This Sriracha beef jerky is a spicy version of our basic jerky that’s jazzed up with Sriracha sauce. Making jerky is a talent that you are either born with or you’re not. You either get it or you don’t, and no amount of reading or practice will make you much better at it. James Lum, or the Jizzler as he was sometimes known, was our resident Sriracha jerky specialist. A real Cinderella story, James, a Virginia native, started as a dishwasher and porter and quickly worked his way up to be our principal beef cutter and resident expert on everything jerky. As of this writing, he’s gone on to open his own butcher shop in Charlottesville. I think I might be tearing up, I’m so proud. James was born with this talent. I hope you were, too.–Tom Mylan
LC What Folks Are Saying About This Recipe Note
“I have to say that the recipe makes a darn fine jerky with a really nice kick.” “The marinade comes together quickly and has that peppery-salty-spicy goodness you want in a jerky.” “Most jerky I’ve made ended up tasting like nothing more than heavily-salted shoe leather. Not so this one.” That’s what folks are saying about this Sriracha beef jerky recipe.
Special Equipment: Dehydrator
Sriracha Beef Jerky Recipe
- Quick Glance
- 20 M
- 4 H
- Makes a lot
- 40 grams brown sugar
- 40 grams kosher salt
- 10 grams freshly ground black pepper
- 12 grams garlic powder
- 4 pounds sirloin tips or eye round, fat trimmed and meat sliced 1/4 inch thick
- 80 grams Worcestershire sauce
- 80 grams store-bought or homemade Sriracha sauce
- 2 1/2 grams soy sauce
- 1. Combine the dry ingredients in a small bowl and mix well. Put the sirloin tips in a large nonreactive food-safe container and rub all over with the spice mixture.
- 2. Combine the Worcestershire, Sriracha, and soy sauce in a bowl and mix well, then toss the sirloin tips with the mixture. Cover with plastic wrap and refrigerate overnight.
- 3. Spread the meat out on the dehydrator racks. The slices should not be touching each other or folded over on themselves or they will not dehydrate properly.
- 4. Dry the jerky at 165°F (74°C), rotating the racks from top to bottom every 30 minutes or so, until the meat is very dark brown, shiny, and slightly flexible when ready. The exact time will vary depending on the humidity and your dehydrator and the exact thickness of the meat. Check the meat after 3 hours and then every subsequent hour until done.
- 5. The jerky will keep at room temperature for up to 1 month in a paper bag.
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