Sweet Heat Beef Jerky Recipe – Bold, Sweet, and Spicy Homemade Jerky

This Sweet Heat Beef Jerky recipe brings a perfect balance of sweet, smoky, and spicy flavor using Burn Pit BBQ’s Sweet Heat Rub. Easy to make in a dehydrator, oven, or smoker—this jerky packs serious flavor and makes an ideal high-protein snack.

Sweet Heat Beef Jerky Recipe

Ingredients:

• 2 pounds beef (lean cuts are best – see Note 1)
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons Burn Pit BBQ Sweet Heat Rub
• 1 teaspoon smoked paprika
• 1 teaspoon meat tenderizer (optional)

Instructions:

1. Prepare the Meat:
Thinly slice the meat and cut off all visible fat. (see Note 2)
Pound slices with a meat tenderizer mallet until pieces are uniform thickness (about the width of a nickel).

2. Marinate:
Place the beef strips in a zip-top bag.
Mix remaining ingredients and pour over the beef.
Cover and marinate for 12–36 hours in the refrigerator, shaking the bag a few times during the process to ensure even coating.

3. Dry the Jerky:
Spread the meat in a single layer, shaking off any excess marinade, on dehydrator trays.
Dry at 145°F (62°C) for 4–6 hours, occasionally blotting off any fat droplets that appear on the surface.

Test using a cooled piece—properly dried jerky, when bent, should crack but not break.

4. Finish in the Oven:
Use tongs to transfer the jerky to a baking sheet so that pieces are not touching or overlapping.

Heat them in a preheated 275°F oven for 10 minutes.

5. Cool & Store:
Cool completely, then package jerky in an airtight container or vacuum seal. (see storage notes below)

Store in a cool, dark, and dry place.

Notes:

Note 1: Some of our favorite cuts for beef jerky are top round, eye of round, top sirloin, and London broil.

Note 2: Partially freezing the meat makes it easier to slice. Cut with the grain for chewier jerky and against the grain for more tender, brittle pieces.

Storage: Properly dried and packaged jerky will keep up to 1 month at room temperature in an airtight container, 3–6 months in the fridge, and up to a year if vacuum-sealed and stored in the freezer.

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Grilling Tips:

• For a subtle smoky flavor, you can dry the jerky in a smoker at 160°F for 3–4 hours before finishing it in the oven.
• If you like it extra spicy, dust on a little more Sweet Heat Rub right before drying.

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Flavor & Pairing Ideas:

• Pair this jerky with an ice-cold lager or bourbon for a great post-grill snack.
• Try substituting teriyaki sauce for part of the soy and Worcestershire for a sweeter variation.

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FAQ:

Q: Can I use ground beef for this recipe?
A: Yes, but you’ll need a jerky gun to form the strips. Adjust drying time as needed.

Q: How do I know when the jerky is done?
A: The jerky should be dry to the touch, bend and crack slightly but not snap in half.

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Call to Action:

Kick up your next jerky batch with the perfect balance of sweet and heat—grab a bottle of Burn Pit BBQ Sweet Heat Rub and start making your own protein-packed snacks today.