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Spicy Beef Jerky

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Making beef jerky is as simple as thinly slicing fresh beef,
marinading in a salty brine of sauces and spices, and dehydrating the slices for several hours.

After the perfect amount of time in the dehydrator (or oven max. 65°C), the beef will be pliable and perfectly tender.
We were amazed at how tasty our spicy beef jerky came out, much better than anything we have tried from the store.

Spicy Beef Jerky Marinade Ingredients:

  • 1 lb Flank Steak (or eye of round, top round or bottom round)
  • 2 tbsp Soy Sauce, low sodium
  • 2 tbsp Brown Sugar
  • 2 cloves Fresh Garlic, finely chopped (or 1/2 tsp garlic powder)
  • 1 tsp Sesame Oil
  • 1 tsp Thai- Paste
  • 0.5 tsp Cayenne Pepper
  • 0.5 tsp Onion Powder

or use the classic Beef Jerky Rub for marinating

How To Make Spicy Beef Jerky (Steps)

  1. Flash-freeze the steak for 30-60 min.

    Freezing the steak will make it much easier to slice into even pieces.

  2. Slice the beef into 1/8-1/4 inch slices.

    We prefer to slice against the grain for more tender beef jerky. If you want it chewier, slice with the grain.
    Tip: Cut away any excess fat from the strips. Fat will spoil more quickly than the protein of the beef.

  3. Combine spicy beef jerky marinade ingredients in a bowl.

    Mix all marinade ingredients thoroughly to incorporate the gochujang paste and the brown sugar.
    Tip: For better flavor retention, coat the beef with dry ingredients first, then soak in the wet ingredients.

    Combine beef strips and marinade in a baggie.

    Squeeze the baggie with the beef strips and marinade to ensure that all pieces are completely covered in the sauce.

  4. Marinate for 1 hour at room temperature.

    We don’t like to wait, so marinating at room temperature speeds up the process. If you have the time, marinate overnight in the refrigerator.

  5. Dehydrate for 6 hours at 165°F (74°C).

    Remove the strips of beef from the baggie, allowing any excess moisture to drip off. Arrange the strips in a single row on your dehydrator trays.
    Tip: Halfway through the 6 hours, check the strips and dab away any fat that rose to the surface of the strips with a paper towel.

  6. Cool and store in an airtight container.

    Allow the beef to cool to room temperature, about 2 hours. Store in a mason jar or a freezer baggie. Add a packet to remove moisture.
    Tip: If your container fogs up after sealing, it may be a sign that your beef is not dry enough. Remove it and dry it longer. Properly dried beef jerky should crack slightly when bent, but not snap in half.