Spicy Beef Jerky
Satisfy your cravings for a bold, protein-packed snack with this irresistible Spicy Beef Jerky, a perfect blend of smoky, savory, and fiery flavors. Made from lean cuts of beef round or flank steak, this homemade jerky is marinated in a robust mixture of soy sauce, Worcestershire sauce, honey, and garlic, with a kick of Sriracha and red pepper flakes for heat. Infused with an optional touch of liquid smoke, it delivers that authentic, campfire-charred essence. Whether dried in a dehydrator or low-and-slow in the oven, this recipe ensures tender, chewy strips bursting with flavor. Perfect for meal prepping or a road trip snack, this easy beef jerky recipe is the ultimate treat for heat lovers and jerky aficionados alike.
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Recipe Information
Ingredients
- 2 pounds beef round (top or bottom round, or flank steak)
- 0.5 cups soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon Sriracha or hot sauce
- 0.5 teaspoons liquid smoke (optional, for an authentic smoky flavor)
Instructions
Trim any visible fat from the beef, as fat can cause the jerky to spoil faster. Place the beef in the freezer for 1-2 hours to firm it up, making it easier to slice.
Using a sharp knife, cut the beef into thin strips about 1/4 inch thick. For a chewier jerky, slice the meat with the grain; for a more tender jerky, slice against the grain.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, Sriracha, and liquid smoke if using. Stir until well mixed.
Place the beef strips into the marinade, ensuring each piece is fully submerged. Cover the bowl with plastic wrap or transfer the mixture to a zip-top bag, removing as much air as possible. Marinate in the refrigerator for at least 8 hours or overnight for maximum flavor.
Remove the beef strips from the marinade and pat them dry with paper towels to remove excess moisture. This helps the jerky to dry properly.
If using a dehydrator, arrange the beef strips in a single layer on the dehydrator trays, ensuring the pieces do not overlap. Set the dehydrator to 160°F (70°C) and dry for 4-6 hours, checking for doneness starting at the 4-hour mark. The jerky should be firm but still slightly pliable when done.
If using an oven, preheat it to the lowest temperature setting (usually around 170°F or 75°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay the beef strips on the rack in a single layer, ensuring they do not overlap. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry the meat for 4-6 hours, checking periodically.
Once the jerky is done, let it cool completely. Store in an airtight container or zip-top bag at room temperature for up to 2 weeks, or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 45.2 g | ||
| Protein | 294.7 g | 589% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4258 mg | 91% | |
*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.
