Make this smoky, sweet BBQ Beef Jerky Recipe with Scotch Fillet, soy sauce, and chili sauce. Perfect for snacking, road trips, or game days!
You ever have a moment where you taste something, pause, and think, I could totally make this better myself? That’s exactly how this BBQ Beef Jerky Recipe came to life. I was on a long road trip—snacks in one hand, steering wheel in the other—and tearing through a bag of jerky like it was the last one on Earth. It wasn’t bad, but halfway through, I couldn’t help but think, “Why is this so dry… and weirdly salty?”
So when we got home (after way too many hours on the highway), I decided to give homemade jerky a shot. I’m not gonna lie—it took a couple of attempts to figure out the right cut of meat and the perfect marinade. My first batch? Let’s just say the dog ended up with most of it. But by round three, I hit gold. It had that smoky, sweet, and slightly spicy flavor I’d been chasing.
Now, this jerky is my go-to snack. I’ve taken it on hikes, packed it for road trips, and even shared it at a family BBQ where everyone thought I’d bought it from a fancy artisan shop. (Nope, just me, my kitchen, and a dehydrator.) If you’ve never tried making jerky before, trust me, you’re in for a treat—and probably a new favorite recipe.
Why You’ll Love This BBQ Beef Jerky Recipe?
- It’s customizable: Not into spicy? Skip the red pepper flakes. Want it extra smoky? Add a touch of smoked paprika. This recipe is your playground.
- Overnight magic: You do the prep, and the dehydrator takes care of the rest while you sleep. Wake up to a house that smells amazing.
- No preservatives: Unlike store-bought jerky, this recipe is free of mystery ingredients. Just pure, simple, delicious flavors.
- Perfect for sharing (or not): It’s great for road trips, snacks, or sneaking a piece while no one’s looking.
Ingredient Notes:
I love this recipe because it’s simple but packed with flavor. Here’s what makes it work:
- Scotch Fillet Steak: This cut is a little tender, a little marbled, and just lean enough to make the perfect jerky. You can try other cuts, but this one’s my favorite for its texture.
- Soy Sauce: The savory base of the marinade. It soaks right into the beef, giving every bite a hit of umami.
- Sweet Chili Sauce: This is where the BBQ vibes really shine. It’s sweet, tangy, and adds a tiny bit of heat without overpowering the jerky.
- Garlic and Onion Powder: These two are like your backup singers—subtle but essential for rounding out the flavor.
- Red Pepper Flakes: Love a little kick? Sprinkle away. Prefer it mild? Skip this step and keep it chill.
How To Make BBQ Beef Jerky?
Making jerky might sound intimidating, but trust me, once you’ve done it, you’ll wonder why you didn’t start sooner.
Step 1. Prep the Meat
Grab your Scotch Fillet and slice it into thin strips—about 1/4 inch thick. If you’re struggling to get even slices, here’s a trick: throw the steak in the freezer for about 20 minutes first. It’ll firm up just enough to make cutting a breeze.
Step 2. Whip Up the Marinade
In a glass bowl or other non-reactive container, mix the soy sauce, sweet chili sauce, garlic powder, and onion powder. Give it a good whisk to make sure everything’s evenly combined.
Step 3. Marinate the Beef
Add your sliced steak to the marinade, making sure each piece is completely coated. Cover and refrigerate for at least 4 hours—but honestly, overnight is where the magic happens. The longer it marinates, the better the flavor.
Step 4. Prepare for Dehydration
Take the meat out of the marinade and pat it dry with paper towels. This step is super important—it helps the jerky dry evenly. Lay the strips out on your dehydrator trays, leaving a bit of space between each piece for airflow. Sprinkle with red pepper flakes if you’re feeling adventurous.
Step 5. Let It Dry
Set your dehydrator to 70°C (160°F) and let it work its magic overnight. Depending on how you like your jerky (chewy or firm), it’ll take anywhere from 8 to 14 hours. Start checking around the 8-hour mark—you’re looking for a texture that’s firm but still flexible.
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Step 6. Cool and Store
Once the jerky’s done, let it cool completely before storing it. This keeps it from getting soggy. Then, pack it into an airtight jar or container, and you’re ready to snack!
Storage Options:
Homemade jerky is the ultimate grab-and-go snack, and it’s easy to store, too:
- Room Temperature: Store in a jar or airtight container for up to 2 weeks. Keep it somewhere cool and dry.
- Refrigeration: Want it to last longer? Pop it in the fridge, and it’ll stay fresh for up to a month.
- Freezing: For big batches, freeze your jerky in zip-top bags. It’ll keep for up to 6 months. Just thaw it before digging in.
Variations and Substitutions:
Feeling creative? Here are a few ways to make this recipe your own:
- Different Cuts: Try flank steak or sirloin for a slightly different texture.
- Add Heat: Mix in cayenne or chipotle powder for extra spice.
- Make It Sweeter: Add a tablespoon of honey or brown sugar to the marinade for a sweeter BBQ flavor.
- Go Gluten-Free: Swap the soy sauce for tamari or coconut aminos.
What to Serve with BBQ Beef Jerky?
Jerky’s already a snack superstar, but it’s even better with these pairings:
- Trail Mix: The perfect mix of salty and sweet.
- Cheese and Crackers: Great for charcuterie boards or picnic vibes.
- Cold Beer: Because, honestly, what’s better than jerky and a crisp lager?
- Fresh Veggies: Pair with carrots, celery, or cucumber for a lighter snack.
Frequently Asked Questions:
Can I make this in the oven instead of a dehydrator?
Totally! Set your oven to its lowest temperature (usually 170°F) and prop the door open with a wooden spoon to let moisture escape.
How do I know when it’s done?
The jerky should be firm and bendable but not snap when you fold it. If it’s floppy, it needs more time; if it cracks, it’s gone too far.
Can I use other meats?
Yes! Chicken or pork work great. Just adjust the drying time, as they may dehydrate faster than beef.
And there you have it—BBQ Beef Jerky that’s smoky, sweet, and totally addictive. Give it a go, and let me know how it rides out. Got your own twist on the recipe? I’d love to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ingredients
- 1 kg Scotch Fillet Steak
- 1 tablespoon red pepper flakes optional, for spice
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions
Prepare the Meat
- Slice the Scotch Fillet steak into thin strips, approximately 1/4 inch thick. For easier slicing, partially freeze the meat for 20-30 minutes before cutting.
Prepare the Marinade
- In a non-reactive container, such as a glass bowl, combine the soy sauce, sweet chili sauce, onion powder, and garlic powder. Mix thoroughly to ensure all the seasonings are well incorporated.
Marinate the Beef
- Place the sliced steak into the marinade, ensuring all pieces are fully submerged. Cover the container and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to infuse.
Prepare the Dehydrator
- Remove the beef strips from the marinade and pat them dry using paper towels to remove excess liquid. Arrange the strips on the dehydrator trays, ensuring there is sufficient space between each piece for proper airflow. Sprinkle red pepper flakes over the strips if a spicier flavor is desired.
Dehydrate the Beef
- Set the dehydrator to 70°C (160°F) and allow the beef to dehydrate for 8 to 14 hours, depending on your preferred texture. Begin checking the jerky at the 8-hour mark; it should be firm but slightly pliable when bent.
Cool and Store
- Once the jerky has reached the desired texture, remove it from the dehydrator and allow it to cool completely. Store in an airtight container or jar at room temperature for up to two weeks.
Notes
- Replace the soy sauce with a gluten-free alternative, such as tamari or coconut aminos.
- Ensure the sweet chili sauce and other spices are labeled gluten-free, as some may contain additives that include gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!