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
Ingredients
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
Instructions
Prep the Beef: Slice the beef eye of round across the grain into 1/2-inch-thick slices.
Prepare the Marinade: In a mixing bowl, combine soy sauce, Worcestershire sauce, ketchup, Dijon mustard, light brown sugar, smoked paprika, chili powder, cayenne pepper, garlic powder, onion powder, and salt. Stir until the ingredients are well combined and the sugar is dissolved.
Marinate the Beef: Place the beef slices into the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 12 hours or overnight for best flavor.
Dehydrate: Remove the beef slices from the refrigerator and discard the marinade. Arrange the slices in a single layer on dehydrator trays, ensuring no overlap. Set the dehydrator to 165°F (74°C) and dry for approximately 6 hours, or until desired dryness is reached.
Storing: Let the jerky cool completely before storing it in airtight containers.
Tips: For easier slicing, partially freeze the beef before cutting. Store jerky in a cool, dry place to extend its shelf life. If using an oven instead of a dehydrator, set it at the lowest temperature and monitor closely to avoid over-dehydration.
Cut the beef across the grain into half inch thick slices.
Mix together all the marinade ingredients in a container until well combined.
Add the beef cuts to the marinade to soak in the refrigerator for 12 hours or overnight.
Drain and discard the marinade and place the beef cuts on dehydrator trays.
Dehydrate at 165 degrees for 6 hours.
