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    Home » Beef Jerky Recipes

    Sweet Heat Sriracha Jerky

    Published: Nov 19, 2015 · Modified: Dec 16, 2020 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    A sriracha beef jerky that doesn't over power you with spice, but rather blends in with the other flavors making a perfect jerky.

    A sriracha beef jerky that doesn't over power you with spice, but rather blends in with the other flavors making a perfect jerky | Jerkyholic.com

    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!

    Sweet Heat Sriracha Jerky Poured over Strips

    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...

    Sweet Heat Sriracha Jerky Marinated

    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!

    Sweet Heat Sriracha Jerky Finished

    Also check out Pamela Braun's new book "Jerky Everything" for other great beef jerky recipes.

    Sweet Heat Sriracha Jerky

    A sriracha beef jerky that doesn't over power you with spice, but rather blends in with the other flavors making a perfect jerky.
    4.6 from 35 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 30 minutes
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Spicy, Sweet
    Servings: 5
    Calories: 170kcal
    Author: Will

    Ingredients
     

    Lean Beef

    • 1 lb London broil

    Marinade

    • ½ cup unseasoned rice vinegar
    • ½ cup + 2 tablespoon sriracha sauce
    • ¼ cup brown sugar
    • 2 teaspoon ground ginger
    • 1 teaspoon granulated garlic
    • 1 teaspoon salt

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator
    Colander
    Colander

    Instructions

    • 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.

    Nutrition

    Serving: 70g | Calories: 170kcal | Carbohydrates: 12g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 1162mg | Potassium: 404mg | Fiber: 1g | Sugar: 11g | Vitamin A: 39IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

     For more in depth directions on how to dry your beef jerky, visit my pages:

    How to make beef jerky in a dehydrator

    How to make beef jerky in a smoker

    How to make beef jerky in an oven

    « Chinese 5 Spice Beef Jerky
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    Reader Interactions

    Comments

    1. sandy says

      December 20, 2022 at 9:41 pm

      5 stars
      Love it. I make it all the time. tHANKS

      Reply
    2. chris says

      January 07, 2022 at 12:57 pm

      does this not require any type of curing salt? If not, why>

      Reply
      • Will says

        January 10, 2022 at 8:25 am

        You can use curing salt in any recipe. Some of these will have curing salt and some will not. It’s totally optional up to you whether you want to include it. I do recommend using curing salt to help prevent bacteria.

        Reply
    3. Pam C says

      December 23, 2021 at 9:40 am

      5 stars
      I buy crystalized ginger and chop it very fine in place of the ground ginger. Works out great and you get bits of the ginger on the jerky.

      Reply
    4. Carey says

      October 06, 2021 at 9:35 am

      I'd like to confirm the quantity of Sriracha sauce.
      When I put in 10 servings into the print sheet... it states 1 cup +2 tablespoon.
      If I change the # servings.. the first measure changes, but there is always the +2 tablespoon.

      So how much Sriracha sauce is correct? (10 servings.. 2lb beef)

      Thanks

      Reply
      • Will says

        October 06, 2021 at 1:23 pm

        The problem is probably the recipe card cannot calculate the +2 tbsp part of the sriracha. Sorry about that. The correct amount for 2lbs of meat would be 1 1/4 cup of sriracha sauce. Let me know how it turns out!

        Reply
    5. Andrew Long says

      July 30, 2020 at 1:21 am

      how would i convert any of these reciepes to be used with ground beef?

      Reply
      • Will says

        August 03, 2020 at 3:19 pm

        Leave the ingredients the same except for the liquid ingredients. Use only about 1/4 - 1/3 of a cup of liquid in ground jerky, total. If there is water or broth in the recipe, omit it. So if the recipe calls for 3/4 cup soy sauce and 1/4 cup Worcestershire sauce. Add 3 tbsp soy and 1 tbsp Worcestershire.

        Reply
    6. Drew Cromer says

      March 13, 2020 at 2:42 pm

      Can I use Gochujang instead of Siracha?

