Asian Spiced Beef Jerky


3 lbs boneless, lean beef, chuck or sirloin
2 cups water
1/3 cup soy sauce
1 tbs dry sherry
1/4 cup sugar
2 tsp kosher salt
2 cinnamon sticks
2 whole star anise
4 quarter size slices fresh ginger, crushed
2 scallions
4 dried hot chilies
This technique gives you a dry jerky that is less brittle than the traditional jerky.

  • Cut meat lengthwise into long strips about 3×3. 
  • Place in a wide frying pan with water, soy, sherry, sugar, salt, star anise, ginger, onions and chili peppers.
  • Bring to a boil, then reduce heat, cover and simmer, turning meat occasionally for 30 minutes.
  • Remove meat from the cooking liquid, cool and chill for 2 hours or until firm.
  • Thinly slice the meat across the grain, then return the meat slices to the cooking liquid.
  • Cook, uncovered, over medium heat, turning slices occasionally, until all liquid is absorbed, about 50 minutes.
  • Turn meat more frequently as liquid is absorbed.
  • Discard onions, ginger and star anise.
  • Arrange strips of meat slightly apart in a single layer on cookie sheets.
  • Bake uncovered, in a  300 degree oven until dry to the touch, but still pliable. About 20 minutes.
  • Pat dry any beads of oil with paper towels, then let cool thoroughly
  • Place in a plastic bag, seal and store in the refrigerator for up to two months. 




2 hr


No Comments

    Leave a Reply


    Skill Level