Smoked Bachan’s Beef Jerky

This Smoked Bachan’s Beef Jerky is packed with bold umami flavors, a perfect balance of sweet and savory, and a deep, smoky finish. Using Bachan’s Japanese BBQ Sauce as the base for the marinade, this jerky is infused with rich soy, garlic, and sesame flavors. Whether you’re making it for snacking, camping, or meal prep, this homemade beef jerky is far better than store-bought!

Why You’ll Love This Recipe

• Deep, Umami Flavor – Bachan’s sauce adds a rich, Japanese-inspired BBQ taste.
• Perfectly Smoked – Slow-smoked for a chewy yet tender texture.
• Better Than Store-Bought – No preservatives, just fresh, bold flavors.
• Great for Snacking – High in protein and ideal for on-the-go eating.
• Easy to Customize – Adjust the sweetness, spice, or saltiness to your liking.

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
• ¼ 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)

Directions

this recipe

1. Slice the Beef

• Place the beef in the freezer for 30-45 minutes to firm up for easier slicing.
• Using a sharp knife, slice into ¼-inch thick strips, cutting against the grain for tenderness.

2. Make the Marinade

• In a bowl, whisk together Bachan’s BBQ Sauce, soy sauce, Worcestershire, honey, rice vinegar, garlic powder, onion powder, black pepper, red pepper flakes, and sesame oil.

3. Marinate the Beef

• 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.

4. Preheat the Smoker

• Set your smoker to 165-175°F using hickory, apple, or cherry wood for the best smoky flavor.

5. Smoke the Beef Jerky

• Drain the beef from the marinade and pat dry with paper towels.
• Arrange the strips on the smoker grates, ensuring they don’t overlap.
• Smoke for 4-6 hours, checking for doneness after 4 hours.

6. Check for Doneness

• The jerky is ready when it’s firm but still slightly pliable (not brittle).
• A good test: If you bend a piece and it cracks slightly but doesn’t snap in half, it’s done.

7. Cool & Store

• 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.

Servings and Timing

• Servings: 6-8
• 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.
• Teriyaki Jerky – Add 1 tbsp pineapple juice and ½ tsp ginger for a sweeter, tangy flavor.
• Peppery Jerky – Coat with extra cracked black pepper before smoking.
• Keto-Friendly – Skip the honey and use monk fruit or erythritol as a sweetener.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
• Freezing: Store in a vacuum-sealed bag and freeze for up to 3 months.
• Rehydrating: If jerky becomes too dry, microwave with a damp paper towel for 10-15 seconds.

FAQs

What’s the best cut of beef for jerky?

Top round, eye of round, or flank steak are best for lean, flavorful jerky.

Can I use a dehydrator instead of a smoker?

Yes! Dehydrate at 160°F for 4-6 hours until the jerky is firm but still pliable.

How do I make this jerky extra tender?

Slice against the grain and don’t over-dry the meat.

Do I need curing salt?

No, but for longer storage, ½ tsp Prague Powder #1 helps preserve the jerky.

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.

What wood chips work best for smoked jerky?

Hickory, cherry, or applewood provide great smoky depth without overpowering the flavors.

How do I prevent jerky from drying out too much?

Check at 4 hours and remove pieces that finish early to avoid over-drying.

Can I use low-sodium soy sauce?

Yes! If using low-sodium soy sauce, adjust salt levels to taste.

What’s the best way to package jerky for gifts?

Vacuum-seal in small batches with a custom label for a homemade touch!

Can I make this in an oven instead of a smoker?

Yes! Bake at 170°F with the oven door slightly open for 4-5 hours.

Conclusion

This Smoked Bachan’s Beef Jerky is packed with bold, smoky, umami flavors that make it an irresistible snack. Whether for hiking, road trips, or just a delicious protein-packed bite, this homemade jerky is miles ahead of store-bought options. Fire up your smoker and enjoy this addictive, flavor-loaded jerky today!

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