Asian Beef Fridge Jerky

Looking down on finished jerky still on the drying rack. A slab of beef being cut into thin slices for jerky Marinated meat laid out flat in a single layer over a white plastic drying rack. A plastic bag filled with thinly sliced beef surrounded in the dark marinade
Recipe Origin Asian
Rating
No Reviews
Servings 8
Preparation 30 min 00:30
Cook 4 hours 04:00
Ready in 4 hours30 min 04:30
Difficulty Seasoned
Cooking Method Preserving
Ingredients Beef Meat
Equipment Dehydrator
Recipe Type Afternoon Tea Marinade Snack
Cooked With Gary's BBQ Supplies
Share:
Looking down on finished jerky still on the drying rack. A slab of beef being cut into thin slices for jerky Marinated meat laid out flat in a single layer over a white plastic drying rack. A plastic bag filled with thinly sliced beef surrounded in the dark marinade

Asian Beef Fridge Jerky

Homemade Asian beef fridge jerky is easy to make and a good high protein snack option for low-fat cuts of meat.

The fridge is in the title as it is recommended that this recipe is kept in the fridge as it doesn’t address components like meat fat content, chemical preserving, or final moisture amounts that would need to be considered when making a safe shelf-stable product.

The marinade uses a lot of Asian ingredients that complement the final jerky product without overpowering it. Perfect as a snack while hiking, or part of a grazing outdoor lunch.

Ingredients

3 pounds (1 1/2kg) lean beef

Marinade

1 cup soy sauce

1 cup Worcestershire sauce

3/4 cup Ponzu sauce

3/4 cup liquid amino seasoning

1 teaspoon onion powder

1 teaspoon granulated garlic

1 tablespoon black pepper

1/4 cup brown sugar

1/4 teaspoon liquid smoke, optional

Equipment

dehydrator or cold smoker

Recipe Directions

  1. Place the beef in the freezer to partly freeze.

  2. in a plastic bag add the soy sauce, Worstireshire sauce, Ponzu sauce, amino seasoning, onion powder, garlic, black pepper, brown sugar, and liquid smoke (if using). Leave for flavors to meld.

  3. Remove the beef from the freezer when firm but not frozen solid (about 45 minutes). This allows the meat to be cut thinner. Slice the beef as thin as possible with a sharp knife.

    Note: If frozen too hard it will be hard to cut and quickly blunt the knife.

  4. Place the beef in the marinade one at a time to ensure that the beef is covered completely. Chill and leave for 8 hours.

  5. Lay the beef out on the drying racks, these could be for a cold smoker or a dehydrator. Leave space for the hot air to easily circulate around the meat.

  6. Set the cold smoker or dehydrator at 170 degrees F (75 degrees C) and dry for 4 hours or until your preferred level of moisture is reached.

    Note: These are designed to be stored in a fridge for not more than 7 days and are not considered shelf-stable jerky which has more specific instructions around fat content of meat, ingredient science, and finished moisture levels.

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Asian
Rating
No Reviews
Servings 8
Preparation 30 min 00:30
Cook 4 hours 04:00
Ready in 4 hours30 min 04:30
Difficulty Seasoned
Cooking Method Preserving
Ingredients Beef Meat
Equipment Dehydrator
Recipe Type Afternoon Tea Marinade Snack
Cooked With Gary's BBQ Supplies
Share: