Sriracha Beef Jerky
Fiery-spicy beef jerky for those who like it hot. Sriracha and chili flakes provide a complex, lasting heat that is balanced by honey and lime juice. The result is an intense snack with a sweet-sour heat kick that is addictive.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Slightly freeze beef (e.g. rump or top round) and cut into even 4–5 mm strips against the grain. Mix all marinade ingredients thoroughly until honey and salt are fully dissolved.
Marinating
12–24 hoursSubmerge meat strips completely in the sriracha marinade. Marinate in a sealed container or zip bag at max. 4 °C in the refrigerator for 12–24 hours. Turn the bag every few hours for even penetration.
Dehydrating
6–8 hoursRemove meat strips from marinade and pat dry. Place closely side by side on dehydrator racks without overlapping. Dehydrate at a constant 70 °C for 6–8 hours. Turn the strips halfway through.
Cooling & Storage
15 min.Allow jerky to cool completely, then check the degree of dryness. Store airtight. The finished sriracha jerky keeps for about 1–2 weeks at room temperature, up to 1 month in the refrigerator.
Pro Tip
For even more depth, add 1 tsp smoked paprika to the marinade. For a milder version, reduce the sriracha amount to 20 ml per kg of meat.
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