Sriracha Beef Jerky Recipe

Sriracha beef jerky is a spicy and sweet delectable snack prepared by marinating lean beef in sriracha sauce and other aromatic herbs with honey. This protein-rich, low-fat snack is perfect for boosting energy during workdays. Every bite feels hard to resist owing to the honey's natural sweetness and the garlic's depth and richness. Chewy, tangy sriracha beef jerky is a pick-me-up during long workdays, fuel for long trips, a crisp flavor for movie nights, and a filling snack while hiking or camping.

Why You'll Love Sriracha Beef Jerky!

Sriracha beef jerky combines maple syrup for sweetness, Sriracha for spice, and soy sauce for a savory kick. Beef jerky is a delicious snack to sate your hunger and maintain your energy levels, when you're traveling by car, hiking in the mountains, or just crave a quick protein boost. It's easy to pack for on-the-move snacking, filled with protein, and not high in fat. It's also a more nutritious alternative to other packaged snacks.

What are the Ingredients of Sriracha Beef Jerky?

Making homemade Sriracha beef jerky calls for a few key ingredients.

• 2-3 lbs of round, top round, bottom round, sirloin, or flank steak

• ½  cup low-sodium soy sauce

•  2 tablespoons of Worcestershire sauce

•  1 tablespoon grated garlic

•  1 tablespoon grated ginger

•  1 tablespoon brown sugar

•  3 tbsp of Sriracha

•  1 tsp cayenne

•  ½  tsp smoked paprika

• ½ tbsphoney

•  One-fourth teaspoon of citric acid

Lower the amount of Sriracha if you're not a spice lover. Add one more teaspoon of lemon juice (two tablespoons total)  if you have no citric acid, 

Marinade Preparation

Mix 3 tbsp sriracha sauce, 1/2 cup honey, 1/2 cup brown sugar, 1 teaspoon each of garlic powder and onion powder, salt, liquid smoke, and black pepper in a large mixing bowl. Mix in more honey and lemon juice in it to make it honeyed and bolder. Once we've prepared all of the ingredients, it's time to get your hands dirty. Blend all the ingredients until the marinade covers every piece of meat. Once thoroughly mixed, seal the mixture and refrigerate it for approximately 40 hours. 

Cutting & Preparation

First, cut the beef across the grain to make tender jerky. It makes chewing the jerky easier by narrowing the muscle fibers. Cut the meat in half horizontally for two thin steaks. Cut meat into ¼ inch slices against the grain.  Pour the marinade into the plastic-sealed bag and toss to coat. Refrigerate after sealing the bag. Preheat the oven to 175°F. 

Wrap two rimmed baking sheets with foil and cover each with a wire rack sprayed with a culinary spray. Drain the meat strips and pat dry any excess marinade. Set up the strips on the racks, leaving about ¼ inch between each one. Keep an eye on your beef jerky over its drying stage to prevent it from drying out too much. When the jerky cracks and bends but does not split in two, it is done. The meat shows white fibers.

Its consistency must be dry to the touch, leathery in appearance, chewy but still tender.

What are the Drying/Cooking Methods for Sriracha Beef Jerky?

Here are three methods for making Sriracha beef jerky:

Dehydrator Method

Dehydrating beef jerky takes approximately 4-5 hours. As directed by USDA (United State Department of Agriculture), set the dehydrator to 165° and leave it sprinting for about 4 hours, or until the jerky's internal temperature reaches a safe 160°. The thickness of your slices determine how long it takes to dehydrate; sriracha beef jerky dried in 5 hours.

Oven Method

Use your oven in case you don't have a dehydrator. Place the marinated beef on racks and heat to 170°F (77°C), letting air circulate around the pieces. Keep the oven door open to let moisture out. Dry the jerky in a dryer for four to six hours, or until the desired texture is achieved.

Smoke Method

Set a smoker between 160 and 180 degrees Celsius (71 and 82 degrees Celsius) for a smoky flavor. Smoke the beef for four to six hours using wood chips to give it a richer flavor. As the beef jerky soaks up the rich, smoky flavor, its overall flavor profile is enhanced, gaining depth and consistency. 

What is the Storage & Shelf Life of Sriracha Beef Jerky?

Keep it in a sealed jar or container for a month. 

To store Sriracha beef jerky for a short time, wrap it in plastic wrap or preserve it in an airtight container. This keeps its freshness and texture unaffected. Jerky can be refrigerated for up to two weeks if properly wrapped.

Freezer storage is recommended to extend the shelf life of jerky beyond two weeks. Jerky is best kept in an airtight container or sealed in a plastic container that can be frozen. Beef jerky is a great snack; it stays frozen for months.

What is the Nutritional Value of Sriracha Beef Jerky?

Nutritional information of sriracha beef jerky per 1 oz is:

Calories: 85-110 Kcal, depending on the amount of sweetener and fat
Protein: 11-13 grams; perfect for a clean energy boost all day.
Carbohydrates: 4-6 grams based on the amount of honey and brown sugar used in the marinade.
Sugar: 3-5 grams, mostly natural sugars from maple syrup and sweeteners.
Sodium: Averages between 520-740 due to the bold flavor of Sriracha, soy sauce, and Worcestershire.

The values vary based on the recipe, especially when using soy sauce (lower sodium) or honey (sweeter).