Steven Raichlen's Barbecue! Bible

Sriracha Beef Jerky

Adapted from Steven Raichlen's Project Smoke

  • Yield: Makes 30 to 36 strips
  • Method: Hot smoking (at a relatively low temperature)
  • Equipment: Bradley digital smoker; hickory or the fuel of your choice

  • 2 pounds lean beef, such as top or bottom round or flank steak
  • 1/2 cup sriracha
  • 1/4 cup soy sauce or Asian fish sauce
  • 1/4 cup sesame oil
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh cilantro

Step 1: Freeze the beef for 1 hour or until firm but not frozen solid. This facilitates slicing.

Step 2: Meanwhile, make the marinade: In a large mixing bowl combine the sriracha, soy sauce, sesame oil, garlic, and cilantro and whisk to mix. Set aside.

Step 3: Using a sharp chef’s knife, slice the beef along the grain into 1/8- to 1/4-inch thick slices, trimming off any visible fat or connective tissue. Transfer the beef strips to a sturdy resealable plastic bag and pour the marinade over the meat, massaging the bag to coat each strip. Marinate the jerky strips in the refrigerator for at least 4 hours and up to 24: the longer, the spicier the jerky.

Step 4: Remove the beef strips from the marinade and arrange on a wire rack over a baking sheet. Let drain and dry for 30 minutes. Discard the marinade.

Step 5: Meanwhile, set up your smoker following the manufacturer’s instructions and preheat to 160 degrees. Add the wood as specified by the manufacturer.

Step 6: Place the rack in the smoker (or arrange the beef strips on the smoker racks) and smoke until dried but still pliant, 3-1/2 to 4 hours.

Step 7: Transfer the hot jerky to a large heavy-duty resealable plastic bag. (The resulting steam relaxes the meat.) Let cool to room temperature. Dig in now or later.

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Project Smoke

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