🥩 Sweet & Spicy HOMEMADE Beef Jerky Recipe (CHEAPER & BETTER Than Sweet Baby Ray's!) 🥶Ep446

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds a smoky flavor without the liquid.

black pepper

💰Cheaper: white pepper

White pepper provides a similar heat with a different flavor.

Go to Walmart and buy Sweet Baby Ray's sweet and spicy beef jerky.

Decide to make a homemade version of beef jerky.

Put the roast in the freezer for about 2 hours to firm it up for slicing.

Prepare the marinade by mixing 1/2 cup Sweet Baby Ray's sweet and spicy barbecue sauce, 2-4 tablespoons hot sauce (starting with 1 tablespoon of Sriracha), 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 2 tablespoons liquid smoke, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 to 1 teaspoon crushed red pepper flakes in a mixing bowl.

Mix the marinade until the sugar is dissolved and well combined.

Slice the beef rump roast into manageable pieces, about 1/4 to 1/8 inch thick, cutting against the grain.

Put on gloves and coat the beef slices in the marinade, ensuring every piece is well coated.

Vacuum seal the marinated beef and refrigerate for about 24 hours (or at least 8-12 hours).

After marinating, remove the beef from the refrigerator and lay it out flat on dehydrator trays without overlapping.

Set the dehydrator to 160°F and dehydrate for about 8 hours, rotating the trays halfway through.

Check the jerky after 5 hours; it should be leathery and crack when bent but not completely dry.

Pat the jerky dry to remove excess oil from the surface.

Weigh the final product, which should be about 17.1 oz after dehydration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens