Recipe for Sriracha Beef Jerky, excerpted from Steven Raichlen’s Project Smoke (Workman Publishing).
Jerky is practical: It weighs next to nothing, keeps for weeks without refrigeration, and gives you a quick, beefy shot of energy on a hike, long drive, or camping trip. Jerky is democratic: You find it in trendy restaurants, convenience stores, and everywhere in between. (Of course the quality varies accordingly.) Jerky is elemental: Early versions had no seasonings, but it is capable of gastronomic sophistication. What you may not realize is how easy—and satisfying—it is to make from scratch, especially when you smoke it. (Note: Not all commercial jerky is smoked; much of it is flavored with liquid smoke.) This version delivers the firepower of sriracha (Thai hot sauce) and the soulful umami flavors of fish sauce and wood smoke.
Sriracha Beef Jerky
Print RecipeIngredients
- 2 pounds lean beef (such as boneless sirloin, top or bottom round, or flank steak)
- 1/2 cup sriracha
- 1/4 cup fish sauce or soy sauce
- 1/4 cup Asian (dark) sesame oil
- 3 cloves garlic, peeled and minced
- 2 tablespoons chopped fresh cilantro
- Vegetable oil, for oiling the rack (optional)
Instructions
Wrap the beef in freezer paper or aluminum foil and freeze until firm but not frozen solid, about 1 hour. (This facilitates slicing.)
Meanwhile, make the marinade: Place the sriracha, fish sauce, sesame oil, garlic, and cilantro in a large bowl and whisk to mix.
Using a sharp chef’s knife, slice the beef along the grain into 1/8-inch-thick slices, trimming off any visible fat or connective tissue. Add the beef strips to the marinade, stirring to coat well on all sides. Cover with plastic wrap and marinate the beef strips in the refrigerator for at least 4 hours or as long as overnight—the longer they marinate, the spicier the jerky.
Cover a rimmed baking sheet with aluminum foil and place a wire rack on the foil. Remove the beef strips from the marinade and arrange them on the rack. Let drain and dry for 30 minutes.
Meanwhile, set up your smoker following the manufacturer’s instructions and preheat to 160°F. Add the wood as specified by the manufacturer.
Remove the rack with the jerky from the baking sheet and place it in the smoker or arrange the beef strips on oiled smoker racks and smoke until dried but still flexible, 3½ to 4 hours.
Transfer the still-warm jerky to a large heavy-duty resealable plastic bag. (The resulting steam relaxes the meat.) Let cool to room temperature in the bag. Dig in now or later. Store the jerky in the refrigerator; it will keep at least a week.
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