      Reply
      • Will says

        March 23, 2020 at 10:44 am

        Feel free to change up any ingredients! I'm not sure what Gochujang is...

        Reply
    7. Mike says

      October 23, 2019 at 1:00 am

      How much crushed red pepper would you add per pound?

      Reply
      • Will says

        October 26, 2019 at 4:42 pm

        About 1 tsp per 1lb. You can also sprinkle it on after the meet has finished drying instead of adding it to the marinade.

        Reply
    8. Susan says

      October 11, 2019 at 1:48 pm

      I'm curious why the sodium is so high with only 1 tsp of salt for the whole recipe???? Am I missing something? Thanks! we're trying this over the weekend--our market has whole eye of round for $2.99 a lb.!

      Reply
      • Will says

        October 11, 2019 at 6:15 pm

        It's because 1 tsp of sriracha sauce is 80mg of sodium. However, when you make this jerky and strain off excess marinade before drying, you will notice that you throw out a lot of the marinade. So the sodium would not really be that high, but it calculates as if all the marinade was retained in the meat. This is a great tasting jerky for sure, give it a shot!

        Reply
    9. Shelley says

      October 06, 2018 at 12:51 pm

      Love this recipe used a 4lb eye round roast and it was all gone in two days!!!

      Reply
    10. Thomas Knoll says

      August 26, 2018 at 7:02 pm

      I actually did a variant of this using Pork Loin..which I am hoping to smoke yet tonight ..

      But I gotta wonder, for all your recipes, if you scaled them up to 4 pound portions, do you keep as many liquid ingredients? I ended up making up the lost amount of ingredients with some maple syrup .

      Just curious how to cut back on cost when I do some of these things. I can't really afford to do a batch of jerky that'll take 20 bucks to do and I was really going 'Man this is alot of liquid!'

      Reply
      • Will says

        August 27, 2018 at 2:37 pm

        I have found that having just enough liquid to cover the meat is enough. This recipe is actually out of a cook book that I mention in the post and it does have A LOT of liquid ingredients. Most of my recipes do not have this much. I actually get more comments from people believing there is not enough liquid in the recipes. There is, just use a ziplock bag when marinating. I make a ton of jerky as well and try to keep my costs down! Check out some of the other recipes and you will see that they can be made quite inexpensively.

        Reply
        • Thomas Knoll says

          September 03, 2018 at 12:42 am

          I actually did a batch of 3 kinds, 4 pounds of each, I think I put to much in each bag, but every one liked it. I was just like 'this is super liquidy'. I was thinking of reducing liquid ingredients a bit, like 1/4th in lieu of 1/3rd. This one turned out pretty good, got better when I chucked it in the fridge over night. I'm trying to tweak the Malayasian one now some how; give it more seaseme flavour. I might try to add actual seaseme seeds to it.

          Reply
    11. Dean G says

      June 08, 2018 at 5:10 pm

      Just made 2.5 lbs of this with eye of round, sliced against the grain, but with apple cider vinegar and 5 Tbsp of honey (instead of sugar). It was the perfect amount of sweetness for our palates.

      My mistake was patting the marinated meat wth paper towels. I thought there would be too much flavor and I was dead wrong. Leave it wet, if you want a bold flavor and only pat 1 side if you like it milder.

      Another 2.5 lbs of Rig Hand is on the dehydrator now and I left it sopping wet, right outa' the bag.

      Reply
      • Will says

        June 09, 2018 at 2:49 pm

        Nice. Let me know how the Rig Hand turns out..

        Reply
    12. Grant says

      April 20, 2018 at 9:07 pm

      Recipe calls for 2 tsp granulated ginger. Is this the same as ground ginger? I couldn’t find any granulated at my grocery stores. Did know if ratio was the same

      Reply
      • Will says

        April 21, 2018 at 11:44 am

        They are the same thing. Ground ginger is what it is normally called. I'll update the recipe so it's not so confusing.

