Burning Ring of Fire Beef Jerky is a well-tested recipe guaranteeing a delicious, sweet-heat experience.
This isn’t just a snack; it’s an addictive blend of sticky sweetness and tongue-tingling fire achieved through simple, very low-and-slow smoking. Use any smoker that maintains 60°C (140°F) for around three hours. I highly recommend a Bradley Smoker for the job with Pecan smoke to add that perfect, rich, nutty depth.
Let’s get into it..
Ingredients:
14 pieces of beef schnitzel (to fill a 4 rack Bradley Smoker)
1 cup: Honey-soy marinade
3 tsp: Habanero and mango hot sauce
(any fruity hot sauce will do)
2 tsp: Rum & Que Bull Dust
1 tsp: Cayenne Pepper
1 tsp: Paprika
2 finely chopped long red chillies
Method:
1. Slice the schnitzel across the grain into “jerky sized” portions.
2. Combine marinade ingredients, leaving the chopped chillies till later in the method. Be sure to taste as you go or change out ingredients to your personal taste.
3. Combine the schnitzel into the marinade and mix through well. Place into the fridge for at least 3 hours but up to 24 if you have the time.
4. Preheat your smoker to 60°C (140°F) and get some clean smoke underway.
5. Place your marinated soon-to-be-jerky out onto racks (I am using Bradley Smoker Silicon Magic Mats that have been engineered for the job! Even if you don’t have a Bradley these mats are game changers). Sprinkle some chopped chillies on the schnitzel, just to be sure the jerky will live up to it’s name.
6. Get the racks into the smoker, ensure there are enough briquettes for 3 hours of consistent dry-smoke and close the door. I like to shuffle the racks from top to bottom and round 180 degrees every 30 or so minutes.
Around the 3 hour mark you should start noticing that some pieces of the schnitzel are fully dried, or “jerkified.” It’s critical to remove pieces as they are dried to prevent overcooking. From this point on, check the jerky every 20 or so minutes, taking out any completed strips as they finish.
The Bend Test:
The easiest way to tell if a piece is ready is by performing the “bend test.” To do this, simply bend a strip of jerky lengthwise. A properly dried piece should crack at the crease and show white, fibrous strands inside, but it should not snap completely in half. Conversely, if the strip bends like rubber without cracking, it needs more time in the smoker.
Post-Smoke Steps:
1. Cooling: Lay the finished jerky on a cooling rack or paper towels and let it cool completely to room temperature (at least 30–60 minutes).
2. Conditioning: Transfer the cooled jerky to a bag or container. Leave it slightly open for 3–24 hours, shaking occasionally. This critical step equalizes moisture to prevent spoiling. When completely stable, seal the jerky (We use an Innovations Vac & Seal for best results).
Your Burning Ring of Fire Beef Jerky is ready! Whether you need a protein boost on the job site, out on the boat, on the golf course or a simple snack, this sweet-heat treat is ideal. Consider yourself warned: it’s incredibly addictive and an icy cold drink is the perfect counter to the fire!