DIY Asian And Southwestern BBQ Beef Jerky

The tug-of-war battle between your mouth and a piece of Beef Jerky can be a hard snack to chew and swallow. The commercial brands tend to be too salty, dry, tough, unhealthy, leathery, and heavily preserved for a long shelf life. For around 50, you can purchase a dehydrator. It is well worth the effort to make it by hand. It has become our go-to-snack for an active, outdoorsy day or trip.


For asian jerky:
Canola oil 1 Tablespoon
Rice vinegar 2 Teaspoon
Soy sauce 1 Tablespoon
Toasted sesame oil 2 Teaspoon
Brown sugar 2 Teaspoon
Sriracha 2 Teaspoon
Ground ginger 1 1/2 Teaspoon
Garlic 1 Clove (5 gm) , mince
Salt 1/2 Teaspoon ((sea or kosher))
Chili flakes 1/4 Teaspoon
For southwestern bbq rub:
Extra virgin olive oil 1 Tablespoon
Apple cider vinegar 1/2 Tablespoon
Bourbon 1 Teaspoon
Worcestershire sauce 3 Teaspoon
Pure maple syrup 2 Teaspoon
Ketchup 1 Tablespoon ((smoked Sir Kensington’s))
Liquid smoke flavoring 1/2 Teaspoon
Chipotle hot sauce 2 Teaspoon ((favorite hot sauce))
Garlic 1 Clove (5 gm) , mince
Salt 1 Teaspoon ((sea or kosher))
Cracked pepper To Taste ((8 grinds))


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Servings: 6