Description
Smoky aromas of Smoked Bachans Beef Jerky dance with bold Asian-inspired marinade flavors, promising a protein-packed snack. Meat enthusiasts will savor this perfectly seasoned, tender treat that delivers rich umami notes with each satisfying bite.
Ingredients
Scale
Protein:
- 2 pounds (0.9 kilograms) beef (top round, flank steak, or eye of round)
Sauces and Seasonings:
- ¾ cup (180 milliliters) Bachans Japanese BBQ Sauce
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) Worcestershire sauce
Spices and Optional Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Carefully trim any excess fatty sections from the beef to prevent premature spoilage, ensuring a longer-lasting jerky product.
- Slice the beef into uniform, thin strips approximately 1/4-inch thick, cutting against the grain for a more tender texture and easier chewing experience.
- Create a robust marinade by combining Bachans Japanese BBQ Sauce, soy sauce, Worcestershire sauce, and a blend of aromatic spices including garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes in a large mixing container.
- Submerge beef strips completely in the marinade, massaging the liquid into the meat to ensure thorough flavor penetration and even coating.
- Refrigerate the marinating beef for a minimum of 6 hours, preferably overnight, allowing the complex flavors to deeply infuse into the meat fibers.
- Prepare the smoker by preheating to a precise temperature range of 165-175°F, selecting aromatic wood chips like hickory, apple, or cherry to impart a subtle smoky essence.
- Remove marinated beef strips and gently blot excess moisture using clean paper towels to facilitate proper smoking and prevent unwanted steaming.
- Arrange meat strips strategically on smoker racks, maintaining adequate spacing between pieces to promote consistent airflow and even smoking.
- Monitor the smoking process carefully, maintaining a steady temperature and rotating racks if necessary for uniform dehydration and flavor development.
- Smoke the jerky for 4-6 hours, periodically checking for desired texture – the ideal consistency is firm yet slightly pliable, avoiding brittleness.
- Once completed, remove jerky from the smoker and allow to cool naturally at room temperature for approximately 30 minutes.
- Transfer cooled jerky to airtight storage containers, selecting vacuum-sealed bags for optimal preservation and maintaining freshness for up to 2 weeks refrigerated or 3 months when frozen.
Notes
- Choose leaner cuts like top round or bottom round for optimal texture and reduced greasiness during smoking.
- Slice beef uniformly to ensure consistent drying and prevent uneven cooking throughout the jerky batch.
- Pat meat thoroughly dry before smoking to accelerate dehydration and enhance smoke penetration.
- Consider using a meat slicer for precise, even thickness if you’re serious about perfect jerky preparation.
- Reduce red pepper flakes for milder flavor or swap with smoked chipotle powder for deeper smoky undertones.
- Test jerky’s doneness by bending a strip – it should crack but not completely break, indicating proper moisture level.
- Use food-safe silicone mats as an alternative to grates for easier cleanup and more even air circulation.
- For lower sodium diets, substitute half the soy sauce with low-sodium alternatives or coconut aminos.
- Gluten-sensitive individuals can replace traditional Worcestershire sauce with gluten-free versions.
- Store jerky with small food-grade silica gel packets to absorb moisture and extend shelf life.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Snacks, Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 295
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 85 mg