Colorado Spicy Beef Jerky using Sous Vide

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I have made a ton of beef jerky over the years. I loved every flavor, and I never got any complaints from friends and neighbors on it either. But all that time I had never tried to make jerky using sous vide. Well, folks, this Colorado spicy beef jerky using sous vide is off-the-charts crazy good. Packed with flavor, the meat is tender with just the right chew. The perfect chew. I can eat this like popcorn. And I did.

Colorado Spicy Beef Jerky using Sous Vide

I used Walton’s seasoning and Sure Cure to make this Colorado Spicy Beef Jerky using Sous Vide. The end result was perfect. I’ll use this same technique for now on whenever I make beef jerky. It’s as easy as you can get and as delicious as can be. Though the name says ‘spicy’, it’s not screaming hot. It does sneak up on you a bit, so when you take that first bite, don’t expect the heat to be in the front. No, give it a second… it’ll come. Trust me.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

Colorado Spicy Beef Jerky using Sous Vide
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4.50 from 2 votes

Colorado Spicy Beef Jerky using Sous Vide

This Colorado spicy beef jerky using sous vide is off-the-charts crazy good. Packed with flavor, the meat is tender with just the right chew. The perfect chew. I can eat this like popcorn. And I did.
Course Appetizer
Cuisine American
Keyword deep-fried, dehydrator, jerky, nesco snackmaster pro
Prep Time 15 minutes
Cook Time 9 hours
Servings 8
Calories 288kcal



  • Set up your immersion circulator for 108 F sous vide.
  • Combine the jerky seasoning and salt cure per package instructions. Wilbur's has an excellent conversion chart if you need to adjust your quantities for the amount of beef being used. For the cure, visit this link here. For converting the sure cure quantity, visit this link.
  • Place the meat into a large bowl and sprinkle with the seasoning/cure mixture. DO NOT ADD WATER. Using your hands, mix the seasonings and meat well.
  • Transfer the meat to a sealable bag and vacuum seal. Make sure there are no leaks.
  • Transfer bag to sous vide setup and heat for 2 hours.
  • Increase temperature to 130 F and heat for an additional 4 hours.
  • Turn on your dehydrator and heat it to 160 F.
  • Remove the meat from the bag and transfer to the dehydrator. Do not overlap the pieces.
  • Dry for 2-3 hours. Let cool before storing.


Calories: 288kcal | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 306mg | Calcium: 20mg | Iron: 2mg

Nutritional values are approximate.

6 thoughts on “Colorado Spicy Beef Jerky using Sous Vide”

  1. Do I marinate the Spicy Colorado Jerky Seasoning seasoned beef for ca 12 -24 hours in the refrigerator before putting it in my sous vide immersion pot?

    1. Hi. Sorry the instructions weren’t clear. You do not have to let the seasoned beef marinate before placing into the immersion setup. Just mix and seal and heat.

      Hope that helps,

  2. Hello again! Yes, thank you — it helped. I followed your instructions and made some jerky — but because I’m in Canada I couldn’t readily buy Walton’s Jerky Seasonings. Instead I found a Canadian-available hickory-type seasoning mix and used that. Nevertheless, the jerky was excellent, my family declared. As you said, it was the chew factor that they found pleasing. The jerky wasn’t stringy and hard. About two hours was plenty of dehydrating time in my Nesco dehydrator.

    Do you think I could use this technique with just a supermarket dry rub and curing salts? I’d prefer to avoid the curing salts, though!

    1. I’m glad you liked it! Nothing beats great homemade jerky.
      I think you could use supermarket seasonings. I’d watch the salt in them, though. The combination of the salt in most mixes plus the curing salt might be too much. You could try a simple test, perhaps. Just use, say, black pepper and curing salt and see how it comes out maybe. Or maybe a no-salt seasoning instead.
      Good luck,

  3. Thanks, I’m looking forward to trying this!!! Is this shelf stable (not long term) or does it have to be stored in the fridge? AND…. how long do you think it lasts? I assume it wouldn’t last as long as standard jerky.

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