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Sour and spicy sriracha jerky, does that go together?!?!?! Trust me, it does! You will be pleasantly surprised with this jerky recipe and flavor!
Slicing The Meat
Hunting season has come and past and your freezer should be full of venison just ready to be made into jerky!
If your season wasn’t the best, not to worry, venison can be bought at many local butcher shops.
Defrost your venison roasts in a bowl of cold water that is placed in the refrigerator. Make sure to defrost any meat in the refrigerator and NOT on your kitchen counter. Submerging the meat in water will speed up the thawing process immensely.
After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky.
I sliced the deer roast by hand with a very sharp knife. If you do not have a really sharp knife, wrap the roast in saran wrap and put the meat back in the freezer for 1-2 hours to partially freeze/harden the meat so slicing evenly sized strips is easier. Visit my how to slice jerky page for more information on slicing meat for the perfect jerky.
If the roast has a good amount of blood in the package and has a game aroma, soak the meat in cold water and salt solution to remove that ‘gamey’ flavor from the meat. Use 1 cup of salt and about 5 cups of water.
Using a jerky slicer is another great option. I like using my Weston Jerky Slicer to cut the beef and deer roasts into jerky strips.
This jerky slicer is not needed to slice the meat, but it makes it a lot easier!
RELATED PAGE: DOZENS OF JERKY RECIPES – CLICK HERE!!!
Making The Marinade
This is a pretty straight forward recipe, no need for a blender to mix the ingredients. Add all of the ingredients into a bowl or ziplock bag and mix together well. Taste to see if it is spicy enough for you, if not, add a little more sriracha to give it more of a kick!
Once you have the marinade mixed together, add the deer or beef slices to the mixture and mix well making sure all of the strips are covered with marinade.
Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly.
Strain the strips in a colander and discard any left over marinade. Do not re-use marinade if wanting to make another batch, start with fresh ingredients.
After straining the jerky strips, lay them on paper towels and pat the strips dry to remove any excess marinade. Doing this will help speed up the drying process.
After patting the strips dry, place the jerky strips into a dehydrator, oven, or smoker. I used my Excalibur Dehydrator when making this recipe. Make sure the pieces of meat are not touching and have space for air to flow around each piece.
I dried this sour sriracha deer jerky at 165F for 4 hours. It was just about perfect!
You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.
Testing For When The Jerky Is Finished
While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.
Bend the jerky in half, it should bend and crack but not break in half.
You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.
If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.
The jerky tasted fantastic! The apple cider vinegar gave the jerky that sour flavor with the sriracha combating that with a nice spicy kick! I really enjoyed the flavors of this recipe and will definitely be making it again.
Storing Jerky
To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!
Old Pro Tips:
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Pre-soak venison for a couple hours in 5 cups water and 1 cup salt to remove ‘gamey’ flavor
- Increase/Decrease the sriracha to your liking
- Freeze meat before slicing to make even strips
For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.
Ingredients
Lean Meat
Marinade
- 2 tablespoon sriracha sauce
- ½ cup apple cider vinegar
- ½ cup coca cola
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon kosher salt
- 1 teaspoon black pepper (freshly cracked)
- ¼ teaspoon curing salt (optional)
Instructions
- Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. You can also use a Weston Jerky Slicer when making this recipe.
- Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator. Shake or mix the container every 4 hours so all the strips are evenly marinated.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
- The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.
Pro Tips
Old Pro Tips:
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Pre-soak venison for a couple hours in 5 cups water and 1 cup salt to remove 'gamey' flavor
- Adjust sriracha to your liking
- Partially freeze meat before slicing for even strips
Nutrition
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Dave says
Good balance of hot and sour. The heat and sour don't overpower the taste of the venison. The after kick of the two tatses though is awesome! Another winner Will! This is the 15th recipe I've tried of yours and I have never been disappointed.