This rich and flavorful beef jerky is made with Bachan’s Japanese BBQ Sauce, soy sauce, garlic, and a touch of sweetness, then smoked to perfection. Perfect for snacking or meal prep!
1teaspoonsesame oil (optional, for extra richness)
2poundsbeef (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 ¼-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.
Notes
For spicier jerky, add extra red pepper flakes or chili paste. To make it keto-friendly, replace honey with monk fruit or erythritol.