How to Make Sweet & Spicy Sriracha Beef Jerky – Simple, Protein-Packed, and Delicious

Sweet & Spicy Sriracha Beef Jerky

This Sweet & Spicy Sriracha Beef Jerky is the ultimate snack—packed with protein, flavor, and just the right amount of heat. It’s perfect for road trips, hiking, or anytime you need a tasty, portable pick-me-up.

Fun Facts

• Jerky was originally made by Indigenous peoples in North and South America as a way to preserve meat.
• “Jerky” comes from the Quechua word “ch’arki,” meaning “dried, salted meat.”

Tips

• Use lean cuts like top round or sirloin for the best jerky.
• Slice meat against the grain for tender pieces.
• Marinate overnight for maximum flavor.

Instructions

1. Ingredients:
   • 2 lbs beef, sliced 1/4-inch thick
   • 1/4 cup soy sauce
   • 2 tbsp brown sugar
   • 2 tbsp Sriracha
   • 1 tbsp Worcestershire sauce
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1/2 tsp black pepper
2. Marinate:
   • Combine all ingredients in a zip-top bag. Add beef, seal, and refrigerate overnight.
3. Dry:
   • Preheat smoker or dehydrator to 160°F (71°C).
   • Arrange beef strips in a single layer.
   • Smoke/dry for 4–6 hours, until dry but still chewy.
4. Store:
   • Keep in airtight container for up to 2 weeks.

Random Info

Sriracha’s heat comes from red jalapeño peppers, but it’s also packed with garlic for extra flavor.