Cherry Habanero Jerky
On November 06, 2024
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With a sweet splash of cherry soda and some spicy heat from habanero peppers, this Cherry Habanero Jerky on the smoker won’t last for long.
Cherry Habanero Jerky
Sweet meets heat in this irresistible Cherry Habanero Jerky sure to become your new favorite snack. The magical combination of cherry soda’s bright sweetness and the fierce kick of habanero peppers is all mellowed perfectly by hours of gentle smoking. Each piece delivers an incredible balance of flavors, starting with that cherry-sweet first bite, followed by a slow-building heat that’ll keep you coming back for more. Perfect for snacking, whether on the road or the hiking trail, this tender jerky makes an awesome homemade gift for fellow meat lovers too. Whether you’re an experienced smoker or making your first batch of jerky, this recipe will help you turn out top-quality jerky every time.
The Best Beef for Jerky
For the perfect beef jerky, I always reach for eye of round. This cut comes from the top round section of the cow. Jerky requires meat that’s low in fat, and ideally won’t cost you a fortune. Both top and bottom round cuts are perfect candidates. They’re lean enough for jerky-making while offering generous surface area that really takes on your marinade flavors. While you’ll want to skip regular ground beef for this marinating method, I do have a fantastic Ground Beef Jerky recipe if that’s more your style. When making this cherry cola marinade version, you’ll want to stick with an affordable, lean whole cut of beef.
Slicing Your Jerky
The key to jerky that’s consistently tender and full of flavor is starting with thin, even slices of beef. I have a meat slicer, and it’s a great tool for controlling the thickness and consistency of slices. You can still get perfectly thin, even strips using a sharp knife. In either case, I recommend putting your roast in the fridge for 30-60 minutes to make slicing easier. You want cut against the grain, and slice between ⅛ and ¼-inch thick. This will allow your jerky to cure fully while remaining moist and tender.
What kind of cherry soda to use for jerky?
You can actually use any cherry soda you like for the marinade. When I initially dreamed up this recipe, I intended to make it with Big Red Soda. This cherry soda was created in Texas, so it screams BBQ. Turns out it’s kind of hard to get Big Red where I live, so I went with Mountain Dew Code Red. Taste Test Todd loves it, and the cherry flavor works great for the marinade. Whichever soda you choose, make sure it’s got strong cherry flavor.
Cherry Soda Marinade
The beauty of this jerky recipe is that is big on flavor, but doesn’t take a ton of ingredients. Once you pick your favorite cherry soda, you just need some peppers, and this pantry staples you probably have already:
- 2 cups cherry soda
- 2 habanero peppers
- 2 Tablespoons brown sugar
- 2 Tablespoons Kosher salt
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
Methods for Making Jerky
Even if you don’t own a smoker, you still have several options for producing tender, delicious jerky at home. I love the extra layer of flavor I get when using my smoker, but you can get savory, bite-through jerky using your oven or a food dehydrator as well. This post and the recipe card cover in-depth instructions for the smoker process, but you can just do either of the following in place of the smoking step:
- Food dehydrator. If you’re using a food dehydrator, simply arrange your marinated strips on the trays, leaving space between each for proper airflow.
- Kitchen oven. Making jerky in your oven is also super easy. Arrange your marinated strips on a baking sheet with plenty of space for airflow, then place in the oven over a baking sheet.
How to Make Cherry Habanero Jerky
Now that you’re a bonafide jerky expert, it’s time to smoke some for yourself. Follow these easy instructions, and you’ll be enjoying tender Cherry Habanero Jerky in no time:
- Marinate the jerky. Start by combining your cherry soda, habaneros, and seasonings in a saucepan. Bring to a boil, then reduce to a simmer for 10-15 minutes until the mixture reduces by half, concentrating those sweet and spicy flavors. Once your marinade has completely cooled, pour it over your thinly sliced beef in a gallon zip-top bag. Massage the marinade into every slice, ensuring each piece gets coated in that cherry-pepper goodness. Let the flavors work their magic in the refrigerator for 8-12 hours or overnight. The longer you go, the deeper flavors your jerky will develop.
- Smoke the jerky. Preheat your smoker to 170 degrees F with cherry wood for the perfect sweet smoke. Pat each strip of marinated beef thoroughly dry with paper towels. This is crucial for proper drying. Arrange the strips on your grill grates or jerky racks, leaving space between each piece for good airflow. Let them smoke for 2-3 hours, checking after the first hour to ensure even drying. Thicker pieces might need 4-5 hours. You’re looking for jerky that’s firm but still pliable. If it breaks when you bend it, it’s gone too far.
- Steam and enjoy. Want the secret to perfectly tender jerky? While the pieces are still warm, place them in a gallon zip-top bag, leaving it slightly open. This allows the jerky to steam gently, achieving that ideal texture that’s chewy but not tough. Once cooled, your jerky will keep for 3-4 days at room temperature or up to 2 weeks in the fridge, but it won’t last that long.
Storage and Shelf Life
A great thing about making your own jerky is you get a tender and delicious snack to enjoy for several weeks. Store homemade jerky in a gallon zip-top bag or other airtight container, and it will stay fresh for 2-3 weeks in your refrigerator. If you store your jerky at room temperature, it will stay fresh for around a week. You can help extend the shelf life of your jerky with the use of curing salts. If you’re interested in learning more about that, check out the post for my Peppered Beef Jerky recipe. Whichever route you go, remember, proper storage is the best way to make your jerky flavor last.
More Cherry BBQ Recipes
Sometimes you just want a little sweet, cherry flavor in your BBQ, and I’ve got several ways to get your fix. Whether you’re looking for a sauce or a creative way to enjoy it, you’ll find it in the Hey Grill Hey App. To help get your appetite worked up, here are few of my favorite cherry-inspired recipes to try next:
Cherry Habanero Beef Jerky Recipe
Cherr-Ish the sweet heat of your Cherry Habanero Jerky while you can, because this stuff will disappear quickly. If you find an awesome cherry soda to use in your marinade, I’d love to hear about it in the comment section. And, hey, feel free to leave a 5-star review while you’re there.
For even more jerky recipe ideas, how-to videos, and behind-the-scenes fun, make sure you’re subscribed to my YouTube channel. You can also find @heygrillhey on Instagram and Facebook for more tips and tricks to help you become a Backyard BBQ Hero.
Cherry Habanero Jerky
Ingredients
- 1 2-3 pound beef eye of round roast thin sliced against the grain
Dr. Pepper Jalapeno Marinade
- 2 cups cherry soda Big Red or Code Red
- 2 habanero peppers sliced
- 2 Tablespoons brown sugar
- 2 Tablespoons kosher salt
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.2 cups cherry soda, 2 habanero peppers, 2 Tablespoons brown sugar, 2 Tablespoons kosher salt, 1 Tablespoon Worcestershire sauce, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper
- Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.1 2-3 pound beef eye of round roast
- Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend cherry for this recipe.
- Smoke the meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
- Steam and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Suzy! When slicing the habaneros, do you need to discard the seeds or do you keep all parts of the pepper when making this marinade?
Thank you!
I leave them in the marinade on this recipe, but you can remove them if you don’t want as much heat.