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!
Also check out Pamela Braun's new book "Jerky Everything" for other great beef jerky recipes.
- 1 lb London broil
- 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
- 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 pages:
How to make beef jerky in a dehydrator
How to make beef jerky in a smoker
Love it. I make it all the time. tHANKS
does this not require any type of curing salt? If not, why>
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.
Pam C says
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.
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)
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!
Andrew Long says
how would i convert any of these reciepes to be used with ground beef?
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.
Drew Cromer says
Can I use Gochujang instead of Siracha?
Feel free to change up any ingredients! I'm not sure what Gochujang is...
How much crushed red pepper would you add per pound?
About 1 tsp per 1lb. You can also sprinkle it on after the meet has finished drying instead of adding it to the marinade.
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.!
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!
Love this recipe used a 4lb eye round roast and it was all gone in two days!!!
Thomas Knoll says
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!'
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.
Thomas Knoll says
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.
Dean G says
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.
Nice. Let me know how the Rig Hand turns out..
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
They are the same thing. Ground ginger is what it is normally called. I'll update the recipe so it's not so confusing.
Pastor Paul says
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.
Nice! Let me know which one you like better, your first batch or the second...
Pastor Paul says
I could see myself doing both, depending on my mood. 😀 This recipe is simply awesome!
Fantastic!!! Made with venison, and only had seasoned rice vinegar.Will definitely do again, and actually am going to try it on wings! Thanks!!
Fabulous on wings too!! New favorite go-to sauce!!
Joel DiTullio says
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!
Nice! My wife loves this recipe too.
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,
That sounds about right, 6-8 tsp. I would use the bullet, the finer the garlic the more it will stick to the meat!
Paul M B says
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.
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.
Ken W says
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?" 😉
That's what happens Ken. Haha.
Mark K says
Just made a batch of Swet Heat Sriracha Jerkey. Awesome receipe. Can't stop eating it!
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?
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.
Captain Mike says
My trick for multi batches is to split the batch vertically on the trays. Any drippage will be on same flavor.
Good thinking Mike. Thanks for the advice!
I make this, but I often swap soy sauce for the rice vinegar. People rave about this stuff! Amazing!
John Rose says
how would you convert this to a ground meat version?
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
1tbsp brown sugar
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!
Dave B says
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!
Thanks! Check out my answer to the ground meat question on my FAQ's page.
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
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!
Jerky Jerm says
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
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...
Glad you liked it Keith! Thanks for stopping by and checking out the site.
Could I make it in the oven ?? If so would 160 degree would do the job thx
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.
Jessica Sharp says
This recipe is AMAZING!!!! Followed the recipe to a T and will definitely be making it again and again! Thanks Jerkyholic!