A sriracha beef jerky that doesn’t over power you with spice, but rather blends in with the other flavors making a perfect jerky.
Recently I bought a new Beef Jerky book titled “Jerky Everything” by Pamela Braun. I am always looking for new books to broaden my skills in the art of jerky making. So far I am very happy with this book and the quality recipes. All too often you find beef jerky books which have “tons of recipes” which after making a couple come to prove that the author probably has never made jerky in their life.
Jerky Everything is NOT one of these books. This book is well put together with great information and recipes. This book also has enticing pictures, and everyone loves pictures of great tasting beef jerky!
This Sweet Heat Sriracha Jerky is taken from Pamela’s book and turned out great. My wife LOVED this recipe. Last time I mentioned on this blog that she “killed” a batch of jerky in a an hour, I caught a little flack. But it was true, and she did the same here! Sorry love, sometimes you can be a Honey Badger when it comes to beef jerky…
I followed the recipe to a T and dried this jerky with a dehydrator. The flavors were fantastic and had a subtle heat, but nothing over powering. It mentions in the book that if you want more heat, add some crushed red pepper to the recipe.
Here is one last picture I was able to get before this jerky disappeared!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods
Also check out Pamela Braun’s new book “Jerky Everything” for other great beef jerky recipes.
- 1lb London broil
- ½ cup unseasoned rice vinegar
- ½ cup + 2 tbsp sriracha sauce
- ¼ cup brown sugar
- 2 tsp granulated ginger
- 1 tsp granulated garlic
- 1 tsp salt
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the rice vinegar, sriracha sauce, brown sugar, granulated ginger, granulated garlic, and salt in a medium bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 1 hour at 160 degrees and an additional 3 hours at 145 degrees.
- The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Method