Honey and brown sugar give the soy base a pronounced sweetness. White pepper and dried onion support the generous garlic without adding chili heat. This existing BULK recipe has been refreshed with a credited source tutorial and a measured home adaptation.

Watch the original video

Video by Witchery Farm · Watch on YouTube

Ingredients

Starting batch: 1 kg lean beef round, trimmed; finished yield varies.

• 1 kg lean beef round, trimmed
• ½ cup brown sugar
• 1 cup soy sauce
• ¼ cup Worcestershire sauce
• 1 tsp liquid smoke
• ½ tsp ground white pepper
• ½ cup honey
• 2 tbsp garlic granules
• 1 tbsp dried onion flakes
• Fresh water as needed to cover the meat for the heating step

Equipment: {esc(r.get("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: Check soy sauce, Worcestershire, prepared chili sauce and seasoning labels for soy, wheat, fish and other allergens; the sesame recipe contains sesame.

How to make this jerky

Step 1: Slice the beef evenly

Trim visible fat from cold round steak. Slice evenly across the grain into ⅛–¼-inch pieces.

Step 2: Measure honey and sauces

Measure soy sauce, Worcestershire, honey, brown sugar and liquid smoke into a nonreactive bowl. Whisk until the honey and sugar disperse evenly.

Step 3: Add garlic, onion and pepper

Mix in the garlic granules, dried onion flakes and ground white pepper. Use the listed teaspoon measure for liquid smoke, following the creator’s spoken correction.

Step 4: Coat and chill overnight

Separate the beef pieces as you coat them thoroughly in the marinade. Cover and refrigerate for 12–24 hours.

Step 5: Heat to 160°F, then dry

After refrigerated marinating, move the beef into a saucepan and add enough fresh water to cover it. Bring the liquid to a boil and simmer until a thin-tip food thermometer inserted sideways into the thickest pieces reads at least 160°F. Verify the meat temperature before drying; elapsed time, color and marinade acidity do not establish this checkpoint. Discard the used liquid. Transfer with clean tongs to clean racks, leaving gaps, then dry at 145–155°F until a cooled sample bends and cracks without a damp center.

Step 6: Cool and refrigerate

Cool a sample and bend it: it should crack while retaining some flexibility, with no damp or soft interior. Continue drying pieces that need it. Cool the finished jerky on clean racks, then pack it in clean sealed containers and refrigerate. Freeze portions you will not eat promptly.

Why this flavor works

Honey and brown sugar give the soy base a pronounced sweetness. White pepper and dried onion support the generous garlic without adding chili heat.

Serving and storage

Serve a refrigerated portion as a snack. Keep the rest chilled and use clean utensils when portioning.

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

• Beef Jerky - SIMPLE Honey, Soy & Garlic Recipe! YUM!! — Witchery Farm
• 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 evidence and ingredient discussion. Source footage and creator credit belong to Witchery Farm. Photographs are timestamped source-video stills. Use the full written method for details.

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