Sweet Heat Sriracha Jerky

• Produce

  • 1 tsp Garlic, granulated
  • 2 tsp Ginger, granulated

• Condiments

  • 5/8 cup Sriracha sauce

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Rice vinegar, unseasoned

• Other

  • 1lb London broil

Found on jerkyholic.com

Ingredients

• 1lb London broil
• ½ cup unseasoned rice vinegar
• ½ cup + 2 tbsp sriracha sauce
• ¼ cup brown sugar
• 2 tsp granulated ginger
• 1 tsp granulated garlic
• 1 tsp salt

Directions

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the rice vinegar, sriracha sauce, brown sugar, granulated ginger, granulated garlic, and salt in a medium bowl or ziplock bag. Mix well and let rest 10 minutes.
• Remove the meat from the freezer and slice ¼ strips against the grain. Cut with the grain for a chewier jerky.
• Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 1 hour at 160 degrees and an additional 3 hours at 145 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.