
Optional Add-Ins
  • 1/4 tsp cayenne pepper for extra heat
  • 1 tbsp brown sugar for added sweetness
Substitutions
  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
  • Less Spicy: Use only one habanero or replace with milder chili peppers like jalapeños.

Method
 

Prepare the Beef
  1. Place the beef in the freezer for 30-60 minutes to make it easier to slice thinly.
  2. Trim any excess fat and slice against the grain for a chewier texture or with the grain for a more tender bite.
Make the Marinade
  1. In a large mixing bowl, combine the mango purée, minced habanero peppers, soy sauce, Worcestershire sauce, honey, lime juice, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper.
  2. Stir well.
Marinate the Beef
  1. Place the sliced beef into the marinade, ensuring all pieces are fully coated.
  2. Cover and refrigerate for 12-24 hours to allow the flavors to develop.
Prepare for Dehydration
  1. Remove the beef from the marinade and pat it dry with paper towels to remove excess moisture.
  2. Arrange the slices in a single layer on dehydrator trays or a baking rack set over a baking sheet.
Dehydrate the Beef
  1. Using a Dehydrator: Set the dehydrator to 160°F (70°C).
  2. Dry the beef for 4-5 hours, flipping halfway through, until the jerky is firm but slightly pliable.
  3. Using an Oven: Preheat your oven to its lowest setting (around 170°F/75°C).
  4. Place the beef in the oven with the door slightly ajar to allow moisture to escape.
  5. Dry for 4-6 hours, flipping halfway through.
Cool and Store
  1. Allow the jerky to cool completely before storing in an airtight container or resealable bag.
  2. For longer storage, keep it in the fridge or freezer.

Notes

Nutritional Information (Per Serving):

  • Calories: 90-100
  • Carbohydrates: 4g
  • Protein: 12g
  • Fat: 2g
  • Sodium: 350mg
  • Sugar: 3g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the heat level by removing the seeds and membranes from the habaneros or using a milder pepper.
    • Add liquid smoke to the marinade for a smoky flavor if not using a smoker.
    • For a chewier texture, slice the beef thicker, but increase drying time accordingly.