Sweet & Spicy Beef Jerky offers the best of both worlds! A deeply flavorful jerky infused with honey, brown sugar, and fresh jalapeños.
Making your own homemade beef jerky in a dehydrator is easy and satisfying. Made without any added preservatives, the jerky tastes better than store bought, is better for you, and the potential flavor combinations are endless.
Homemade Sweet & Spicy Beef Jerky is one of our favorites. The sweet and salty elements are the perfect combination and you can make it as spicy (or not) as you want with fresh jalapeno peppers. Using this recipe as written, the heat is understated in the background. Delicious and perfectly balanced!
The Secret to Making Flavorful Beef Jerky
The thing with beef jerky is that the jerky strips require both a flavorful marinade and enough time to soak in all of those flavors.
When we started making our own homemade beef jerky, we were so excited to make it that we didn’t leave it in the marinade for long enough. After a 6 hour marinating time, and even after a 12 hour marinating time, our jerky just wasn’t very flavorful.
Now when we make jerky, we allow the jerky strips to marinate in the refrigerator for an absolute minimum of 24 hours, sometimes up to a week! Typically, around the 48-72 hour mark the flavors are fully infused and the jerky will be delicious.
As you experiment, you find the flavor level that’s right for you. The longer the marinade time, the deeper the flavors of the jerky and the better it is!
The UDSA has a great page with all sorts of facts about Beef Jerky that you can get to by clicking here. Great resource!
TOP TEN TIPS FOR MAKING The Best Beef Jerky
- London Broil (Top Round) is the best meat to use for homemade beef jerky. Strips need to be cut between 1/8 and 1/4 inch thick. NO THICKER THAN THAT.
- How you cut the meat determines the final result. Try to cut the jerky strips evenly, thinly, and against the grain.
- Marinate, marinate, marinate. The beef jerky flavor combination that you choose and how long you allow the beef jerky strips to marinate really determine the final result. Marinating under 12 hours will most likely not give you the best flavor. You have to let the jerky strips absorb the flavors and this can’t be rushed. Try to move the meat around while the marinating and turn the bag. A zip top bag is a great tool to use when marinating as it is pliable and the meat can be moved around without opening the bag.
- Be careful with salt. Salt seems to be the first thing to be absorbed and it can’t be removed. Too salty = bad. Use garlic POWDER and onion POWDER, not the salt versions.
- Taste and smell your marinade. If the marinade is flavorful before adding the meat, the jerky will turn out great.
- Marinate your beef jerky in the refrigerator. No one wants food poisoning!
- A food dehydrator is a good investment. You can make beef jerky in the oven but it is harder to get a great end product and the process takes much longer.
- If a recipe says that making beef jerky in the dehydrator will take 5 hours, start checking it at an hour and a half. Timing depends on temperature, thickness and moisture, not what a cookbook says.
- Don’t be afraid to move the beef jerky strips and the trays around. Also, don’t be afraid to remove the thinner pieces that are done before the thicker ones. No one is perfect when cutting meat into strips. Check often!
- And finally, don’t ever put marinated beef jerky into the dehydrator and go to bed, thinking it will be done in the morning. If you do this, you could end up with over dried jerky that will most likely be inedible. After all that marinating time, it is really sad to have to throw it out!
What if I don’t have a Dehydrator?
A lot of people ask how to make beef jerky without a dehydrator and if it’s possible to make beef jerky in an oven. Of course it is!
Prepare and marinate the beef jerky exactly as you would if you were using a dehydrator but instead, line two large baking sheets with foil and then place a wire cooling rack onto each. This allows the meat to have some air flow.
Preheat the oven to the lowest temperature it will preheat to. Usually this is 170 – 175 degrees F. Position the oven racks to the upper-middle position.
Lay the marinated beef strips out onto the wire racks and bake until the meat is dryer and considerably less spongy than it was going in. Much like a dehydrator, it is important to pay attention to the meat by moving the jerky around and rotating the trays.
Feeling the jerky with your fingers is the best gauge of done-ness. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-12 hours. Enjoy!
What you’ll need to make Sweet & Spicy Beef Jerky
- London Broil – Sliced into strips between 1/8 and 1/4 inch thick against the grain, any large fatty parts removed. Top round roast or eye of round may be substituted.
- Minced onion – We use this for convenience but onion powder can be substituted in an equal amount.
- Garlic powder – 2-3 cloves of fresh minced garlic can be used instead of garlic powder if you prefer.
- Pantry Staples: Honey, Ground Black Pepper, Red Pepper Flakes, Brown Sugar.
- Soy sauce – Low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer. The flavor is the same, the product is allergy friendly, contains less salt and is a lot less expensive than soy sauce!
- Teriyaki Sauce – this adds a richness and slightly Asian flavor in the background of the jerky. The same amount of Hoisin sauce or any flavor of barbecue sauce may be substituted.
- Worcestershire Sauce – We love using this to add a depth of flavor our beef jerky but if you don’t have any, you can use additional soy sauce or balsamic vinegar instead.
- Balsamic Vinegar – this is used to enhance the flavor. It adds sweetness and a little acidity.
- Liquid Smoke – adds a depth and a complex smoky flavor.
- Apple Juice – this adds flavor and color to the meat and helps to balance the flavor and acidity. Apple cider may be substituted.
- Fresh Jalapeno Peppers – These add low heat to the jerky. We use 2-3 but you can adjust to your preferences. If you don’t have access to fresh peppers, then use additional red chili flakes.
Preparing the Meat for Beef Jerky
Beef Jerky begins with a lean cut of meat, cut into long, thin strips against the grain.
