I’m so excited to share with you my favorite sweet and spicy beef jerky recipe. I’ve been making this recipe for years, and it’s always a hit with my family and friends.
The combination of sweet and spicy flavors is just perfect, and the fact that it’s made with beef makes it a great source of protein. I love serving it as a snack or appetizer, and it’s also a great addition to any meal.
The best part is that it’s incredibly easy to make, and you can customize the level of heat to your liking. My kids love helping me make it, and they’re always eager to taste the finished product.
We like to serve it with a side of crackers or chips, but you can also use it as a topping for salads or wraps. I’ve even used it as a filling for sandwiches or wraps.
It’s just one of those recipes that never gets old, and I’m sure you’ll love it just as much as we do.
Sweet and Spicy Beef Jerky
4.7 from 1435 votes
This homemade beef jerky combines the heat of red pepper flakes with the sweetness of brown sugar and honey. It is a chewy, flavorful snack that is perfect for hiking, road trips, or a protein-packed treat.
2 pounds beef top round or flank steak, sliced 1/4 inch thick against the grain
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
👨🍳Directions
1In a large mixing bowl, whisk together soy sauce, Worcestershire sauce, honey, brown sugar, rice vinegar, liquid smoke, red pepper flakes, garlic powder, onion powder, and black pepper until the sugar dissolves.
2Add the beef slices and toss to coat evenly, ensuring each piece is submerged in the marinade.
3Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight, turning the beef occasionally to ensure even flavor.
4The longer it marinates, the more intense the sweet and spicy taste will be.
5After marinating, remove the beef slices and pat them dry with paper towels to remove excess moisture.
6Arrange the slices in a single layer on dehydrator trays or on a wire rack set over a baking sheet if using an oven.
7If using a dehydrator, set it to 160°F and dry for 4 to 6 hours, checking after 4 hours for desired doneness.
8If using an oven, preheat to 175°F and bake for 3 to 4 hours, rotating the trays halfway through, until the jerky is dry but still pliable and bends without cracking.
9Remove the jerky from the dehydrator or oven and let it cool completely on a wire rack for about 30 minutes.
10Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
For a milder version, reduce red pepper flakes to 1/2 teaspoon. For extra heat, add a pinch of cayenne pepper. Slice the beef against the grain for a more tender jerky, or with the grain for a chewier texture.
This sweet and spicy beef jerky is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to make ahead and everyone can grab a piece whenever they want.
I love that I can store it in a sealed bag in the pantry for weeks, so it is always ready for unexpected guests or a quick snack. To reheat, just pop a few pieces in the microwave for 10 seconds to soften them, or enjoy them at room temperature.
Serve it alongside cheese and crackers for a simple appetizer, or pack it in lunchboxes for a protein boost. My family has come to expect a batch on every road trip, and it never lasts long.
This recipe is a keeper, and I hope it becomes a favorite in your home too.
❓ Frequently Asked Questions About Sweet and Spicy Beef Jerky
1. What type of beef is best for making sweet and spicy jerky?
I recommend using lean cuts like flank steak, top round, or sirloin. These cuts have less fat, which helps the jerky last longer and prevents it from spoiling. Trim any visible fat before slicing to ensure even drying and a better texture.
2. How long should I marinate the beef for the best flavor?
For the best flavor, marinate the beef for at least 6 hours, but overnight is even better. This allows the sweet and spicy marinade to soak deep into the meat. Do not go beyond 24 hours, as the salt can start to break down the texture too much.
3. Can I make this jerky in the oven instead of a dehydrator?
Yes, you can make it in the oven. Set your oven to the lowest temperature, usually around 170 degrees Fahrenheit, and place the beef strips on wire racks over baking sheets. Leave the oven door slightly open with a wooden spoon to let moisture escape. It may take 3 to 5 hours depending on thickness.
4. How do I store homemade beef jerky and how long does it last?
Store the jerky in an airtight container or a resealable plastic bag. Keep it in a cool, dark place like your pantry, and it will last for 2 to 3 weeks. For longer storage, you can refrigerate it for up to 2 months or freeze it for up to 6 months.
5. Can I adjust the spice level in this recipe?
Absolutely. For a milder jerky, reduce or omit the cayenne pepper and use less red pepper flakes. If you want more heat, add extra cayenne or a dash of hot sauce to the marinade. The brown sugar and honey will still balance the sweetness, so feel free to customize it to your taste.
A rich and satisfying soup that tastes just like a hamburger in a bowl. Ground beef, vegetables, and a savory tomato broth come together for a quick and easy we…
A comforting and nourishing chicken soup with the addition of bok choy for a fresh, crisp flavor. This recipe is perfect for a cozy meal or when you need a warm…
This simple banana bread recipe is moist, delicious, and easy to make. Perfect for using up overripe bananas, this classic treat is a family favorite….
