spicy sweet beef jerky recipe

Written ByJenny Smyth Posted on
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The Best spicy sweet beef jerky recipe

I am so excited to share this spicy sweet beef jerky recipe with you all. I have been making this recipe for years, and it’s always a hit with my family and friends.

The combination of spicy and sweet flavors is just perfect, and it’s so easy to make at home. I like to think of it as a healthier alternative to store-bought beef jerky, since I can control the ingredients and the level of heat.

My kids love helping me make it, and they always get so excited when they get to take a piece out of the dehydrator or oven. It’s a great way to get them involved in the kitchen and teaching them about different flavors and textures.

Plus, it’s just so convenient to have a batch on hand for snacking or as a quick lunch on-the-go. Over the years, I’ve tweaked this recipe to get it just right, and I’m happy to share it with you now.

So, if you’re looking for a tasty and easy-to-make snack that’s perfect for any occasion, look no further! This spicy sweet beef jerky recipe is sure to become a favorite in your household too.

Spicy Sweet Beef Jerky

4.9 from 750 votes

This homemade beef jerky combines the heat of red pepper flakes with the sweetness of brown sugar and honey. It is chewy, flavorful, and perfect for a high-protein snack on the go.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Beef and Marinade

2 pounds beef top round or flank steak, partially frozen
1/3 cup low-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sriracha sauce
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke (optional)

👨‍🍳Directions

1Slice the partially frozen beef against the grain into 1/8-inch thick strips.
2Thinner strips will yield crispier jerky, while thicker strips remain chewier; aim for uniform thickness for even drying.
3In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sriracha, Worcestershire sauce, red pepper flakes, garlic powder, onion powder, black pepper, and liquid smoke if using.
4Stir until the sugar is fully dissolved.
5Place the beef strips in a large resealable bag or bowl and pour the marinade over them.
6Seal the bag, removing as much air as possible, and massage the marinade into the meat.
7Refrigerate for at least 4 hours, or up to 12 hours for deeper flavor.
8Preheat the oven to 175°F (or the lowest possible setting, ideally 170-180°F).
9Line a baking sheet with foil and place a wire rack on top.
10Remove the beef from the marinade and pat each strip dry with paper towels to remove excess liquid.
11Arrange the beef strips in a single layer on the wire rack, making sure they do not overlap.
12Place the baking sheet in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape.
13Dry the jerky for 3 to 5 hours, checking after 3 hours.
14The jerky is done when it bends and cracks but does not break in half; it should feel dry to the touch but still pliable.
15Remove any pieces that finish early to prevent over-drying.
16Let the jerky cool completely on the rack, about 30 minutes.
17Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.

🔧Equipment

Sharp knife or meat slicer
Large resealable plastic bag or glass bowl
Baking sheet
Wire rack that fits the baking sheet
Paper towels
Oven or dehydrator

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 4g💛Saturated Fat: 1.5g❤️Cholesterol: 60mg🧂Sodium: 580mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 23g

📝Notes

For a milder jerky, reduce the red pepper flakes to 1/2 teaspoon. For extra heat, add 1/2 teaspoon cayenne pepper. Always slice against the grain for a tender chew; slicing with the grain yields a tougher, stringier texture. If using a dehydrator, follow the manufacturer’s instructions, typically 4-6 hours at 160°F.

Watch Video Of How Spicy Sweet Beef Jerky Works

This spicy sweet beef jerky recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack on-the-go. It’s also perfect for packing in lunches or as an after-school snack for your kids (if they like spicy foods!)

One of my favorite things about this recipe is that it’s incredibly easy to customize – just adjust the level of heat to suit your taste buds! And don’t forget about all the health benefits – beef jerky is an excellent source of protein and can be made with minimal added sugars.

❓ Frequently Asked Questions About Spicy Sweet Beef Jerky

Q: What kind of meat should I use for this recipe?

You can use any type of beef you like, but I find that sirloin or top round works best. You can also use other cuts of meat like flank steak or skirt steak if you prefer.

Q: How long does it take to make this recipe?

The preparation time is relatively quick, but the actual cooking time can vary depending on the method you choose. If you’re using a dehydrator, it’ll take around 6-8 hours to dry the jerky completely. If you’re using your oven, it’ll take around 3-4 hours at 200°F (90°C).

Q: Can I adjust the level of heat in this recipe?

Yes, you can adjust the level of heat by using more or less hot sauce in the marinade. You can also omit the hot sauce altogether if you prefer a milder flavor.

Q: Can I store this jerky in the fridge?

No, it’s best to store this jerky in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Q: Can I make this recipe without a dehydrator?

No, you need a dehydrator or an oven to make this recipe. However, if you don’t have either one, you can try using a slow cooker or even your microwave (though results may vary).

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