If you’re craving a snack that’s smoky, sweet, and has a little kick, Candied Beef Jerky is your answer. This delicious twist on traditional beef jerky combines the savory depth of marinated beef with a caramelized glaze that’s rich, flavorful, and completely irresistible.
Whether you’re meal-prepping snacks for the week or making homemade gifts, candied beef jerky is a trending recipe loved for its perfect balance of flavor and chew. And the best part? You don’t need fancy tools—just a few ingredients and a bit of patience.
Why You’ll Love This Candied Beef Jerky Recipe
- Sweet and savory combo: The glaze gives this jerky an addictively sweet flavor that balances beautifully with the salty, meaty base.
- Minimal ingredients: No need for a long list—just pantry staples and a few spices.
- Perfect for gifting: Wrap it up in a jar or bag—it’s a great homemade gift for jerky lovers.
- Customizable heat level: From mild to fiery hot, you control the spice.
- Long shelf life: Stores well for weeks when dried properly.
Ingredients Needed for Perfect Candied Beef Jerky
- Beef (top round or flank steak): Lean cuts are best—they absorb flavor and dry well without getting greasy.
- Brown sugar: Adds that signature candied coating and helps the jerky caramelize.
- Soy sauce: Provides deep umami flavor and keeps the meat tender.
- Worcestershire sauce: Adds tang and complexity.
- Crushed red pepper flakes: For heat and contrast against the sweetness.
- Garlic & onion powder: Boost the savory depth with classic seasoning.
Step-by-Step Instructions to Make Candied Beef Jerky
- Slice the beef thinly: Use a sharp knife to slice against the grain, about 1/8 to 1/4 inch thick. Slightly frozen beef slices more easily.
- Prepare the marinade: In a bowl, mix brown sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, and red pepper flakes.
- Marinate overnight: Add beef strips to the marinade. Cover and refrigerate for at least 8 hours, preferably overnight.
- Preheat oven or dehydrator: Set your oven to the lowest setting (typically 160–175°F), or use a food dehydrator.
- Arrange the beef strips: Lay them in a single layer on a wire rack or dehydrator tray. Pat dry with paper towels for a better candied finish.
- Dry the jerky: Bake or dehydrate for 4–6 hours, or until the jerky is firm but still slightly pliable. Rotate trays halfway through for even drying.
- Cool and store: Let the jerky cool completely before storing. The sugar will give it a slightly sticky, candied texture.
Expert Tip: Want more shine and sweetness? Brush with a little maple syrup or honey during the last 30 minutes of drying.
Recipe Tips & Variations
- Make it spicier: Add cayenne or Sriracha to the marinade for an extra kick.
- For a smoky flavor: Add a few drops of liquid smoke or use smoked paprika.
- Low-sugar version: Use coconut sugar or reduce the brown sugar amount if watching sugar intake.
- Different cuts: You can also use venison or turkey slices for leaner variations.
How to Store & Reheat
Storage:
Store cooled jerky in an airtight container or zip-top bag. Keep at room temperature for up to 1 week or in the fridge for up to 3 weeks. For long-term storage, freeze for up to 3 months.
Reheating (Optional):
To revive the texture slightly, warm jerky in the oven at 250°F for 3–5 minutes. Be careful not to overbake.
Similar Recipes You’ll Love
If you’re a fan of bold flavors and easy meals, be sure to check out these reader favorites:
- Candied Yams Recipe – A classic holiday side dish with melt-in-your-mouth sweetness.
- French Onion Beef Sloppy Joes – Juicy, cheesy, and packed with savory onion flavor.
- Garlic Butter Beef and Spinach Tortellini – A one-pan comfort meal bursting with flavor.
Frequently Asked Questions (FAQ)
How long does candied beef jerky last?
When properly dried and stored, it can last up to 3 weeks in the fridge or 3 months in the freezer.
Can I use ground beef for this recipe?
Ground beef isn’t ideal for candied jerky—it’s harder to achieve the chewy, caramelized texture.
Is a dehydrator required?
Nope! Your oven works just fine. Just make sure to dry the jerky low and slow.
Why is my jerky sticky?
That’s the candying effect from the sugar! It should feel tacky but not wet. Let it cool completely before storing.
Can I make it gluten-free?
Yes—just use tamari or coconut aminos in place of soy sauce.
Candied Beef Jerky is the perfect blend of sweet, salty, and spicy that keeps you coming back for more. It’s easy to make, incredibly satisfying, and stores like a dream. Whether you’re snacking, sharing, or gifting—this recipe is a must-try for every jerky lover.
Give it a go and let us know how yours turns out in the comments! Don’t forget to share this recipe and follow us for more delicious ideas.
Candied Beef Jerky
Ingredients
- 1 ½ lbs top round or flank steak thinly sliced
- ½ cup brown sugar
- ½ cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 –2 tsp crushed red pepper flakes adjust to taste
Instructions
- Partially freeze the beef for 30–45 minutes for easier slicing.
- Slice the beef into thin strips against the grain.
- In a bowl, combine soy sauce, Worcestershire, brown sugar, garlic powder, onion powder, and red pepper flakes.
- Add the beef strips and marinate overnight in the fridge.
- Preheat oven to 170°F (or use a dehydrator).
- Arrange the beef in a single layer on a wire rack over a baking sheet.
- Pat dry lightly with paper towels to remove excess marinade.
- Bake for 4–6 hours, flipping halfway, until firm but still slightly pliable.
- Cool completely before storing.