Vindaloo Beef Jerky

20 November 2025 By

Make your own spicy, sweet and savoury vindaloo beef jerky at home with Latasha’s Kitchen Vindaloo Paste. This easy recipe lets you create protein-packed, flavourful jerky without ever needing to buy the expensive store-bought versions. Perfect for snacks, hiking, or road trips. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients - Makes about 500 g Jerky

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Method

1. Slice the beef: Place the trimmed roast in the freezer for about 1 hour to firm it up slightly — this makes it easier to slice. Slice the beef against the grain into thin strips, about 3 – 5 mm thick.

2. Make the marinade: In a large bowl, whisk together Latasha’s Kitchen Vindaloo Paste, soy sauce and coconut sugar until smooth.

3. Marinate: Add the beef strips to the bowl and toss well to coat. Cover and refrigerate for at least 8 hours or overnight to allow the flavours to penetrate.

4. Prepare for drying: Drain off any excess marinade and arrange the beef strips in a single layer on dehydrator trays or wire racks set over baking sheets (if using an oven).

5. Dehydrate:

  • Using a dehydrator: Set to 70°C (160°F) and dry for 6-8 hours, or until the jerky is firm but still slightly pliable.
  • Or using an oven: Preheat to 70°C (160°F), leaving the door slightly ajar to allow moisture to escape. Bake for 6 hours, turning once halfway through.

6. Cool and store: Let the jerky cool completely before storing in airtight containers or vacuum-sealed bags.

TIP: Store in a cool, dry place for up to 2 weeks, or refrigerate for longer shelf life.