Place the beef in the freezer for approximately 45 minutes until it becomes slightly firm but not completely frozen. This simple trick allows you to slice the meat much more evenly, resulting in jerky that dries consistently. Using a sharp knife, cut the beef into strips about ¼ inch thick, slicing against the grain for a more tender texture or with the grain if you prefer chewier jerky.

Add the diced mango, habanero peppers, soy sauce, Worcestershire sauce, brown sugar, honey, apple cider vinegar, lime juice, garlic, onion powder, smoked paprika, ginger, black pepper, and salt to a blender. Blend until the mixture becomes completely smooth and slightly thick.

Taste the marinade carefully using a clean spoon. If you’d like it sweeter, blend in a little extra honey or mango. If you enjoy more heat, add another small piece of habanero and blend again until fully incorporated.

Transfer the sliced beef into a large zip-top bag or airtight container and pour the prepared marinade over the meat. Massage the bag gently so every strip is evenly coated with the flavorful mixture. Remove as much air as possible before sealing.

Place the beef in the refrigerator for at least 8 hours, although marinating overnight for 12 hours provides the richest flavor. During this time, the meat absorbs the sweet, spicy, and smoky ingredients, resulting in much more flavorful jerky.

Remove the beef from the marinade and gently pat away any excess liquid using paper towels. This helps prevent uneven drying and keeps the jerky from becoming sticky during the cooking process.

Arrange each strip in a single layer on your dehydrator trays or on wire racks placed over baking sheets if using an oven. Leave a small amount of space between each piece so warm air can circulate evenly around every strip.

Dry the beef in a dehydrator at 160°F (71°C) for approximately 4 to 6 hours, depending on the thickness of the slices. If using an oven, set it to the lowest possible temperature—usually between 170°F and 175°F—and leave the oven door slightly open to allow moisture to escape.

The jerky is ready when it bends without breaking completely and shows small cracks along the surface. It should feel dry to the touch while still remaining pleasantly chewy in the center. Allow it to cool completely before storing it in an airtight container.