Black pepper leads this gently sweet marinade, supported by ginger, onion and garlic. Rice vinegar adds a clean acidic edge without turning it into a citrus recipe. This existing BULK recipe has been refreshed with a credited source tutorial and a measured home adaptation.

Watch the original video

Video by Jacob Burton · Watch on YouTube

Ingredients

Starting batch: 1½ lb lean beef top round, trimmed; finished yield varies.

• 1½ lb lean beef top round, trimmed
• ½ cup water
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp rice wine vinegar
• 1 tsp ground ginger
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 1 tbsp ground black pepper
• 2 tbsp turbinado sugar
• ½ tsp kosher salt
• 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 across the grain

Trim visible fat from chilled top round. Slice across the grain into even ⅛–¼-inch pieces.

Step 2: Even the thickness

Place slices between clean food-safe plastic and gently flatten thicker areas with a rolling pin. Aim for consistent thickness without tearing the meat.

Step 3: Mix the pepper marinade

Whisk water, soy, Worcestershire and rice vinegar with the ginger, garlic, onion, black pepper, turbinado sugar and salt. Dissolve the sugar thoroughly.

Step 4: Coat and refrigerate

Add the beef one slice at a time, separating folded pieces so every surface contacts the marinade. Cover and refrigerate for 12–24 hours.

Step 5: Heat before arranging to 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: Check, 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

Black pepper leads this gently sweet marinade, supported by ginger, onion and garlic. Rice vinegar adds a clean acidic edge without turning it into a citrus recipe.

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

• How to Make Beef Jerky with a DEHYDRATOR — Jacob Burton
• 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 Jacob Burton. Photographs are timestamped source-video stills. Use the full written method for details.

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