Spicy Beef Jerky

Gluten-Free Spicy Beef Jerky

Spicy Beef Jerky that is gluten-free! I used to love beef jerky as a snack for hiking or something quick to grab in between meals. But finding gluten-free beef jerky became a challenge. Costco sells some and it’s great, but plain. After a few years of plain, I wanted to have some flavor options with my jerky. So, when you can’t find it — make it!

For my first attempt at beef jerky, I didn’t do to bad. And it really wasn’t that hard to do. It just takes time. The prep is less than 15 minutes, refrigerate overnight and bake for three to four hours. I was concerned whether or not I got it sliced thin enough. It was roughly 1/8 of an inch thick and some places may have been a bit thicker or thinner. I just used my oven at 200 degree F with cooling racks on a baking sheet. I didn’t want to buy anything special like jerky racks or dehydrator when I can get great results with what I have. If I had a bigger place with more storage, I may opt for the speciality items. I’m definitely a sucker for kitchen gadgets.

The homemade beef jerky turned out delicious! It has a great flavor of Worcestershire sauce and black pepper and just enough spicy kick to enjoy and not set your mouth on fire. Each piece was still a little chewy and tender. Ahhh, to have flavor again.

I’ll definitely be trying other recipes in the near future and sharing them with you. I have a few backpacking trips on the books, as well as a 26 mile day hike. I’ll definitely be needing the protein snacks. Now, what flavor do I try next? Or…should I try turkey jerky?

Gluten-Free Spicy Beef Jerky

Spicy Beef Jerky
Prep time: 
Cook time: 
Total time: 
  • 1 cup brewed strong hot coffee
  • ¼ cup brown sugar
  • 1 tablespoon meat tenderizer
  • 1 ½ cup cola
  • ½ cup gluten-free soy sauce
  • ¼ cup gluten-free Worcestershire sauce
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons Sriracha or hot sauce
  • 2 teaspoons garlic, minced
  • ⅛ cup of liquid smoke
  • 1 ½ - 2 pounds thin-sliced beef top round, sirloin, flank steak or eye round*
  1. In a large bowl, whisk together coffee, sugar and meat tenderizer.
  2. Add cola, soy sauce, Worcestershire sauce, pepper and Sriracha, whisk again.
  3. Add each piece of sliced beef to marinade one at a time.
  4. Remove beef slices and place in a resealable bag.
  5. Pour marinade over beef and move meat around in the bag to ensure all slices are well coated with marinade. Seal bag
  6. Refrigerate overnight.
  7. Preheat oven to 200 degrees F. Place cooling rack on a baking sheet.
  8. Remove beef slices from bag and arrange on cooling racks in a single layer.
  9. Bake for 3 to 4 hours leaving the oven door cracked a few inches. Jerky will be dry, but still chewy when done.
  10. Cool jerky before cutting into small pieces.
  11. Store in an airtight container for 14 days.
* Slice meat about ⅛" thick long. You can sometimes purchase meat already cut thin.

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