This buffalo sauce beef jerky is so easy to make at home, healthier and much cheaper than anything from the store. It has all the great flavor of your favorite buffalo wing too!
When we went out west last year to Zion, Bryce and Horseshoe Bend I’m not even exaggerating when I say collectively, we probably spent about $250 on jerky alone.
For 6 days we subsisted off beef jerky, Cliff bars and sports drinks and hiked 50+ miles.
If only I had gotten my act together in the beef jerky making department a year ago, I’d be that much richer.
To say we like beef jerky in this house is an understatement.
Trader Joe’s runs are made solely for either coconut oil, nut butter or jerky each month (ok, and their bacon) because if we run out and I have no go-to protein snack on hand, things get ugly.
I was fully prepared to make this in my oven since I don’t own a dehydrator until Brandy offered up hers and I happily obliged knowing it’d probably be a bit faster.
Guys, for someone who has sworn completely off clutter and unnecessary gadgets in the house, I’m seriously contemplating buying my own dehydrator after this experience.
In just four hours, I had perfectly crisp buffalo sauce beef jerky.
I spent $10 on 1.8 pounds of top round beef (you can also use shaved beef for a quicker recipe), used a cup of buffalo sauce I had on hand and easily made 5-6 bags worth of Trader Joe’s sized beef jerky.
Those bags cost $4.99 each. Do the math.
The flavor combinations are endless (and I have oh so many running through my head for next time starting with lime + jalapeno because how good does THAT sound?!) but for this first go-around I decided to do all the flavor of your favorite buffalo wing (or air fryer buffalo chicken tender) in beef jerky form. It came out as amazing as you’d imagine.
Go forth and get your jerky on.
Buffalo Sauce Beef Jerky
- 1.5-2 pounds top round beef London broil
- 1 cup buffalo sauce
- kosher salt
- Freeze beef for about 1 hour so that it’s easier to slice.
- Remove from freezer and cut into long thin slices.
- Place the beef in a large bowl, add the buffalo sauce and salt to taste and toss to make sure each piece is coated in the buffalo sauce. Let marinate overnight or for at least 6 hours.
- Place each piece of beef in the tray of a dehydrator (*see note below for alternative oven method) and dehydrate according to your machine, usually around 160 degrees. Check beef after 3-4 hours for crispness. Depending how thin you sliced it, it may be ready at this point. Leave any thicker, soft pieces in the dehydrator until fully dried.
- Store in an airtight container for 3-4 weeks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.