Sriracha Beef Jerky

• Produce

  • 12 g Garlic powder

• Condiments

  • 2 1/2 g Soy sauce
  • 80 g Sriracha sauce, store-bought or homemade
  • 80 g Worcestershire sauce

• Baking & Spices

  • 10 g Black pepper, freshly ground
  • 40 g Brown sugar
  • 40 g Kosher salt

• Other

  • 4 pounds sirloin tips or eye round, fat trimmed and meat sliced 1/4 inch thick

Found on leitesculinaria.com

Ingredients

• 40 grams brown sugar
• 40 grams kosher salt
• 10 grams freshly ground black pepper
• 12 grams garlic powder
• 4 pounds sirloin tips or eye round, fat trimmed and meat sliced 1/4 inch thick
• 80 grams Worcestershire sauce
• 80 grams store-bought or homemade Sriracha sauce
• 2 1/2 grams soy sauce

Directions

• 1. Combine the dry ingredients in a small bowl and mix well. Put the sirloin tips in a large nonreactive food-safe container and rub all over with the spice mixture.2. Combine the Worcestershire, Sriracha, and soy sauce in a bowl and mix well, then toss the sirloin tips with the mixture. Cover with plastic wrap and refrigerate overnight.3. Spread the meat out on the dehydrator racks. The slices should not be touching each other or folded over on themselves or they will not dehydrate properly.4. Dry the jerky at 165°F (74°C), rotating the racks from top to bottom every 30 minutes or so, until the meat is very dark brown, shiny, and slightly flexible when ready. The exact time will vary depending on the humidity and your dehydrator and the exact thickness of the meat. Check the meat after 3 hours and then every subsequent hour until done.5. The jerky will keep at room temperature for up to 1 month in a paper bag.