High River Hellacious Beef Jerky

January 25, 2013
High River Hellacious Hot Sauce

High River Hellacious Beef Jerky


  • 1.5 – 1.75 LBS of Steak (flank or chuck work real well)
  • 1.5 TBL High River Hellacious Hot Sauce
  • 1/3 C Cider Vinegar
  • 1 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 1 TSP Smoked Paprika
  • 1 TSP Garlic  Powder


  1. Put steak in the freezer for 30-40 minutes – this will stiffen it up and make it easier to cut it into uniformly thin pieces.
  2. Cut the meat into long strips about 1/8? – 1/4? thick.
  3. Combine the rest of the ingredients in a gallon sized zip too bag and mix well. Add the meat strips and mix well again. Flatten out the meat in the bag in a shin a layer as possible and lay flat on a shelf in your fridge. Let marinate for 24 hours, its best to flip the bag at the half way point to ensure even flavor distribution.
  4. After the 24 hour marinade, pat the meat dry and place in a single layer in your dehydrator. Follow the directions provided with your dehydrator for making jerky.