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+ servings

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.
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Spicy, Sweet
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 170kcal
Author Will


Lean Beef


  • 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.


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