Description
Savory Smoked Bachans Beef Jerky blends traditional Japanese marinades with classic American jerky techniques. Salty, sweet, and umami-rich flavors create an irresistible snack you’ll crave again and again.
Ingredients
Scale
- 2 lbs (0.9 kg) beef (top round, flank steak, or eye of round)
- ¾ cup (180 ml) Bachans Japanese BBQ sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Preparation: Meticulously trim excess fat from beef, focusing on eliminating fatty sections to enhance jerky preservation and quality.
- Slicing: Cut beef against the grain into uniform, ultra-thin strips measuring approximately 1/4-inch thick, ensuring optimal tenderness and texture.
- Marinade Creation: Blend Bachans Japanese BBQ Sauce, soy sauce, Worcestershire sauce with garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes in a comprehensive mixing vessel.
- Marination Process: Immerse beef strips completely in the seasoned liquid, thoroughly massaging to guarantee comprehensive flavor absorption and even distribution.
- Flavor Infusion: Refrigerate marinated meat for 6-8 hours or overnight, allowing complex flavor profiles to permeate deeply into muscle fibers.
- Smoker Setup: Preheat smoker to a precise 165-175°F range, selecting complementary wood chips like hickory, apple, or cherry to introduce nuanced smoky undertones.
- Smoking Technique: Gently pat marinated strips dry, arrange strategically on smoker racks with adequate spacing to facilitate consistent airflow and uniform dehydration.
- Monitoring: Carefully track smoking process, maintaining steady temperature and rotating racks as needed to ensure even flavor development and texture refinement.
- Completion: Smoke jerky for 4-6 hours, achieving a firm yet flexible consistency – avoiding excessive brittleness while ensuring complete moisture removal.
- Cooling and Storage: Allow jerky to cool naturally for 30 minutes, then transfer to vacuum-sealed containers, preserving freshness for up to 2 weeks refrigerated or 3 months when frozen.
Notes
- Trim Fat Carefully: Remove excess fatty sections to prevent spoilage and extend jerky’s shelf life, ensuring a healthier and longer-lasting snack.
- Slice Against the Grain: Cut beef strips uniformly at 1/4-inch thickness across the muscle fibers for maximum tenderness and easier chewing.
- Marinate Thoroughly: Massage marinade deeply into meat fibers, allowing complete flavor absorption by submerging strips entirely and refrigerating for at least 6 hours.
- Control Smoking Temperature: Maintain a precise 165-175°F range, selecting aromatic wood chips to develop complex smoky flavors without overcooking or drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Snacks, Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg