This Smoked Bachan’s Beef Jerky is the ultimate snack for anyone who loves bold, umami-packed flavors. Made with Bachan’s Japanese BBQ Sauce as the marinade base, this jerky combines savory soy sauce, fragrant garlic, and nutty sesame notes for a taste that’s both sweet and savory. The slow-smoking process adds a deep, rich finish, making it a treat you won’t find in any store-bought version. Whether you’re prepping snacks for road trips, camping adventures, or simply looking for a high-protein pick-me-up, this homemade jerky recipe is sure to impress.
Why You’ll Love This Recipe
- Deep, Umami Flavor: Bachan’s sauce brings a unique Japanese-inspired BBQ taste that’s hard to resist.
- Perfectly Smoked Texture: Achieve a chewy yet tender jerky with just the right amount of smokiness.
- Better Than Store-Bought: No artificial preservatives—just fresh ingredients and bold flavors.
- Great for On-the-Go Eating: High in protein and easy to carry, it’s perfect for busy days or outdoor activities.
- Customizable to Your Taste: Adjust the sweetness, heat, or saltiness to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
- 1 cup Bachan’s Japanese BBQ Sauce
- ÂĽ cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp sesame oil (optional, for extra richness)
For the Beef:
- 2 lbs beef (top round, sirloin, or flank steak)
Step-by-Step Instructions
1. Slice the Beef
To ensure even slices, place the beef in the freezer for 30-45 minutes. This firms up the meat, making it easier to cut. Use a sharp knife to slice the beef into ÂĽ-inch thick strips, always cutting against the grain. Cutting against the grain ensures tenderness, which is key for a satisfying jerky experience.
Pro Tip: If you have a meat slicer, use it for uniform slices. Otherwise, a steady hand and a sharp knife will do the trick.
2. Make the Marinade
In a mixing bowl, whisk together Bachan’s Japanese BBQ Sauce, soy sauce, Worcestershire sauce, honey, rice vinegar, garlic powder, onion powder, black pepper, red pepper flakes, and sesame oil. The result is a rich, sticky marinade that clings beautifully to the beef, infusing every strip with flavor.
Why It Works: The combination of salty, sweet, and tangy elements creates a complex flavor profile that keeps you coming back for more.
3. Marinate the Beef
Place the sliced beef in a zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, though overnight marinating yields the best results.
Extra Tip: For maximum flavor penetration, massage the marinade into the beef before sealing the bag. Flip the bag halfway through the marinating process to redistribute the liquid.
4. Preheat the Smoker
Set your smoker to a low temperature of 165-175°F. Choose hickory, apple, or cherry wood chips for a mild yet aromatic smoke flavor. Preheating the smoker ensures consistent cooking and prevents the jerky from sticking to the grates.
Wood Selection: Hickory provides a stronger, bolder smoke, while apple and cherry offer a sweeter, milder flavor. Experiment to find your favorite!
5. Smoke the Beef Jerky
Remove the beef from the marinade and pat it dry with paper towels. Excess moisture can prevent proper smoking, so take your time with this step. Arrange the beef strips on the smoker grates, ensuring they don’t overlap. Smoke for 4-6 hours, checking for doneness after 4 hours.
How to Know It’s Done: The jerky should be firm but still slightly pliable. Bend a piece—if it cracks slightly but doesn’t snap in half, it’s ready. Overcooking can make the jerky too brittle.
6. Cool & Store
Once smoked, let the jerky cool completely at room temperature for about 30 minutes. Cooling helps the flavors settle and makes the jerky easier to handle. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
Servings, Timing, and Variations
Servings and Timing
- Servings: 6-8 people
- Prep Time: 15 minutes
- Marinate Time: 6-12 hours
- Smoke Time: 4-6 hours
- Total Time: 10-18 hours (including marinating)
Variations
- Spicy Jerky: Add extra red pepper flakes, Sriracha, or chili paste for a fiery kick.
- Teriyaki Jerky: Incorporate 1 tbsp pineapple juice and ½ tsp ginger for a sweeter, tangier twist.
- Peppery Jerky: Coat the beef strips with cracked black pepper before smoking for a bold, peppery flavor.
- Keto-Friendly Jerky: Replace the honey with monk fruit or erythritol for a low-carb option.
Storage and Reheating Tips
Storage
- Room Temperature: Keep in an airtight container for up to 1 week.
- Refrigeration: Extend shelf life by refrigerating for up to 3 weeks.
- Freezing: For long-term storage, vacuum-seal the jerky and freeze for up to 3 months.
Rehydrating
If your jerky becomes too dry, microwave it with a damp paper towel for 10-15 seconds. This simple trick restores moisture without compromising flavor.
Frequently Asked Questions
What’s the Best Cut of Beef for Jerky?
Top round, eye of round, or flank steak are ideal choices. These cuts are lean and flavorful, making them perfect for jerky.
Can I Use a Dehydrator Instead of a Smoker?
Absolutely! Set your dehydrator to 160°F and dry the beef for 4-6 hours until firm but still pliable.
How Do I Make This Jerky Extra Tender?
Slice the beef thinly and always cut against the grain. Avoid over-drying during the smoking process to maintain tenderness.
Do I Need Curing Salt?
While not mandatory, curing salt (like Prague Powder #1) can extend the jerky’s shelf life if you plan to store it for longer periods.
Can I Make This with Chicken or Turkey?
Yes! Use chicken breast or turkey breast and smoke at 165°F for about 3-4 hours. The result is equally delicious and protein-packed.
Final Thoughts
Smoked Bachan’s Beef Jerky is more than just a snack—it’s an experience. With its rich umami flavor, customizable options, and easy preparation, this recipe is perfect for anyone who loves homemade treats. Plus, the ability to store it for weeks makes it a convenient choice for busy lifestyles.
Whether you’re a seasoned jerky maker or a beginner, this recipe is sure to become a staple in your kitchen. So fire up your smoker, grab your favorite ingredients, and get ready to enjoy the best jerky you’ve ever tasted!
Smoked Bachan’s Beef Jerky
Ingredients
- 1 cup Bachan’s Japanese BBQ Sauce
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon sesame oil (optional, for extra richness)
- 2 pounds beef (top round, sirloin, or flank steak)
Instructions
- Place the beef in the freezer for 30-45 minutes to firm up for easier slicing.
- Using a sharp knife, slice the beef into ÂĽ-inch thick strips, cutting against the grain for tenderness.
- In a mixing bowl, whisk together Bachan’s BBQ Sauce, soy sauce, Worcestershire sauce, honey, rice vinegar, garlic powder, onion powder, black pepper, red pepper flakes, and sesame oil to make the marinade.
- Place the beef slices in a zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Seal and refrigerate for at least 6 hours or overnight for maximum flavor.
- Preheat your smoker to 165-175°F using hickory, apple, or cherry wood chips for the best smoky flavor.
- Drain the beef from the marinade and pat dry with paper towels to remove excess moisture.
- Arrange the beef strips on the smoker grates, ensuring they don’t overlap. Smoke for 4-6 hours, checking for doneness after 4 hours.
- The jerky is ready when it’s firm but still slightly pliable. Test by bending a piece—if it cracks slightly but doesn’t snap in half, it’s done.
- Let the jerky cool at room temperature for 30 minutes before storing.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.