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.
15 minutes + 12 hour marinade
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
Prep the Beef:
- Begin by slicing 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 well until all the ingredients are seamlessly integrated and the sugar is dissolved.
Marinate the Beef:
- Place the beef slices into the marinade, ensuring each piece is well-coated.
- Cover the container and refrigerate for at least 12 hours or preferably overnight to let the flavors meld.
- Once marinated, remove the beef slices from the refrigerator.
- Discard the used marinade.
- Arrange the beef slices in a single layer on dehydrator trays, ensuring no pieces overlap.
- Set your dehydrator to 165°F (74°C) and dry the beef slices for approximately 6 hours or until they reach your desired level of dryness.
- Once done, let the jerky cool completely before storing in airtight containers.
- For a more tender jerky, consider partially freezing the beef before slicing. This makes it easier to cut consistently thin slices.
- Always store jerky in a cool, dry place to prolong its shelf life.
- If you don’t have a dehydrator, you can also use an oven set at its lowest temperature, but cooking times may vary. Ensure you keep an eye on it to avoid over-dehydrating.
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.