Cholula Beef Jerky Recipe - How to make this homemade jerky

Let's Make this Cholula Beef Jerky Recipe: A Flavorful Adventure with

Today in the Test Kitchen we're bringing you an exciting and mouthwatering Cholula beef jerky recipe that is super easy to make. If you're a fan of classic hot sauce and savory spices, this homemade jerky is perfect for you.


2 lbs. Eye of Round
1/2 cup Cholula Hot Sauce
1/2 cup Rice Vinegar
1/4 cup Brown Sugar
1T Minced Garlic
1T Granulated Garlic
1T Onion Powder
1t Salt
1t Black Pepper


Prepare the meat: In our test kitchen, we like to keep things simple and efficient. That's why we store pre-sliced eye of round in 2-pound bags in the freezer. When it's time to make jerky, everything is precut, and we don't have to mess around.

Combine the marinade ingredients: To begin, we'll mix the Cholula hot sauce, rice vinegar, minced garlic, brown sugar, granulated garlic, onion powder, salt, and black pepper in a large bowl. Make sure to stir everything thoroughly for a consistent blend.

Marinate the meat: When working with pre-sliced meat, we always take extra caution to peel it apart. If you don't, the meat can stick together and won't get proper coverage. So, place the meat in the marinade, ensuring that everything gets covered. Mix it up thoroughly, aiming for an even color as an indication that the meat has absorbed all those delicious flavors.

Refrigerate the marinated meat: After mixing, seal the container and throw it in the fridge for about 43-44 hours. You'll notice the meat has a fantastic color, texture, and aroma when it's ready for the next step.

Dehydrate the meat:
Lay out the marinated meat on the dehydrator trays, making sure there's plenty of space for air to flow all around. Try not to let any of the pieces touch. Since we're using 2 pounds of meat, we have ample tray space in our dehydrator.

Trim any excess fat: If you see fat hanging off, go ahead and trim it off, or leave it if you prefer. We don't mind a little bit of fat, but sometimes it can create a mess on the tray.

Set the dehydrator:
Fire up the dehydrator and set the time and temperature based on your desired texture. In our test kitchen, we found that 140°F works best, and we set the timer for about 4.5 hours. Start checking regularly, as the total dehydration time may vary between 4.5 to 5.5 hours.

Taste test and enjoy: Once the Cholula beef jerky reaches your preferred texture, it's time for a taste test. This jerky has a mild heat, ranking around 5-6 out of 10, with an incredible hot sauce flavor.

Conclusion: Making Cholula beef jerky is a fun and easy way to enjoy a flavorful, homemade snack. If you love the taste of hot sauce, this recipe is definitely worth a try! Let us know in the comments below if you try this recipe, and what flavors you'd like to see in our test kitchen next. Happy jerky-making!

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