A bold and flavorful snack, this Spicy Honey BBQ Beef Jerky combines the sweetness of honey, the richness of BBQ sauce, and a satisfying kick of heat. Perfect for on-the-go munching or weekend meal prep, it’s a high-protein treat that delivers a smoky, spicy bite in every chew.

FULL RECIPE

Ingredients

• 2 lbs beef eye of round, sliced 1/8–1/4 inch thick
• 1/4 cup honey
• 1/2 cup BBQ sauce (thick style)
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/4 tsp liquid smoke (optional for deeper smoky flavor)

Directions

1. Trim any visible fat from the beef and slice thinly against the grain for tender jerky.
2. In a large mixing bowl, whisk together honey, BBQ sauce, soy sauce, Worcestershire, hot sauce, and all spices until well combined.
3. Add beef slices to the marinade and mix to coat each piece thoroughly.
4. Cover and refrigerate for at least 6 hours, preferably overnight, turning once halfway through.
5. Preheat dehydrator or oven to 160°F (71°C).
6. Lay marinated beef strips in a single layer on dehydrator trays or wire racks over baking sheets if using an oven.
7. Dry for 4–6 hours, checking for desired texture; jerky should be dry but slightly pliable.
8. Let cool completely before storing in airtight containers or resealable bags.

Nutritional Information

• Calories: 150 per 1 oz serving
• Protein: 12–14g
• Fat: 4g
• Carbohydrates: 8g
• Sugar: 6g
• Sodium: 400–500mg

Choosing the Right Beef for Jerky

When making beef jerky, the type of beef you select plays a pivotal role in the texture and flavor. Opt for lean cuts such as eye of round, flank steak, or sirloin tip. These cuts are perfect because they contain minimal fat, which can turn rancid and affect the jerky’s shelf life. Always trim away any visible fat from the beef before slicing, as this ensures that the jerky will be long-lasting without any undesirable chewiness. Selecting the right beef ensures that your jerky will be tender, flavorful, and easy to store for extended periods.

The Importance of Marinating

Marinating your beef is a critical step in making jerky. The marinade is where the flavor truly develops, and it penetrates the meat over time, allowing the beef to absorb all the spicy, savory, and sweet flavors you’re aiming for. The combination of honey, BBQ sauce, soy sauce, Worcestershire sauce, and spices creates a well-rounded marinade that balances sweetness with heat. Allow the beef to marinate for a minimum of six hours or, for optimal flavor, overnight. The longer it marinates, the more intense and rich the flavors will be.

Adjusting the Spice Level

One of the beauties of making homemade jerky is the ability to customize it to your liking. The inclusion of hot sauce and cayenne pepper in this recipe adds a nice level of heat. However, the spiciness is completely adjustable depending on your taste preferences. If you prefer a milder jerky, reduce or omit the hot sauce and cayenne. Conversely, if you love an extra kick, feel free to increase the amount of cayenne pepper or even add some extra chili flakes. The beauty of homemade jerky is that you can control every aspect of flavor.

The Role of Liquid Smoke in Jerky

While beef jerky traditionally gets its smoky flavor from being dried over an open fire or smoked in a smoker, liquid smoke provides an easy shortcut for that deep, smoky flavor without requiring the use of a smoker. A few drops of liquid smoke in your marinade can infuse the beef with that quintessential smokiness, making your jerky taste like it’s been slow-cooked over a wood fire. It’s a convenient option for those without access to a smoker, but it’s essential to use it sparingly as its flavor can be overpowering.

Using a Dehydrator vs. an Oven

Both dehydrators and ovens are excellent tools for making jerky, but each method has its pros and cons. A dehydrator is specifically designed for drying food and can maintain a low and consistent temperature, which is key to producing perfectly dried jerky. It also uses less energy compared to an oven. However, if you don’t own a dehydrator, an oven works just as well. By setting it to the lowest temperature (usually around 160°F or 71°C) and leaving the door slightly ajar, you can mimic the drying process of a dehydrator. Each method produces slightly different textures, so experimenting with both can help you find your perfect jerky.

Importance of Low and Slow Drying

One of the most important factors in making jerky is ensuring the drying process happens at a low temperature over an extended period. Drying jerky too quickly at high temperatures can result in tough, rubbery meat that doesn’t have the right texture. The key is to keep the temperature low (around 160°F or 71°C) and allow the jerky to dry over several hours. This slow drying process ensures the beef becomes tender and that the flavors have plenty of time to develop.

Testing for Doneness

It’s essential to monitor the jerky as it dries to make sure it reaches the perfect texture. Jerky should be firm and dry, but not completely brittle. When it’s done, it should bend slightly but not snap when you try to bend it. If the jerky breaks in half, it’s likely overdone. If it’s too soft, it needs more time to dry. Keep checking every hour or so after the first 4 hours, as drying times can vary depending on the thickness of the meat and the method used.

