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?
- 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*
- In a large bowl, whisk together coffee, sugar and meat tenderizer.
- Add cola, soy sauce, Worcestershire sauce, pepper and Sriracha, whisk again.
- Add each piece of sliced beef to marinade one at a time.
- Remove beef slices and place in a resealable bag.
- Pour marinade over beef and move meat around in the bag to ensure all slices are well coated with marinade. Seal bag
- Refrigerate overnight.
- Preheat oven to 200 degrees F. Place cooling rack on a baking sheet.
- Remove beef slices from bag and arrange on cooling racks in a single layer.
- Bake for 3 to 4 hours leaving the oven door cracked a few inches. Jerky will be dry, but still chewy when done.
- Cool jerky before cutting into small pieces.
- Store in an airtight container for 14 days.