Hoisin, oyster sauce and a blended mix of peppers, onion and ginger make this a particularly savory jerky marinade. It borrows the source’s Mongolian-style flavor idea, while using thin boneless round and pasteurized pineapple juice instead of thick bone-in ribs and fresh fruit.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

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

• 2 lb lean boneless top round, trimmed and sliced ⅛ inch thick
• ¼ cup oyster sauce
• ¼ cup hoisin sauce
• 3 tbsp soy sauce
• 1 tsp rice wine vinegar
• 3 garlic cloves
• ½ red bell pepper, seeded
• ½ green bell pepper, seeded
• ¼ yellow onion
• 2 scallion whites
• 1 tbsp peeled chopped ginger
• ½ jalapeño, stem removed
• ¼ cup pasteurized pineapple juice
• 1 tsp dried jalapeño powder

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: Oyster sauce contains molluscan shellfish and may contain soy or wheat. Hoisin and soy sauce commonly contain soy and wheat; check labels.

How to make this jerky

Step 1: Choose lean boneless beef

Use boneless lean top round and trim visible fat and silver skin. Slice across the grain about ⅛ inch thick. The source experiments with thick bone-in short ribs; BULK instead chooses thin boneless round. The source photograph shows its rib trimming, not top round.

Step 2: Build the vegetable and sauce base

Add oyster sauce, hoisin, soy, rice vinegar, garlic, red and green bell peppers, onion, scallion whites and ginger to a blender. Blend until the vegetables form a fine, even coating rather than large wet chunks.

Step 3: Blend in the pineapple and heat

Add jalapeño, pasteurized pineapple juice and dried jalapeño powder. Blend again until smooth. This adaptation uses heat-treated juice instead of the source’s fresh pineapple, and fixes the smaller-batch quantities.

Step 4: Coat and refrigerate

Separate the beef strips in a nonreactive bowl and coat every surface with the blended mixture. Cover and refrigerate at 40°F or below for 6 hours. This shorter marinade and thin lean meat differ from the source’s thick-rib experiment.

Step 5: Heat before drying and space strips

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. The source rack photo contains ribs; this adaptation dries thin boneless strips after the separate heating step.

Step 6: Check the texture, cool and store

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

Oyster sauce and hoisin build a deep savory-sweet base. Bell peppers, scallion, ginger and pineapple brighten the coating. Keep the slices evenly thin so 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

• Beef Jerky Recipe - Flavor Series: Bone-In Mongolian BBQ Beef Jerky...Is It ACTUALLY Tasty? — 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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