Storing Homemade Jerky

Once your jerky is fully dried and cooled, proper storage is key to ensuring its longevity. Store jerky in airtight containers, zip-top bags, or vacuum-sealed bags. For best results, store it in a cool, dry place like a pantry. If you want to extend its shelf life, you can also refrigerate or freeze jerky. When stored properly, jerky can last for weeks or even months without spoiling, making it a perfect snack for meal prepping or long-term storage.

The Benefits of Homemade Jerky

Making jerky at home offers numerous benefits. For one, you have complete control over the ingredients, ensuring that there are no artificial preservatives or added sugars often found in store-bought jerky. Homemade jerky is also a much more affordable option, especially if you’re making large batches. Additionally, it allows you to experiment with different flavor profiles and textures until you find the perfect recipe.

Beef Jerky as a Protein-Packed Snack

Beef jerky is an excellent source of protein, making it a great snack option for those looking to boost their protein intake. Whether you’re preparing for a workout, hiking, or need a quick energy boost during the day, jerky offers a convenient and high-protein snack that’s easy to carry around. The combination of lean beef and the natural drying process concentrates the protein, making it a nutrient-dense treat.

Customizing Flavors Beyond BBQ

While this recipe uses a BBQ base with a touch of honey and spice, there’s a world of flavor possibilities for homemade jerky. Try using teriyaki, garlic and herb, or even a citrus marinade for a completely different taste. The beauty of homemade jerky lies in its versatility, allowing you to create unique flavor profiles based on your personal preferences.

The Nutritional Value of Jerky

In addition to being a protein powerhouse, beef jerky is rich in iron, zinc, and B-vitamins. It’s a great option for those following a low-carb or keto diet due to its minimal carbohydrate content. Jerky also provides essential amino acids that support muscle recovery, making it a favorite among athletes and fitness enthusiasts. Its high protein and low fat content make it an ideal snack for anyone seeking a healthy, portable food option.

The Science Behind Drying Meat

The process of drying meat to make jerky is not just about removing moisture; it’s also about preserving the meat. By dehydrating the beef, you reduce the water content, which makes it inhospitable for bacteria and mold to grow. The drying process, combined with the marinade, also enhances the flavor of the jerky, creating a deliciously chewy, savory snack that can last for a long time.

The Importance of Texture in Jerky

Texture is just as important as flavor when it comes to jerky. A well-made jerky should have a balance between chewiness and tenderness. If it’s too tough, it can be difficult to eat, while if it’s too soft, it won’t have that satisfying jerky bite. The drying time, thickness of the beef slices, and even the marinade can affect the final texture, so it’s important to experiment with different variables until you achieve the perfect jerky.

Jerky as a Gift Idea

Homemade jerky also makes a fantastic gift. Whether for birthdays, holidays, or special occasions, giving someone a batch of your homemade beef jerky shows thoughtfulness and care. You can even customize the flavors to match the recipient’s tastes, making it a truly personalized gift. Pair it with a few other homemade snacks or treats, and you’ve got a gift that’s sure to impress.

Jerky for Meal Prep and Travel

Jerky is perfect for those who are always on the go. Whether you’re traveling, hiking, or working long hours, jerky provides a high-protein, mess-free snack that’s easy to pack and carry. Its long shelf life and portability make it a must-have for meal prep, ensuring that you always have a healthy snack on hand when you need it most.

Experimenting with Different Meats

While beef is the traditional meat for jerky, there’s no reason you can’t experiment with other types of meat. Turkey, chicken, venison, and even fish can be used to make jerky. Each type of meat brings a unique flavor and texture, so it’s fun to experiment with different proteins to create a variety of jerky snacks.

Common Mistakes to Avoid

When making jerky, there are a few common mistakes that can affect the final product. One of the most common mistakes is not properly trimming the fat from the meat, which can lead to spoilage. Another mistake is using too high of a temperature during the drying process, which can result in tough and overcooked jerky. Be sure to follow the recipe closely and monitor the jerky throughout the drying process to avoid these errors.

The Shelf Life of Homemade Jerky

When properly stored, homemade jerky can last for weeks or even months. To extend its shelf life, make sure it is stored in an airtight container in a cool, dry place. You can also refrigerate or freeze jerky to keep it fresh longer. If you notice any signs of mold, discoloration, or an off smell, it’s best to discard the jerky.

Conclusion

Making beef jerky at home is a rewarding experience that allows you to enjoy a delicious, protein-packed snack tailored to your taste. With just a few simple ingredients and a bit of patience, you can create jerky that’s far superior to anything you’ll find at the store. By experimenting with flavors, drying methods, and different cuts of meat, you’ll be able to perfect your jerky recipe and enjoy a snack that’s as healthy as it is flavorful. Whether you’re making it for yourself, sharing it with friends, or giving it as a gift, homemade jerky is always a winner.