Honey and sriracha make a bold coating with a clear sweet-chile character. Jerky’s tutorial uses eye of round, brown sugar and a small amount of liquid smoke. This recipe follows that measured combination with BULK’s added heating and storage method.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean beef eye of round, trimmed and thinly sliced
• 1 cup sriracha sauce
• ½ cup honey
• ½ cup brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp liquid smoke
• 1 tsp ground black pepper
• Water as needed to cover the beef for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Sriracha and liquid-smoke formulas vary. Check labels for your own allergens.

How to make this jerky

Step 1: Prepare thin lean beef

Trim cold eye of round of fat and silver skin, and slice evenly ⅛–¼ inch thick. If using frozen presliced beef, thaw it in the refrigerator and separate the strips.

Step 2: Measure the main flavors

Measure the sriracha and honey into a nonreactive bowl using the amounts in the ingredient list.

Step 3: Mix in the remaining seasonings

Add the remaining measured sugar and dry seasonings. Stir until the sugar dissolves and the marinade is uniform.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 24–40 hours at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Honey softens sriracha’s chile and garlic bite, while brown sugar deepens the sweetness. Liquid smoke stays in the background.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Honey Sriracha Beef Jerky Recipe (For Beginners) — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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