Asian Beef Fridge Jerky

Looking down on finished jerky still on the drying rack.
This recipe is provided by Gary's BBQ Supplies

Homemade Asian beef fridge jerky is easy to make and a good high protein snack option for low-fat cuts of meat. This jerky is perfect as a snack while hiking, or part of a grazing outdoor lunch. One of the key ingredients is ponzu sauce, giving the final product a bright citrusy profile.

The fridge is in the title as it is recommended that this recipe is kept in the fridge. The cooking process doesn’t address components like meat fat content, chemical preserving, or final moisture amounts. This 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. Make sure you allow yourself plenty of time to make this recipe. You’ll need to marinate it for several hours, then cold smoke it for more. But, it is worth the wait.

Swipe to see all photos
A slab of beef being cut into thin slices for jerky.
By partly freezing the beef it makes it easier to cut in thin slices, which makes for a better jerky.
A plastic bag filled with thinly sliced beef surrounded in the dark marinade.
The meat should be left in the marinade for at least 8 hours to let the flavors impart, the salt reaction to occur, and tenderization to happen.
A plate of thinly sliced beef has just been removed from a marinade.
Drain the excess marinade from the meat and spread the meat out in a cold smoker to allow air to circulate.
Marinated meat laid out flat in a single layer over a white plastic drying rack.
The marinated beef is laid out flat on a drying rack with gaps between to allow the air to flow around the meat.
Looking down on finished jerky still on the drying rack.
When cooked the jerky has a brown tinge and is firmer but not hard.

Asian Beef Fridge Jerky Recipe

This recipe is provided by Gary’s BBQ Supplies.
Looking down on finished jerky still on the drying rack.
Homemade Asian Beef Fridge Jerky is easy to make and a good high protein snack option for low-fat cuts of meat.
Preparation 30 minutes
Cook 4 hours
Ready in 4 hours 30 minutes
Servings 8 Servings
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  • 3 pounds lean beef


  • 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


  • dehydrator or cold smoker


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


  • In a plastic bag add the soy sauce, Worcestershire sauce, Ponzu sauce, amino seasoning, onion powder, granulated garlic, black pepper, brown sugar, and liquid smoke (if using).


  • Place the beef in the marinade one at a time to ensure that the beef is covered completely. Chill and leave for 8 hours.
  • Lay the beef out on the drying racks of a cold smoker or a dehydrator. Leave space for the hot air to easily circulate around the meat.
  • Set the cold smoker or dehydrator to 170 degrees F (75 degrees C) and dry for 4 hours or until your preferred level of moisture is reached.


  • 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.

Nutritional Information

Serving: 8gCalories: 364kcalCarbohydrates: 2gProtein: 35gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 104mgSodium: 358mgPotassium: 495mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 1mgCalcium: 20mgIron: 3mg

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About Gary Vander Giessen

Gary learned to cook at a young age. As a child of five years old he was fascinated with all things food: from tortillas to Prime rib.

Learn more about Gary Vander Giessen
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