Mango, habanero and hoisin turn thin beef slices into a fruity, savory jerky. Jerky’s short tutorial shows mango and peppers going into a Thermomix, followed by mango juice, hoisin, brown sugar and garlic powder. This measured BULK version uses a regular blender and lean pre-sliced beef.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb pre-sliced lean beef round, trimmed, about 1/8 inch thick
• 1 cup diced ripe mango
• 2 habanero peppers, stems removed
• 1/2 cup mango juice
• 1/4 cup hoisin sauce
• 2 tbsp packed brown sugar
• 1 tsp garlic powder

Equipment: blender, cutting board, knife, kitchen scale, covered food-safe container, saucepan, thin-tip food thermometer, clean tongs, wire racks and adjustable-temperature dehydrator.

Allergens: Hoisin sauce commonly contains soy and wheat and may contain sesame or other allergens. Check hoisin and mango juice labels.

How to make this jerky

Step 1: Prepare the mango base

Use ripe mango, peeled and cut away from its pit. Measure 1 cup diced fruit and add it to a blender with the mango juice, hoisin sauce, brown sugar and garlic powder. Keep the pre-sliced beef refrigerated while preparing the fruit mixture.

Step 2: Add the habaneros

Wearing gloves, remove the habanero stems and add the peppers to the blender. Use two for the stated batch; choose one in a future batch if you want a gentler heat. Avoid touching your face, wash your hands and clean pepper-contact surfaces.

Step 3: Blend a smooth marinade

Blend the diced mango, mango juice, hoisin sauce, brown sugar and garlic powder with the stemmed habaneros until smooth. Wear gloves to handle the peppers, then wash your hands and clean pepper-contact surfaces. The mixture should coat a spoon; scrape thick puree from the blender sides as needed.

Step 4: Coat and refrigerate

Turn the beef strips through the marinade until both sides of every piece are coated. Cover in a food-safe container and refrigerate overnight at 40°F or below, turning occasionally. Separate any slices stuck together so the coating reaches every surface.

Step 5: Heat to 160°F, then dry

Before drying, place the strips and marinade in a saucepan, adding enough water to cover. Bring to a boil and check with a thin-tip thermometer that the thickest strips reach 160°F internally. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange heated strips in a single layer on clean dehydrator racks, leaving air spaces between them. Dry at 145–155°F and check periodically. The dryer air temperature does not verify the temperature inside the meat.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

Hoisin adds a savory fermented note that separates this marinade from a simple mango hot sauce. Mango juice loosens the puree enough to coat the beef, while a small amount of brown sugar rounds the chile heat. Use a hoisin sauce you enjoy, since its sweetness and saltiness affect the final flavor.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• How To Make Mango Habanero Beef Jerky At Home — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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