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Sweet and Spicy Beef Jerky
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Homemade beef jerky is one of those things that'll really make you say "wow, I can make this at home?" Whether you've got a dehydrator or just a plain old oven, you can make some eye-openingly good jerky right in your kitchen.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
9 reviews
ingredients
2 pounds flank steak
1/2 cup soy sauce
1/4 cup honey
6 cloves garlic, minced
1 tablespoon fresh grated ginger
1 1/2 tablespoon crushed red pepper flakes
OR
1/2 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke
directions
Partially freeze the flank steak. Slice off any extra fat, then slice the meat into 1/4-inch thick slices.
Combine the soy sauce, honey, garlic, ginger, pepper, sesame oil, Worcestershire sauce, onion powder, and liquid smoke in a plastic zip-top bag (or glass bowl). Add the sliced meat and mix well. Seal the bag (or cover the bowl) and refrigerate the meat in the marinade overnight.
The next day, remove the meat from the marinade. Discard the marinade. Pat the meat dry with paper towels.
Dry the meat in a dehydrator as instructed by the appliance manufacturer.
Or, place the meat on a metal rack over a rimmed baking dish in the oven on the lowest temperature setting (200 degrees F or lower) for 3-5 hours or until dried. Turn the meat occasionally if using the oven.
Store the jerky in an airtight container at room temperature.
recipe tips
Make sure your hands, utensils, and surfaces are clean when handling raw meat to prevent contamination.
Rotate the trays (or flip the meat occasionally if using an oven) for even drying.
Keep an eye on the jerky as it dries to avoid over-drying, which can make it too tough.
Try using different types of honey or adding a little brown sugar to the marinade for a different sweetness.
If the jerky is too salty, reduce the amount of soy sauce in the marinade or balance it with more sweetness.
Slice against the grain of the meat for a tender jerky or with the grain for a chewier texture.
Homemade jerky is a great high-protein, low-carb snack for on-the-go.
Start by making small batches first to perfect your technique and flavor combinations.
common recipe questions
Can I use a different cut of beef for jerky?
Yes, other lean cuts like sirloin or top round can be used, but flank steak is commonly preferred for its texture.
Is it necessary to freeze the steak before slicing?
Partially freezing the steak makes it easier to slice evenly and thinly.
Can I omit the liquid smoke flavoring?
Yes, you can omit it, but it adds a smoky flavor that mimics traditional jerky.
What can I use instead of soy sauce?
You can use tamari or a low-sodium soy sauce as alternatives. You can also try using liquid aminos (such as Braggs).
How thin should I slice the beef?
Aim for consistent 1/4-inch thick slices for even drying.
Is marinating overnight mandatory?
Marinating overnight allows the flavors to fully penetrate the meat, but a minimum of 4 hours should be sufficient.
Can I air dry the jerky without a dehydrator or oven?
Air drying is not recommended due to safety concerns with meat not reaching a safe temperature quickly enough.
How do I store homemade beef jerky?
Store in an airtight container in a cool, dry place. It can last for several weeks. Beef jerky also freezes great. Place in a vacuum sealed bag or other airtight container and freeze for up to 1 year.
Can I add different spices to the marinade?
Feel free to experiment with spices like cumin, paprika, or chili powder.
What's the best temperature for drying jerky in the oven?
Set your oven to its lowest temperature setting, typically around 175 degrees F to 200 degrees F.
tools needed
Dehydrator: For drying the beef jerky to the required texture. If a dehydrator is not available, an oven can be used instead.
Sharp Knife: For slicing the flank steak into 1/4-inch thick pieces.
Cutting Board: Provides a stable surface to safely slice the meat.
Measuring Cups and Spoons: For measuring the ingredients such as soy sauce, honey, ginger, and liquid smoke.
Plastic Zip-Top Bag: Used for marinating the sliced beef in the combined ingredients. A glass or other non-reactive container can also be used.
Rimmed Baking Dish: If using the oven method, a rimmed baking dish is needed to catch any drippings while the meat dries on a metal rack.
Metal Rack: For placing the marinated meat above the rimmed baking dish in the oven to allow air circulation while it dries.
Paper Towels: Used for patting the meat dry after removing it from the marinade.
Grater: For grating fresh ginger to incorporate into the marinade.
what goes with it?
Cheese Platter: Pair with sharp cheeses like aged cheddar or pepper jack. The creaminess of the cheese offsets the jerky's texture and flavor.
Bourbon Glaze: Use as a dipping sauce to complement the jerky's sweetness. The rich, caramel notes from the bourbon will pair well with the flavors.
Charcuterie Board: Serve the beef jerky alongside a selection of cured meats, cheeses, nuts, and olives for a trendy appetizer. The sweetness and spice of the jerky will contrast well with the savory flavors of the other cured items.
Craft Beer: Pairing the jerky with a hoppy IPA or a malty porter will enhance its flavor. The bitterness of the beer offsets the sweetness of the honey, while enhancing the smokiness from the liquid smoke.
Rice Crackers: Serve with light, crispy rice crackers for a crunchy texture. The mild flavor of the crackers allows the jerky's sweet and spicy profile to shine through.
Trail Mix: Combine pieces of beef jerky with nuts, dried fruits, and seeds for a homemade trail mix. This provides a nutritious and convenient snack that balances protein with sweet and crunchy elements.
nutrition data
127 calories, 6 grams fat, 6 grams carbohydrates, 12 grams protein per 1/8 pound. This recipe is low in carbs.
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reviews & comments
January 18, 2020
Excellent recipe used bottom round steak flavors are very tasty added 1 quarter cup teriyaki sauce.
December 31, 2018
This recipe is amazing! I have made it over and over and everyone just loves it! I use this with my venison also and it is spectacular!
February 4, 2008
This is a spectular recipe. I've always wanted to make jerky, but never did, until now. I'll be making a lot more based on this recipe. The ginger sets this over the top! Whoever came up with this is brilliant! Thanks.
June 17, 2007
Great recipe. I marinated thinly sliced flank steak overnight in this marinade and put it all on a teflon cake rack in my convection oven on dehydrate mode for 6 hours at 140F and it turned out absolutely wonderful! Thanks!
March 6, 2007
Followed recipe to the T.After dozens of different recipes and a whole lot of fun,this particular one is the best.Pleases everyone that tried it.Fantastic flavour and just the right amount of each ingredient.Would not change a thing.Can not be stressed enough that the meat should be dried-not cooked.
December 13, 2006
Incredible! I kind of over dehydrated it thinking it might take 5 hours... it only took about 3-4. I also left out the red pepper, and it had plenty of spice. I am looking forward to making a few different variations of this with teryaki and mesquite.
December 2, 2006
This is by far the best jerky I've ever had. It tastes like Korean Bulgogi -- it is sweet but spicy. Rather than the 6 cloves of garlic, I substituted with 4 teaspoons minced garlic from a jar since I had it in my fridge. I omitted the ginger because I didn't have it.
November 7, 2006
I replaced the sesame oil with regular vegetable oil, the 6 garlic cloves with 4 teaspoons of minced garlic, and dehydrated it for 5 hours at 155 degree (F) and it turned out amazing!
August 15, 2005
I think this beef jerky comes out great!!!