Spicy Habanero Chile Dulce Smoked Beef Jerky

Bold, Spicy, and Perfectly Smoked! This Spicy Habanero Chile Dulce Smoked Beef Jerky brings together the intense heat of habaneros, the sweet complexity of chile dulce, and deep smoky flavor from hours of slow smoking. Made on the Char-Griller Grand Champ XD 8250, this homemade jerky is perfect for those who love spicy, smoky, and savory snacks.

Instructions

Marinate the Beef

1. 01

   Slice the beef bottom flat steak into thin strips (¼ inch thick) for even smoking.

2. 02

   In a large bowl, combine water, curing salt, Dad’s Chile Dulce, Certified Sazón, chopped habaneros, and Valentina Extra Hot Sauce. Stir well.

3.  

   

4. 03

   Submerge the beef strips in the marinade and refrigerate for 24 hours, allowing the flavors to penetrate deeply.

5.  

   

Prepare the Smoker

6. 04

   Remove the marinated beef from the liquid and let it air dry on a wire rack for a few hours to create a tacky surface (this helps with smoke absorption).

7. 05

   Fire up the Char-Griller Grand Champ XD 8250 with lump charcoal and red oak wood.

8. 06

   Ignite the charcoal and wood using a fire torch and fire starters.

9. 07

   Allow the smoker to reach a steady cold smoking temperature of 150°-180°F (too much heat will cook the meat instead of drying it).

Smoke the Jerky

10. 08

    Lay or hang the beef strips inside the smoker.

11.  

    

12. 09

    Smoke the meat at 150°-180°F for 4-5 hours, flipping and rotating periodically to ensure even drying.

13.  

    

Rest & Enjoy

14. 10

    Remove the jerky from the smoker and let it air dry for 1 hour before serving.

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16. 11

    🔥 Storage Tip: Store in an airtight container for up to 2 weeks or vacuum-seal for longer shelf life.