Talking about the Sriracha beef jerky, it is a spicy version of the jerky that's basic in taste and ingredients. Meanwhile, Sriracha is perhaps a sauce or condiment made up of a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. Making jerky may be a talent that you are either born with or you’re not. You either catch on or don’t, and no amount of reading or practice will cause you to be far better at it.
Now we'll take a glance at the Sriracha jerky recipe - from ingredients to the directions to prepare; you'll follow the steps.
Ingredients to form the Sriracha jerky recipe
- Three tablespoons of sugar
- 1 1/2 ounces of kosher salt
- Freshly ground black pepper - 1 1/2 tablespoons
- Four teaspoons of garlic powder
- Sliced meat, fat trimmed or up to 4 pounds sirloin tips or eye around - 1/4 inch (3 mm) thick as per requirements
- Five tablespoons with one teaspoon of Worcester sauce
- Four tablespoons with one teaspoon of store-bought or homemade Sriracha sauce
- 1/2 teaspoon of soy sauce
Directions to prepare Sriracha beef jerky recipe
Let us now take a glance at the directions to organize the recipe. Hope it'll be a mouth-watering snack for one and everyone.
- Make sure to combine the dry ingredients as they blend well in a small bowl. Put sirloin tips in a food-safe container, and rub them with the spices mixture evenly.
- Take Worcestershire sauce and Sriracha sauce and mix them well. Use the soy sauce and ensure it blend well in the bowl. Now, toss the sirloin tips with the blended mixture. Cover them with wrapping and refrigerate them overnight.
- Spread the meat out on the dehydrator racks. The slices shouldn't be touching one another or folded over on themselves, or they're going not to dehydrate properly.
- Dry the jerky at 165°F (74°C), rotate the racks from top to bottom every half hour until the meat is extremely dark brown, shiny, and slightly flexible when ready. The precise time will vary, counting on the humidity and your dehydrator, and therefore the exact thickness of the meat. Check the meat after 3 hours, then every subsequent hour until done.
- You can keep the jerky at room temperature for up to 1 month in a paper bag.
Enjoy the recipe!