This Asian and BBQ-style beef jerky is shockingly easy to make

This Asian and BBQ-style beef jerky is shockingly easy to make

Prep Time

20 minutes

Cook Time

330 minutes

Serves

4 people

Beef jerky is kind of like pizza – even when it’s bad, it’s still pretty good. Overly salted, preserved, tough gas station jerky is one of the better snacks you can find on the highway for road trips, and it’s getting increasingly common to find high quality ‘artisanally made’ jerky at grocery store checkout counters.

The problem with that artisanal jerky is that it’s pricey and it disappears within a few bites. But there’s a great solution: make your own jerky.

Making beef jerky is shockingly easy; it just takes a dehydrator and some patience (though you can use an oven in a pinch). The beauty of making your own jerky – besides the fact that it’ll be way more tender, flavorful and natural tasting than anything you find at the store – is that there are infinite flavors to experiment with.

Here are two great recipes to start with – one for Asian-style jerky and another for Southwestern BBQ. This jerky will only last for about a week in a Ziploc bag or mason jar, but good luck going that long without eating it all.

*Recipe courtesy of Food Channel

Ingredients

For Asian-style jerky

  • 1 tablespoon canola oil
  • 2 teaspoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons brown sugar
  • 2 teaspoons Sriracha
  • 1 1/2 teaspoons ground ginger
  • 1 small minced garlic clove
  • 1/2 teaspoon sea or kosher salt
  • 1/4 teaspoon chili flakes

For Southwestern BBQ rub

  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon bourbon
  • 3 teaspoon Worcestershire sauce
  • 2 teaspoons pure maple syrup
  • 1 tablespoon ketchup (smoked Sir Kensington’s)
  • 1/2 teaspoon liquid smoke
  • 2 teaspoons chipotle hot sauce (or favorite hot sauce)
  • 1 small minced garlic clove
  • 1 teaspoon sea or kosher salt
  • 8 grinds black pepper

Preparation

  • 1 Spread out meat on dehydrator trays, then set dehydrator to 5.5 hours at 160°F to dry pieces.
  • 2 To make sure the beef jerky is ready, tear off a piece of dehydrated beef to check for redness (rawness).
  • 3 Remove excess grease by patting jerky dry with paper towels after it is dehydrated.

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