Whenever we are on a road trip in Texas, we always make it a point to stop at a Buc-ee’s. I am not kidding when I tell you that any Buc-ee’s is an actual tourist attraction to visitors from out of state and from around the world who travel to Texas. Yes, it may be a gas station (with probably more than 100 pumps!), but the Walmart-size convenience store is the true showstopper. You can find pretty much anything under the sun at Buc-ee’s. (And yes, the logo is a big sun with a smiling beaver in the middle.) You can find barbecue, sweets, every imaginable snack food, books, clothes, home décor, and more at Buc-ee’s. But for our son, Ben, one of the highlights is the impressively long counter of every type of jerky you can imagine!
Now, you may not be able to choose from Buc-ee’s extensive selection of jerky, but you can come close by making your own homemade Sweet-and-Spicy Beef Jerky. It’s a delightful treat that perfectly balances sweetness with a kick of black pepper and red pepper flakes. This flavorful snack is also an excellent way to preserve beef for longer periods. By making your own beef jerky, you can control the ingredients and adjust the heat to your liking, ensuring a personalized snack that is satisfying and nutritious. So, enjoy making this jerky, and feel free to tweak the recipe to suit your taste!
Sweet-and-Spicy Beef Jerky
Prep Time: 1 hour 15 minutes
Marinating Time: 24 hours
Drying Time: 6 to 8 hours and 15 minutes
Total Time: 1 day, plus 7 to 9 hours and 30 minutes
Makes approximately 1 pound (454 grams)
- 2 pounds (907 grams) boneless beef top round or eye of round roast (see Cook’s Notes)
- 1 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/2 cup unrefined whole cane sugar, maple sugar, or coconut sugar
- 1/3 cup honey or maple syrup (see Cook’s Notes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste) (see Cook’s Notes)
- 1 cup fresh-squeezed orange juice (approximately 3 medium oranges)
Equipment
- Large mixing bowl
- Airtight container
- Electric food dehydrator or oven
- Baking sheet and wire rack
It’s best to partially freeze the beef for about 1 hour. This will make slicing much easier. Slice the beef against the grain into 1/4-inch-thick strips, trimming off as much visible fat as possible. Set aside.
In a large mixing bowl, combine all the remaining ingredients. Stir well to ensure the sugar is fully dissolved.
Place the beef and marinade into an airtight container or a large Ziploc bag. (A thicker freezer-proof bag works best.) Refrigerate for 24 hours, occasionally turning to ensure even marination.
Remove the beef strips from the marinade and pat them very dry with lint-free cotton kitchen towels or paper towels. This step is crucial to remove excess marinade and ensure proper dehydration.
Arrange the beef strips in a single layer on the mesh dehydrator trays or on a wire rack placed over a baking sheet if using an oven. Make sure there is space between the strips for air circulation.
Set the dehydrator to 160 degrees F (70 degrees C) or the oven to its lowest setting. Dehydrate for 6 to 8 hours, checking the jerky periodically and occasionally rotating the dehydrator trays (or the baking sheet) for even drying.
The jerky is dry once it is somewhat stiff but slightly pliable and can be bent. The jerky should show no signs of moisture or uncooked meat.
Once the jerky has reached the proper doneness, if it was dried in a dehydrator, it will need to be transferred, in a single layer, to a wire rack placed over a baking sheet and placed in the oven. If the jerky was dried in the oven, it can remain in the oven for the next step.
Set the oven temperature to 275 degrees F (135 degrees C). Once the oven has reached temperature, bake the jerky for 15 minutes. Once finished baking, transfer the baking sheet to a heatproof surface. Allow the jerky to cool completely.
Once cooled, store in an airtight container in a cool, dark pantry for 2 weeks. For a longer shelf life, up to 2 months, refrigerate the jerky.
Cook’s Notes
What is a beef top round or eye of round roast?
These lean, inexpensive beef cuts come from a cow’s rump and hind legs, where the muscles are located for movement, so the beef is leaner and less tender from this part of the animal. You may also see these cuts of meat labeled as London broil. It’s the perfect type of meat for making jerky because it is so lean.
How can you adjust the spice?
For a milder jerky, reduce the amount of red pepper flakes in the marinade. For extra heat, add more red pepper flakes to the marinade.
Do you need raw honey for this recipe?
No. Since we will be dehydrating this meat at 160 degrees F (70 degrees C), raw honey is not required because the heat would damage the beneficial profile that raw honey contains.
Excerpted from “The Modern Pioneer Pantry,” reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Mary Bryant Shrader
