Go Back Email Link
+ servings
Sriracha Deer jerky on wood tray with sriracha bottle and peppers
Print

Sour Sriracha Deer Jerky

Sour and spicy sriracha jerky, does that go together?!?!?! Trust me, it does! You will be pleasantly surprised with this jerky recipe and flavor!
Course Beef Jerky, deer jerky, venison jerky
Cuisine American
Type Game Jerky
Flavor Spicy
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 5
Calories 128kcal
Author Will

Ingredients

Lean Meat

Marinade

  • 2 tablespoon sriracha sauce
  • ½ cup apple cider vinegar
  • ½ cup coca cola
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper freshly cracked
  • ¼ teaspoon curing salt optional

Instructions

  • Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
  • While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. 
  • Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. You can also use a Weston Jerky Slicer when making this recipe.
  • Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator. Shake or mix the container every 4 hours so all the strips are evenly marinated.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  • Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
  • The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Pre-soak venison for a couple hours in 5 cups water and 1 cup salt to remove 'gamey' flavor
  • Adjust sriracha to your liking
  • Partially freeze meat before slicing for even strips

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1233mg | Potassium: 321mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 5mg | Iron: 3mg