Sriracha Beef Jerky
This Sriracha beef jerky is a spicy version of our basic jerky that's jazzed up with Sriracha sauce.
Equipment
- Dehydrator
Ingredients
- 3 tablespoons brown sugar
- 1 1/2 ounces kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 4 teaspoons garlic powder
- 4 pounds sirloin tips or eye round, fat trimmed and meat sliced 1/4 inch (3 mm) thick
- 5 tablespoons plus 1 teaspoon Worcestershire sauce
- 4 tablespoons plus 1 teaspoon store-bought or homemade Sriracha sauce
- 1/2 teaspoon soy sauce
Instructions
- 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.
- 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.
- 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.
- 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.
- The jerky will keep at room temperature for up to 1 month in a paper bag.
Nutrition
Serving: 1portion | Calories: 79kcal | Carbohydrates: 2g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 622mg | Fiber: 1g | Sugar: 1g