Real Recipes From Real Home Cooks ®

dehydrator essentials: sweet & spicy beef jerky

Recipe by
Andy Anderson !
Wichita, KS

Good beef jerky is a perfect marriage between beef and marinade. In this recipe I will give you a great recipe for an excellent jerky that has just the right amount of heat & sweet. In addition, we will talk about the best beef to use, and time and temperature settings. I have friends that eat very little meat in their diets, yet when they come over, they always ask if I have any of my homemade jerky. With that said, I always try to keep a batch or two on hand. FYI: It can also be made in the oven. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 12 Hr
cook time 7 Hr
method Bake

Ingredients For dehydrator essentials: sweet & spicy beef jerky

  • 1 lb
    beef, sliced, more on this later
  • 2 Tbsp
    tamari or liquid aminos
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    siracha sauce
  • 2 tsp
    toasted sesame oil
  • 1/2 tsp
    salt, kosher variety, fine grind

How To Make dehydrator essentials: sweet & spicy beef jerky

  • 1
  • 2
    What will you need? A dehydrator is used to make this recipe; however, I will give you a way to make it in your oven.
  • 3
    What is it? Jerky can be made with a variety of proteins including, beef, pork, chicken, fish; even certain fruits can be made into jerky. This version is a bit more traditional and is made using beef.
  • 4
    Where’s the Beef? You could probably make jerky out of most cuts of beef; however, I found the two best cuts are, eye of round, and a lean cut of chuck roast. You do not want a lot of fat in your beef because that shortens its shelf life (fat can go rancid in a short amount of time). Cut the beef in strips about an inch or so wide, and about 1/8 inch thick. Thickness is important because if too thick the jerky will not dry properly, and if too thin it will become hard and fall apart. It is also important to cut uniform slices, so they all dry at the same time.
  • 5
    How to store it? Unlike, store-bought jerky, this homemade version does not contain any preservatives, so it will not last forever. This should last one to two months if you store it in an airtight container in the fridge. If you plan on making a bunch, you can vacuum seal it, and toss it in the freezer. In which case it will last 12 – 14 months.
  • 6
    The Oven Method If you do not own a dehydrator, you can try this recipe using your oven. Preheat the oven to 175f/80c. Place the jerky strips on a wire rack in a rimmed baking sheet. Bake for 3 – 4 hours, and then test for doneness.
  • 7
    When is it Ready? The excellent thing about making your own jerky, is that you get to decide when it is ready for consumption. Typically, jerky is considered ready when it will bend and crack, but not break. But, hey, it is your jerky… it is ready when you say it is ready. Full Stop.
  • 8
    If you partially freeze the meat before slicing, it will make the job of getting even slices a bit easier.
  • 9
    Gather your ingredients (mise en place).
  • 10
    Whisk all the ingredients together in a small bowl. Add the sliced beef into a bowl or Ziploc bag. Pour in the marinade and make sure that the beef is completely covered.
  • 11
    Place in the fridge for about 12 hours, or overnight (I prefer overnight, about 18 hours).
  • 12
    Set your dehydrator to 165f/75c. Remove the beef from the marinade, shake off a bit of the sauce, and lay on the dehydrator rack.
  • 13
    Allow to dehydrate for about 6 hours, or until it is thoroughly cooked and chewy, like jerky should be.
  • 14
  • So Yummy
    Serve it up any time you want a savory snack… It will not last long. Enjoy.
  • 16
    Keep the faith, and keep cooking.
  • Peace

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