Spicy Buffalo Sauce Beef Jerky: Bold Buffalo-Style Beef Snack

This buffalo sauce beef jerky is easy to make at home, healthier and far less expensive than store-bought options. It delivers all the tangy, spicy goodness of your favorite buffalo wing in a portable snack.

On a recent trip out west to Zion, Bryce, and Horseshoe Bend we practically lived off jerky, granola bars, and sports drinks. Between the hikes and the convenience, we spent a surprising amount on snacks—especially jerky. Making your own at home saves money and lets you control ingredients and spice level.

We prefer top round (London broil) for jerky because it’s lean and slices well. If you don’t own a dehydrator, you can use an oven method instead, but using a dehydrator makes the process faster and yields consistent, crisp results.

We go through a lot of jerky in this house. Trader Joe’s runs usually include protein-packed snacks like jerky, coconut oil, and nut butter—because when those supplies run out, we notice. Making buffalo sauce beef jerky at home gives the same satisfying flavor without the high price tag.

I originally planned to dry this jerky in the oven, but a friend lent me her dehydrator and I was pleasantly surprised by how well it worked. In about four hours I had perfectly crisp buffalo-sauced jerky. After one batch I started considering getting my own dehydrator—there are lots of uses beyond jerky, like making kale chips or fruit leather.

For this batch I bought 1.8 pounds of top round, used about one cup of buffalo sauce, and salted to taste. That amount yielded several snack-sized bags—far cheaper than buying the same amount prepackaged. The flavor is unmistakably buffalo: tangy, buttery heat with that familiar wing-sauce profile.

Once you master the basics, variations are endless. Try adding lime and jalapeño for a bright, spicy twist, or experiment with different hot sauces and seasonings. The method below keeps things simple so you can build flavors the next time around.

Make a big batch and store it in an airtight container; properly dried jerky will keep for a few weeks, making it a perfect snack for hikes, travel, or busy days.

If you decide to get a dehydrator, remember it’s useful for many other snacks and recipes like kale chips and fruit leather.

Buffalo Sauce Beef Jerky

By: Gina Matsoukas

Servings: 12 servings

Prep: 8 hrs

Cook: 4 hrs

Total: 12 hrs

This buffalo sauce beef jerky is easy to make at home, healthier and much less expensive than store-bought. It has all the tangy, spicy flavor of buffalo wings in a shelf-stable snack.

Ingredients

• 1.5-2 pounds top round beef, London broil
• 1 cup buffalo sauce
• kosher salt, to taste

Instructions

1. Freeze the beef for about 1 hour so it’s firmer and easier to slice.
2. Remove from the freezer and cut the beef into long, thin slices against the grain for tender jerky.
3. Place the sliced beef in a large bowl, add buffalo sauce and salt to taste, and toss until each piece is coated. Marinate in the refrigerator overnight or for at least 6 hours.
4. Arrange the marinated slices on dehydrator trays in a single layer. Dehydrate at around 160°F (71°C), checking after 3–4 hours. Thin slices may be done then; thicker slices may need longer—leave them in until fully dried and crisp.
5. Store cooled jerky in an airtight container. Properly dried jerky keeps for several weeks.

Notes

Oven alternative: Place marinated beef on a cooling rack set over a baking sheet and bake at 175°F (80°C) for 4–6 hours, or until fully dried. Keep the oven door slightly ajar to allow moisture to escape.

Nutrition

Serving: 1 serving

Calories: 156 kcal

Protein: 23 g

Fat: 7 g

Saturated Fat: 3 g

Polyunsaturated Fat: 3 g

Cholesterol: 68 mg

Sodium: 582 mg

Nutrition information is an approximation and should be used as a guideline.

Additional Info

Course: Snacks

Cuisine: American

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