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sriracha beef jerky

Sriracha Beef Jerky

Quality beef jerky made right at home. Sweet, Salty, with a spicy finish.
Course Snack
Cuisine American, BBQ
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 1 hour
Author Keegan


  • 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


  1. Trim off any excess fat from the flank steak. Cut into manageable slabs, approx 5-6 inches long.
  2. Place slabs of flank steak into freezer for 20 minutes to chill. This will make it easier to slice.
  3. 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.
  4. Place sliced steak into a gallon sized ziplock bag.
  5. Mix up marinade solution. Stir together so the honey and sriracha are dissolved into the solution. Pour into the bag.
  6. 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.
  7. Place in fridge overnight, or up to 2 days.

  8. When ready to dehydrate, remove steak and place into a colander and strain the excess liquid.
  9. Place strips of steak close to one another on each dehydrator sheet, maximizing the amount of steak on each sheet.
  10. 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.

Recipe Notes

Add less Sriracha if you do not want as much heat.