We use London Broil, which is a fancy name for a smaller beef top round roast (eye of round). The meat should be lean and not contain bones.
We use between 1 – 2 pounds at a time, sliced into strips between 1/8 and 1/4 inch thick, with any large fatty parts removed.
You can cut it yourself or ask the supermarket butcher to do it for you. Cut against the grain to make the jerky more tender. Once cut, set it aside until the marinade is ready.
How to Make Sweet & Spicy Beef Jerky
Homemade Sweet & Spicy Beef Jerky is one of our favorite flavor combinations. Delicious and perfectly balanced, the sweet and salty elements are the perfect compliment to one another. Don’t want it too spicy? Adjust the jalapenos to suit your preferences. Customizable and delicious.
This can be made in the oven, but we prefer to use an electric food dehydrator. We have included oven guidelines on the recipe card just in case.
Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. Trim excess fat, large gristle and connective tissue from jerky strips and discard. Set the jerky strips aside.
Create the marinade by placing all of the remaining ingredients into a medium bowl or large measuring cup. Stir until well combined.
Place the jerky strips into a shallow baking dish or large zip top bag. Pour the marinade over the top of the jerky strips.
Stir, making sure the meat is coated evenly.
Cover or seal the large zip top bag and refrigerate for 24 – 72 hours minimum.
For a deeper, more intense flavor, marinate in the refrigerator for up to a week.
During the marinating time, stir occasionally. When ready to dehydrate, remove from the refrigerator and discard marinade.
Spread the jerky strips out on paper towels to remove excess moisture.
Blot tops of strips with paper towels, removing as much marinade as possible.
Lay the jerky strips on dehydrator trays, leaving room between for air flow. Use as many trays as necessary.
Turn the dehydrator on to highest setting (we use 160 degrees F) and allow the strips to dehydrate according to manufacturers directions. Check on the jerky every so often and rotate the trays.
Once the jerky has been dehydrated, remove it from the trays and allow to cool.
One of the great things about making your own jerky is that you can decide just how dehydrated you want it. Our preference is to dry it to the point where it bounces back a little when poked. In our dehydrator, this is usually around the 4 hour mark.
Store in a zip top bag for up to a month. Enjoy!
All of our Favorite Beef Jerky Recipes
Worcestershire Beef Jerky – A tried and true family favorite and one of our most requested flavor combinations!
The Best Bloody Mary Beef Jerky – Unusual and unforgettable with hints of celery, tomato and the perfect amount of heat!
Horseradish & Herb Beef Jerky – A bold blend of salt, pepper, and herbs with just a hint of horseradish.
Black Pepper Beef Jerky – This easy to make homemade Black Pepper Beef Jerky is delicious with a low, subtle heat.
Teriyaki Sweet Hot Beef Jerky – Jerky with a sweet Teriyaki flavor and just the right amount of heat.
Spicy Dr. Pepper Beef Jerky – Delicious and sweet with a low, subtle heat and a bold beefy flavor.
Korean BBQ Beef Jerky – A little spicy, salty and sweet, Gochujang paste brings deep and savory flavor!
Pineapple Jalapeno Beef Jerky – An awesome balance of sweet & spicy. Delicious with a mild background heat.
Sweet & Spicy Beef Jerky
Equipment
- Electric Food Dehydrator
Ingredients
- 1 1/2 pounds London Broil or top round roast, cut into thin strips
- 1 tbsp minced onion dried or fresh
- 1 tbsp garlic powder
- 1 tbsp honey
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/4 cup Worcestershire sauce
- 1/3 cup balsamic vinegar
- 1 tbsp liquid smoke
- 1/2 cup apple juice
- 2-3 fresh jalapeno peppers sliced, seeds left in
Instructions
- In a medium bowl combine all of the beef jerky marinade ingredients and whisk until well combined.
- Add the prepared meat strips to a large zip top bag and then pour the marinade over them. Seal the bag, removing most of the air and push the strips around to coat. This will ensure that all of the meat gets evenly flavored.
- Place the zip top bag into the refrigerator. Marinate for at least 24 hours, flipping the bag occasionally and massaging the marinade into the meat.
- Remove the meat from the marinade and lay the jerky strips out onto a double layer of paper towels. Use additional paper towels to blot excess marinade from the tops of the strips.
- Lay the marinated jerky strips out out on dehydrator trays, leaving space between for air flow. Use as many trays as necessary.
- Choose the highest temperature setting on the dehydrator (typically 160 degrees F). Begin checking the progress after 60-90 minutes. Flip the jerky strips and rotate trays during the dehydration process. The jerky will become less spongy but remain pliable, and it will develop a dry, leathery appearance.
- Once sufficiently dried, remove to a resealable container or large zip top bag and allow to cool before sealing.
- Store in an airtight container in a cool place (or refrigerator) for up to a month. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Taylor says
My family and I are obsessed with this recipe! I add habaneros to really kick up the heat too.
Michelle Mundy says
We love to hear that Taylor! What an awesome idea! 🙂
Carri says
I’m making the second batch of this jerky because my family LOVED the first one! I followed the recipe and instructions exactly and it came out perfect!
The Bandit says
YAY Carri! So happy to hear this. Our family loves this one too! 🙂
Heidi K says
This jerky tastes so good. I add more jalapenos because we like it spicy!
The Bandit says
That’s awesome Heidi! So happy to hear this. <3
Kim says
This is our favorite recipe for beef jerky! It is very flavorful and has a bit of a kick to it. I did marinate the beef for about 3 days. Delicious. I’ve tried 6 different recipes, and this is by far our favorite!
The Bandit says
Awwww Kim! This just made my entire day! So glad that you guys have it on your favorites list! 🙂