Buffalo-Style Jerky takes the fiery zest of your favorite wing night and packs it into a chewy, savory snack that’s ideal for on-the-go protein or satisfying cravings with bold flavor. Infused with hot sauce, spices, and the richness of butter, each piece delivers a smoky, spicy kick that keeps you reaching for another. This recipe is perfect for weekend meal preppers or jerky enthusiasts looking for a new twist on traditional dried meat.
Unlike traditional barbecue or teriyaki jerky, this version is inspired by classic buffalo wings—complete with optional cayenne heat and a touch of buttery tang. It’s made using lean cuts like eye of round or chicken breast for a hearty, satisfying texture. With a little planning ahead for marinating and drying, you can make a batch that rivals any store-bought version in both taste and quality.
You don’t need a smoker to get that deep flavor; a dehydrator or oven does the job well, allowing you to control the doneness for either a softer chew or a firmer snap. The buffalo marinade permeates each slice of meat, resulting in jerky that’s spicy, tangy, and perfectly savory.
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Whether you’re packing snacks for a hike, prepping low-carb munchies for the week, or just want to enjoy the flavors of buffalo wings without the mess, this jerky fits the bill. It’s easy to make in bulk and can be adjusted in spice level to your liking.
Servings and timing:
Total time: 6–8 hours (including marinating and drying)
Yield: About 8 servings
Ingredients :
- 1½ to 2 lbs lean beef (eye of round, flank steak, or top round) or chicken breast
- ½ cup Frank’s RedHot or other buffalo-style hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon butter powder (or 1 tablespoon melted unsalted butter)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
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