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Sriracha Beef Jerky Recipe

Slightly Sweet with a Sriracha Punch
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Prep Time: 15 minutes
Cook Time: 4 hours
Marination Time: 16 hours
Total Time: 20 hours 15 minutes

Ingredients

  • 1 lb London Broil

Sriracha Jerky Marinade

  • 1/3 Cup Water
  • 1/4 Cup Honey
  • 1/4 Cup Molasses
  • 1/4 Cup Kikkoman Teriyaki Sauce (low sodium)
  • 2 Tbsp Lea and Perrins Worcestershire Sauce
  • 1/2 Cup Sriracha
  • 0.5 Tbsp Morton Kosher Salt
  • 1 Tbsp Distilled White Vinegar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Ground Ginger Powder
  • 1 Tsp Cayenne
  • 1/2 Tbsp Smoked Paprika
  • 1/4 Tsp Citric Acid See notes

Instructions

Slicing and Marinating Jerky

  • Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
  • In a bowl combine the marinade ingredients in the specified quantities. Ensure the molasses, honey, and salt are well combined.
  • In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
  • Put in your refrigerator to marinate for 2 hours. Ideally, you'd marinate overnight for 16+ hours.

Heat Treat the Jerky

  • Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top.
    Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
  • Pre-heat your oven to 350F.
  • Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
  • While your jerky is heat treating, set your dehydrator to 130F.

Dehydrating the Beef Jerky

  • Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
  • Allow the jerky to dehydrate for 3 hours and then start checking for doneness.

Testing Beef Jerky for Doneness

  • After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
  • Once cooled, bend the jerky. If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.

Storing the Jerky

  • Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.