Choose a lean cut of beef. Trim away any visible fat, as it can spoil faster during storage.

Partially freeze the meat for 30-45 minutes to make slicing easier.

Slice the beef into thin strips (⅛ to ¼ inch thick). For tender jerky, slice against the grain. For chewier jerky, slice with the grain.

Prep the Habaneros: Wear gloves to handle the peppers. Remove stems and, for less heat, scrape out the seeds and membranes.

In a blender or food processor, combine habaneros, soy sauce, Worcestershire sauce, brown sugar, honey, apple cider vinegar, lime juice, garlic, smoked paprika, black pepper, onion powder, and salt. Blend until smooth.

Taste the marinade and adjust if needed. If it’s too spicy, add a little more honey or lime juice.

Place the sliced beef in a large mixing bowl or zip-top bag. Pour the marinade over the beef, ensuring every piece is well-coated.

Cover and refrigerate for at least 12 hours, preferably 24 hours, to allow the flavors to penetrate.

Using a Dehydrator:

Preheat to 160°F (70°C). Lay the beef strips in a single layer on the trays, ensuring no overlap.

Dry for 4-6 hours, rotating trays halfway through.

Using an Oven:

Preheat to the lowest setting (around 170°F). Place a baking rack on a lined sheet pan to catch drips.

Arrange beef strips in a single layer on the rack and leave the oven door slightly ajar for airflow. Dry for 4-6 hours.

Using a Smoker:

Preheat smoker to 160°F. Use hickory or mesquite wood chips for added flavor.

Lay beef strips on the racks in a single layer and smoke for 4-6 hours.

Properly dried jerky should bend and crack but not break. It should feel dry to the touch with no visible moisture.

Allow the jerky to cool completely.

Store in airtight containers or vacuum-sealed bags.

Shelf life: 1-2 months at room temperature, longer if refrigerated or frozen.