A prepared Japanese barbecue sauce supplies the entire coating for this two-ingredient jerky. The source uses about half a bottle for two pounds of beef; this adaptation weighs the sauce so the batch is repeatable.

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Video by Jerky · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean eye of round, trimmed and sliced ⅛ inch thick
• 8 oz (227 g) Japanese barbecue sauce, such as Bachan’s Original

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Prepared Japanese barbecue sauce commonly contains soy and wheat. Check the sauce label for all allergens.

How to make this jerky

Step 1: Check the lean beef

Trim visible fat and silver skin from cold lean eye of round. Slice across the grain into even strips about ⅛ inch thick, or use a butcher’s evenly pre-sliced batch. Keep raw beef refrigerated while making the coating.

Step 2: Prepare the flavor base

Weigh 8 oz (227 g) Japanese barbecue sauce into a clean measuring jug and stir to redistribute any settled ingredients. Use the original sauce style referenced by the source; other bottled flavors will change the result.

Step 3: Stir the sauce

Stir the prepared barbecue sauce until uniform. No additional seasoning is needed. The source mixes the sauce directly through its beef; this written adaptation measures and stirs the sauce first.

Step 4: Coat and refrigerate

Separate the beef strips in a nonreactive container and turn them through the coating until all surfaces are covered. Cover and refrigerate at 40°F or below for 12 hours, turning once. Keep the raw meat cold throughout marinating.

Step 5: Heat before drying and leave air gaps

Transfer the meat and marinade to a saucepan, adding enough water for the strips to move freely. Bring to a boil, reduce to a simmer, and check several strips with a thin-tip thermometer until each reaches 160°F. Discard used marinade after heating. Drain with clean tongs and place on clean racks without touching. Dry at 145–155°F, checking periodically rather than relying on a fixed clock. The source photo shows spacing, not the added heating step.

Step 6: Check texture, cool and refrigerate

Cool a sample strip before checking it. It should be leathery and bend without a wet center; continue drying any moist pieces. Cool the entire batch fully before packaging. Refrigerate promptly in a clean covered container and freeze portions you will not eat promptly. This home process does not establish shelf stability.

Why this flavor works

Prepared Japanese barbecue sauce gives a sweet soy-based coating. A measured two-ingredient batch keeps the preparation simple. Similar slice thickness helps the coating and drying remain consistent.

Serving and storage

Enjoy chilled portions as a snack or cut the jerky into small pieces for a savory trail mix. Keep the batch refrigerated between servings.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Japanese BBQ Beef Jerky Recipe (For Beginners) — Jerky
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video’s automatic captions and ingredient discussion. Source footage and creator credit belong to Jerky. Photographs are timestamped source-video stills. Use the full written method for details.

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