sriracha BEEF JERKY recipe - amazing HOME MADE JERKY marinade

sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: homemade chili paste

Hot sauce can reduce calories, while homemade chili paste can save costs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Trim the fat off the outside of the rump roast and quarter it into manageable pieces.

Slice the beef against the grain into strips about the thickness of a pencil, aiming for consistent sizes.

Prepare the marinade by combining 2 cups Worcestershire sauce, 3 cups soy sauce, and 3 cups water in a pitcher.

Add 3 teaspoons garlic powder and 3 teaspoons onion powder to the marinade.

In a spice grinder, grind 3 teaspoons of black pepper and add it to the marinade.

Pour in 1 cup of sriracha and 1 cup of honey to balance the flavors.

Mix the marinade until well combined.

Divide the sliced beef into two resealable bags, approximately 2.5 to 3 pounds in each bag.

Pour the marinade into the bags, ensuring even coverage over the beef.

Seal the bags, removing as much air as possible, and refrigerate for about 24 hours.

After marinating, remove the beef from the bags and place it in a colander to drain excess liquid for about 5 minutes.

Arrange the beef strips in a single layer on the dehydrator trays.

Set the dehydrator to the appropriate temperature and dehydrate the beef for approximately 24 hours, checking for doneness periodically.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens