Sweet Heat Beef Jerky

Savory beef jerky with a perfect balance of sweetness and spice for a richly flavored and satisfying snack.

This sweet heat beef jerky is a delicious and addictive snack with a perfect balance of sweet and spicy flavors. The beef is sliced into thin strips and marinated in a mixture of soy sauce, Worcestershire sauce, ketchup, Dijon mustard, brown sugar, smoked paprika, chili powder, cayenne pepper, garlic powder, onion powder, and salt, which create a complex and savory flavor profile that is both sweet and spicy. The beef is then dehydrated until it becomes chewy and flavorful, with a satisfying texture that is perfect for snacking on the go.

Servings

10-12

Prep Time

15 minutes + 12 hour marinade

Cook Time

6 hours

Total Time

18 hours 15 minutes

2 pounds beef eye of round
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup ketchup
4 teaspoons Dijon mustard
6 tablespoons light brown sugar
4 teaspoons smoked paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

Preparation

  • Trim any excess surface fat from the beef to help the jerky last longer.
  • Slice the beef across the grain into thin strips (about ¼–½ inch thick) for a more tender bite. For easier slicing, partially freeze the beef for 30–45 minutes first.
  • In a mixing bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, Dijon mustard, brown sugar, smoked paprika, chili powder, cayenne, garlic powder, onion powder, and salt until the sugar dissolves.
  • Add the beef slices to the marinade and toss until every piece is fully coated.
  • Cover and refrigerate for 12–24 hours, stirring or flipping once or twice for even flavor.

Cooking (Dehydrating)

  • Remove beef from the marinade and discard the liquid.
  • Pat strips lightly dry with paper towels to speed drying.
  • Arrange slices in a single layer on dehydrator trays, leaving space between pieces for airflow.
  • Set dehydrator to 165°F (74°C).
  • Dry for 5–7 hours, checking around the 5-hour mark.
  • Jerky is done when it’s dry, darkened, and bends without breaking but doesn’t feel moist inside.

(Oven option: Place strips on wire racks over baking sheets and dry at 170–175°F with the door slightly cracked for 3–5 hours.)

Serving & Storage

  • Let jerky cool completely for 20–30 minutes before storing.
  • Store in an airtight container at room temperature for up to 1 week, refrigerate for 2–3 weeks, or freeze for longer storage.
  • Enjoy as a high-protein snack or trail food.