I think every long road trip deserves to have Beef Jerky. In this case, Sriracha Beef Jerky. Sweet, salty, with a hot finish. It is my new favorite beef jerky recipe. Every winter my Wife and I drive back to Pennsylvania to visit her family. This Sriracha infused Beef Jerky is going to get us all the way from Iowa to Pennsylvania in one piece. All 1000 miles entirely on Interstate 80. This beef jerky will get you through a few moments of hunger and more importantly some moments of boredom staring at the road. And, if we do not eat our entire stock we recently made, we will have a nice gift for our family when we arrive. If you like to watch video over reading text… check out the video below…
If you have not made beef jerky before, the only oddball piece of equipment you will need is a dehydrator. I have a small one I purchased at Cabela’s several years ago that will hold about 4 lbs of meat. To my surprise, you can still buy this 4-drawer model at Cabela’s. However, you can find it much cheaper here at Amazon. It works great. I would highly reccommend the 4-drawer model or go for the 9-drawer model if you want more capacity. It dehydrates very evenly and the temperature control works great. If I were to do it again, I would get the 9-drawer model to cut down on how many batches I have to make. I do not make jerky too often, but I make a lot when I do.
If you have been on the fence on buying a dehydrator, I would go for it…. making jerky at home makes me feel like a kid. Simple pleasures. Your patience waiting for the jerky to dry will be paid off when you unload your new stash off the dehydrator. Mother load!
The only real critical steps to making jerky are meat selection and slicing the meat. I have had the best luck with Flank Steak. It has a real nice quality about it for the finished product. Slice the flank steak thinly with the grain of the steak. It allows you to easily handle the meat before dehydrating without it falling apart. Then, when it is finished, you are able pull apart the jerky pretty easily and it does not take a lot of work to chew. I have not had the same luck with sirloin and other cuts of meat that are not crazy expensive.
Dehydrating the steak can take anywhere from 12 hours to 36 hours depending on humidity and drying temperature. If I have time I like to set it at lower temperatures. I feel it makes the jerky more tender. If you give this recipe a try, share your results! I would love to hear how it goes.
Sriracha Beef Jerky
- 3-4 lbs Lean Flank Steak
- 1.5 Cup Soy Sauce
- 1 Cup Worcestershire Sauce
- 1/2 Cup Honey
- 1/3 Cup Sriracha
- 1.5 teaspoons Onion Powder
- 1.5 teaspoons Garlic Powder
- 1.5 teaspoons Ground Pepper
Trim off any excess fat from the flank steak. Cut into manageable slabs, approx 5-6 inches long.
Place slabs of flank steak into freezer for 20 minutes to chill. This will make it easier to slice.
Take each slab out one at a time. Slice with the grain of the steak to create long pieces of meat 1/8" to 1/4" wide. Try to be consistent so the meat dehydrates evenly. You want it thinner than a standard pencil.
Place sliced steak into a gallon sized ziplock bag.
Mix up marinade solution. Stir together so the honey and sriracha are dissolved into the solution. Pour into the bag.
Close the bag, trying to remove all the air out of the bag when closing. Make sure marinade is evenly distributed. Move the bag/meat around if needed.
Place in fridge overnight, or up to 2 days.
When ready to dehydrate, remove steak and place into a colander and strain the excess liquid.
Place strips of steak close to one another on each dehydrator sheet, maximizing the amount of steak on each sheet.
Close up dehydrator and turn on dehydrator. You can set the temperature anywhere from room temperature to 185 F. It just depends how fast you want to complete the dehydration. I usually use a temperature of 110 F and check it 24 hours later. When it is done, the jerky should be rigid and should break when you bend it.
Add less Sriracha if you do not want as much heat.