Homemade Spicy Beef Jerky
User Reviews
5
Homemade Spicy Beef Jerky
Description
The Homemade Spicy Beef Jerky recipe centers on lean rump roast thinly sliced and marinated overnight in a blend of savory and sweet ingredients such as soy sauce, teriyaki, garlic salt, and sweet chili sauce, with a hint of liquid smoke for smoky depth. The long marination ensures the beef absorbs these flavors deeply. Drying is done either in a food dehydrator or a low-temperature oven setup around 150-175°F, which slowly removes moisture without cooking the beef. Turning the strips several times during the 6 to 8 hour drying ensures even dehydration and texture.
The final jerky has a chewy yet tender texture, with robust layers of savory, sweet, and smoky flavors balanced by gentle heat from the chili sauce. It’s ideal for storing as a ready-to-eat snack that travels well and provides satisfying protein. This recipe avoids additives and allows customization by adjusting the marinade ingredients.
To serve, the jerky can be eaten as is, used in salads, or served alongside cheeses and dips for a hearty snack. Making jerky at home also enables control over salt and sugar levels, catering to personal dietary preferences.
Ingredients
- 4 pounds rump roast sliced 1/8" thick by 2 - 2 1/2" wide strips, lean
- 1/2 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons liquid smoke
- 2 tablespoons sweet chili sauce
- 1/4 cup brown sugar
- 1 teaspoon black pepper
Instructions
- Mix together all ingredients and pour over sliced beef.
- Cover and marinate in the refrigerator overnight.
- If you are using a food dehydrator follow the manufacturer's directions.
- If you do not have a dehydrator you may use your oven.
- Turn the oven on low to 150 -175 degrees. The temperature should not go over 175.
- Place the marinated beef strips on a wire rack that has been set in a jelly roll or sheet pan. The pan will collect the liquid and the cooling rack will let the air circulate for better drying. Do not overcrowd the pieces when placing the strips on the cooling rack.
- Turn the strips two or three times during drying. This method will take 6 to 8 hours depending on the thickness of the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 793mg | 33% |
| Potassium | 115mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 108mg | 11% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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