Welcome to the Jerky.com Test Kitchen, where today we're going to show you how to make the easiest beef jerky recipe you'll ever make using Bachan's Japanese Barbecue Sauce. This sauce has everything you would want in a jerky marinade, making it the perfect choice for a simple, delicious jerky.
2 lbs. Sliced Eye of Round
8 oz. Bachans Sauce
Preparation: Pre-slice your beef into thin strips, and separate them into 2-pound bundles. This will make it easy to create a batch of jerky whenever you're ready.
Marinating: Place the beef in a bowl and add half a bottle (8 ounces) of Bachans sauce. Mix the beef and sauce thoroughly, making sure to separate any pieces of meat that may be sticking together. This will ensure that the marinade covers every inch of the beef.
Photo of marinated beef in a bowl
Resting: Cover the bowl tightly and place it in the refrigerator to marinate for at least 24 hours. We recommend marinating for closer to 48 hours for the best flavor.
Drying: Once the meat has marinated, remove it from the fridge and lay it out on dehydrator racks, making sure to leave plenty of space between each piece for airflow. Depending on your dehydrator, you may need to use about three racks for 2 pounds of beef.
Photo of beef on dehydrator racks
Dehydrating: Set your dehydrator to 140 degrees and start checking the jerky for doneness at around 3.5 hours. The jerky should have a rich color, good pliability, and white fibers when it's ready.
Photo of finished jerky
Enjoy: After about 5 hours, your Bachan's Beef Jerky should be ready to enjoy! The taste and texture will be perfect, and it couldn't be simpler to make.
We hope you'll give this dead-simple jerky recipe a try, and let us know what you think in the comments. The Bachan's Japanese BBQ Sauce has a great flavor profile that is PERFECT for jerky. And...i'm telling you...making jerky doesn't get any simpler than this recipe! Try it out!
If you do try this Beef Jerky Recipe, let me know down in the comments how it turned out. I'd love to hear your feedback on it and what you would change on it the next time you made it. You all have great ideas for how to improve existing recipes...and hearing how you customize them to make it the perfect jerky for you is really interesting and helpful to me. So...let me know!
If you have a great idea for a jerky flavor, leave it in the comments too – we might use your recipe in our next test kitchen jerky making video!
Thanks for getting this far on this post! Seriously. I can't wait to see you next time in the Jerky.com Test Kitchen!
Bachan's Beef Jerky Recipe
Beef Jerky Recipe
Nekuian suggested that we make this Bachan's Japanese Barbecue Sauce Beef Jerky Recipe in the comments section of THIS VIDEO. We have received TONS of requests for jerky to be made with this...but, to be honest...I have never even heard of Bachan's! So, finally...I think it's time we make this. It's a super simple recipe and I can assure you - you will not be disappointed.
- Preparation: Pre-slice your beef into thin strips and separate them into 2-pound bundles.
- Marinating: Place the beef in a bowl, add 8 ounces (half a bottle) of Bachans sauce, and mix thoroughly.
- Resting: Cover the bowl tightly and refrigerate for at least 24 hours (48 hours recommended).
- Drying: Lay the marinated beef on dehydrator racks, ensuring ample space between each piece.
- Dehydrating: Set the dehydrator to 140°F and check for doneness at around 4.5 hours.
- Enjoy: Savor your delicious and easy-to-make Bachans Beef Jerky!
- Ensure the marinade covers every inch of the beef for optimal flavor.
- Leave ample space between each piece of meat on the dehydrator racks for proper airflow.
- Look for a rich color, good pliability, and white fibers to determine if your jerky is ready.