Spicy Jerky
Elevate your snack game with this irresistibly flavorful Spicy Jerky recipe, perfect for meat lovers who crave a bold, smoky kick. Made from tender slices of top round or flank steak, this homemade jerky is marinated in a tantalizing blend of soy sauce, Worcestershire sauce, brown sugar, and fiery spices like cayenne, smoked paprika, and crushed red pepper flakes. A hint of optional liquid smoke adds that authentic smokiness, taking your jerky to the next level. Slow-dried to chewy perfection in your oven, this protein-packed treat is perfect for road trips, hiking adventures, or guilt-free snacking at home. Easy to make with minimal ingredients and packed with savory heat, this Spicy Jerky is sure to become your go-to recipe for delicious homemade snacks!
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak, trimmed of fat)
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Crushed red pepper flakes
- 1 teaspoon Ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Liquid smoke (optional, for extra smokiness)
Instructions
Place the trimmed beef in the freezer for 1-2 hours until it is firm but not fully frozen. This will make it easier to slice thinly.
Using a sharp knife, slice the beef against the grain into thin strips, approximately 1/8 to 1/4-inch thick.
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, ground black pepper, cayenne pepper, and liquid smoke (if using). Whisk together until the sugar is dissolved and the spices are evenly distributed.
Place the sliced beef into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer the beef and marinade to a resealable plastic bag. Refrigerate and marinate for 6-24 hours, allowing the flavors to develop.
Preheat oven to 175°F (80°C) or the lowest setting. Line two baking sheets with foil and place a wire cooling rack on top of each sheet.
Remove the beef from the marinade and pat each piece dry with paper towels. This will help the jerky dry out effectively during cooking.
Arrange the beef slices in a single layer on the wire racks, making sure they do not overlap to ensure even drying.
Place the baking sheets in the preheated oven, leaving the oven door slightly ajar to allow moisture to escape. You can use a wooden spoon to prop the door open if needed.
Dry the jerky in the oven for 4-6 hours, checking periodically and rotating racks if necessary. The jerky is done when it is dry to the touch, firm, and bends slightly before breaking.
Remove the jerky from the oven and let it cool completely. Store in an airtight container or resealable bag for up to one week, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 25.6 g | ||
| Protein | 334.2 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 5230 mg | 111% | |
*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.
