Hot Sweet Beef Jerky
Satisfy your craving for bold and flavorful snacking with this irresistible Hot Sweet Beef Jerky recipe! Made from tender cuts of beef like eye of round or top round, this jerky boasts the perfect balance of sweet heat thanks to a marinade infused with honey, brown sugar, soy sauce, and Worcestershire, combined with the smoky kick of smoked paprika, cayenne, and red pepper flakes. With just 20 minutes of prep time and the option to dry it in the oven or a dehydrator, this homemade jerky is ideal for adventurous eaters and on-the-go snackers. Customize the spice level to your liking and enjoy a preservative-free treat that stays fresh for days. Whether you're camping, road-tripping, or simply looking for a protein-packed snack, this Hot Sweet Beef Jerky is your go-to recipe for big flavor in every bite!
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Recipe Information
Ingredients
- 2 pounds Beef (eye of round, flank, or top round)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Honey
- 2 teaspoons Smoked paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Ground black pepper
- 1 teaspoons Cayenne pepper
- 1 teaspoons Red pepper flakes
- 0.5 teaspoons Liquid smoke (optional, for extra smoky flavor)
Instructions
Trim any excess fat from the beef as fat will cause the jerky to spoil faster. Place the beef in the freezer for 1-2 hours until it's firm (but not frozen solid) to make slicing easier.
Slice the beef into thin strips, about 1/8 to 1/4 inch thick, cutting against the grain for tender jerky or with the grain for chewier jerky.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes, and liquid smoke (if using). Whisk thoroughly to blend all the marinade ingredients.
Place the beef strips in a resealable plastic bag or a shallow container and pour the marinade over them. Ensure the beef is fully submerged in the marinade. Seal the bag or cover the container and refrigerate for at least 6 hours or overnight for the best flavor.
After marinating, preheat your oven to 175°F (79°C) or the lowest setting. If using a dehydrator, follow your appliance’s temperature guidelines for making jerky.
Remove the beef strips from the marinade and pat them dry with paper towels to remove excess liquid. This will help the jerky dry evenly.
Place the beef strips on wire racks set over baking sheets (to catch any drips) or directly on the trays of your dehydrator. Make sure the strips are not overlapping for proper air circulation.
Dry the beef strips in the oven or dehydrator for 4-6 hours, flipping them halfway through the drying process. The jerky is ready when it is dry and firm but still slightly pliable when bent.
Remove the jerky from the oven or dehydrator and let it cool completely. Store in an airtight container or resealable bags. It will keep at room temperature for up to a week, or longer if refrigerated.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.2 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