        Reply
    13. Pastor Paul says

      March 18, 2018 at 9:11 pm

      5 stars
      I'm trying it the "right" way this time. The last time, I didn't have rice vinegar or brown sugar, so I used regular vinegar and white sugar (a little less than the recipe called for)... and it was stunningly good, even that way. So I'm back to attempt it again. I'm super excited for this.

      Reply
      • Will says

        March 19, 2018 at 1:34 pm

        Nice! Let me know which one you like better, your first batch or the second...

        Reply
        • Pastor Paul says

          March 20, 2018 at 8:35 am

          5 stars
          I could see myself doing both, depending on my mood. 😀 This recipe is simply awesome!

          Reply
    14. Sharon says

      January 11, 2018 at 5:15 pm

      Fantastic!!! Made with venison, and only had seasoned rice vinegar.Will definitely do again, and actually am going to try it on wings! Thanks!!

      Reply
      • Sharon says

        January 13, 2018 at 8:35 pm

        5 stars
        Fabulous on wings too!! New favorite go-to sauce!!

        Reply
    15. Joel DiTullio says

      December 30, 2017 at 4:06 pm

      5 stars
      Just pulled this out of the oven and its very good! I normally use a smoker but we are having some nasty weather. I used the listed amount of marinade for a 2 pound London broil and it was still enough to keep all meat covered in a gallon baggie. Already ran to the store for another 2 pounds because I can tell this is going to get eaten fast!

      Reply
      • Will says

        December 31, 2017 at 7:07 pm

        Nice! My wife loves this recipe too.

        Reply
      • David says

        August 05, 2020 at 4:27 pm

        If I were to use minced garlic vs the recommended granulated garlic, how much would I use for the same 1lb of meat?

        Based on google search, I read 1 tsp minced for every 1/8 tsp granulated, so 8 tsp minced for this recipe? If so, I plan to toss the 8 tsp minced into the magic bullet to blend it up finer... or should I leave as is?

        Thanks in advance,
        Dave

        Reply
        • Will says

          August 05, 2020 at 5:26 pm

          That sounds about right, 6-8 tsp. I would use the bullet, the finer the garlic the more it will stick to the meat!

          Reply
    16. Paul M B says

      November 27, 2017 at 7:28 pm

      I was curious to know if drying 5 pounds at a time if I would need to multiple all ingredients by 5? I don’t wanna make it inedible. Thanks.

      Reply
      • Will says

        November 30, 2017 at 5:27 am

        You should be able to just multiply the recipe for the amount of jerky and be good to go. However, you just need enough to cover the meat and a lot of times you don't need 5x the marinade. You might be able to just triple it and have enough marinade to cover all the meat.

        Reply
    17. Ken W says

      October 30, 2017 at 8:02 pm

      5 stars
      I made the huge mistakes of first taking this to work and second letting people try it. Nowi have standing request of " DO you have any more od that jerky?" 😉

      Reply
      • Will says

        October 31, 2017 at 11:25 am

        That's what happens Ken. Haha.

        Reply
    18. Mark K says

      October 29, 2017 at 1:36 pm

      Just made a batch of Swet Heat Sriracha Jerkey. Awesome receipe. Can't stop eating it!

      Reply
    19. Mike says

      August 09, 2017 at 10:04 am

      Hi Will, Can I dehydrate 2 kinds of jerky in the oven at the same time? Let say I did this Sweet Heat Sriracha and the Pure Maple Syrup in the same oven. Would the aroma effect each other?

      Reply
      • Will says

        August 10, 2017 at 4:58 am

        I make two batches together all the time. I have not found that the aroma effects the other recipe. When making two batches in a dehydrator though, just make sure to pat dry the strips before drying that way one recipe doesn't drip down on to the other. Shouldn't have this problem in the oven.

        Reply
        • Captain Mike says

          January 30, 2018 at 6:54 pm

          My trick for multi batches is to split the batch vertically on the trays. Any drippage will be on same flavor.

