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. Mix well and let rest 10 minutes.
- Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky.
- 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
This recipe is AMAZING!!!! Followed the recipe to a T and will definitely be making it again and again! Thanks Jerkyholic!
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!!
Glad you liked it Keith! Thanks for stopping by and checking out the site.
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!
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 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
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!
I make this, but I often swap soy sauce for the rice vinegar. People rave about this stuff! Amazing!
Nice!