          Reply
          • Will says

            February 03, 2018 at 11:36 am

            Good thinking Mike. Thanks for the advice!

            Reply
    20. Howie says

      June 19, 2017 at 5:01 pm

      5 stars
      I make this, but I often swap soy sauce for the rice vinegar. People rave about this stuff! Amazing!

      Reply
      • Will says

        June 19, 2017 at 9:45 pm

        Nice!

        Reply
    21. John Rose says

      May 22, 2017 at 11:17 am

      how would you convert this to a ground meat version?

      Reply
      • Will says

        May 22, 2017 at 4:27 pm

        Hey John! That's a tough one... When making ground jerky you want to have very little liquid ingredients. You also don't need as much because all of the marinade is part of the jerky compared to retaining very little marinade when making whole meat jerky. I would try to scale it down to:
        For 1lb ground meat:
        2tbsp rice vinegar
        2tbsp sriracha
        1tbsp brown sugar
        1tsp ginger
        1/2tsp garlic
        1/2 tsp salt

        I do not know if this will turn out great since I have not made this recipe with ground meat. I would mix all the marinade ingredients in a bowl and taste it before adding it to the ground meat. Alter as necessary. Let me know how it turns out or the changes you make!

        Reply
    22. Dave B says

      January 09, 2017 at 9:09 am

      All your jerky methods and recipes look awesome. I want to do this recipe (and others) with ground meat and use a jerky gun. Would the amounts and ratios be the same? Thanks!

      Reply
      • Will says

        January 09, 2017 at 12:08 pm

        Thanks! Check out my answer to the ground meat question on my FAQ's page.

        Reply
    23. Mike says

      December 04, 2016 at 12:02 pm

      How long will this jerky last? I want to make some to send to my son who is deployed but don't want it to go bad to soon. Do I need to add curing salt or something? Thanks

      Reply
      • Will says

        December 04, 2016 at 12:09 pm

        I would use curing salt and vacuum pack this jerky if you are going to ship this to your son. Check out my page on how long jerky lasts, it has some great information. This is a good recipe too, I have a couple pounds of this recipe in the fridge marinating right now for a hunting trip next week. Also, please tell your son that I said Thank You for serving our great country!

        Reply
      • Jerky Jerm says

        February 24, 2019 at 8:14 pm

        I’ve always just used regular salt. As of late, I have used finely ground pink Himalayan salt. The rule of thumb I heard was a tablespoon per pound, but it gets a little too salty for me, and jerky doesn’t last long around my house, so I use 1 1/2 - 2 teaspoons

        Reply
    24. Keith says

      December 03, 2016 at 2:56 pm

      5 stars
      This recipe is the bomb!! I used white vinegar instead of rice and used fresh minced garlic instead of powder for the marinade, but followed everything else exactly. I doubled the recipe and did a 2lb london broil. The cow turned out beautiful. My friends and I devoured the pile(plus some beers!) We are gonna try some fresh venison steaks next weekend with this recipe. Oo La La...
      Thanks Dude!!

      Reply
      • Will says

        December 03, 2016 at 6:35 pm

        Glad you liked it Keith! Thanks for stopping by and checking out the site.

        Reply
        • Donna says

          December 11, 2018 at 10:18 pm

          5 stars
          Could I make it in the oven ?? If so would 160 degree would do the job thx

          Reply
          • Will says

            December 13, 2018 at 6:30 pm

            For sure! 170F would do the job. You want to make sure the internal temp gets to 160F, so the oven should be a little hotter. Or pre-heat the strips to an internal temperature of 160F at a higher temp of 300F or so, and then turn down to 160F and oven the door to dry. Check out my page on making jerky in an oven.

            Reply
    25. Jessica Sharp says

      September 08, 2016 at 11:17 pm

      5 stars
      This recipe is AMAZING!!!! Followed the recipe to a T and will definitely be making it again and again! Thanks Jerkyholic!

      Reply

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