Bouillon, butter powder and garlic bring a prime-rib-style seasoning to lean eye of round. This BULK adaptation uses generic butter powder and ground celery seed instead of the source’s proprietary buttery seasoning and celery powder.

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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
• 3 tbsp reduced-sodium beef bouillon granules
• 2 tbsp butter powder
• ½ tsp garlic powder
• ½ tsp ground black pepper
• ¼ tsp ground celery seed
• 1 cup water, plus more as needed for heating

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: Butter powder contains milk. Beef bouillon may contain soy, wheat, celery or other allergens; check all labels.

How to make this jerky

Step 1: Separate the lean eye of round

Use lean eye of round and remove visible fat and silver skin. Separate even ⅛-inch slices. Despite its name, this is a prime-rib-style seasoning for lean round; it does not require a fatty rib roast.

Step 2: Dissolve the bouillon base

Dissolve the reduced-sodium beef bouillon granules in 1 cup water. Bouillon strength varies by brand; use the stated reduced-sodium granules rather than adding extra salt.

Step 3: Whisk in butter and seasonings

Whisk in butter powder, garlic, black pepper and celery seed until evenly dispersed. BULK replaces the source’s proprietary nondairy buttery jerky seasoning with ordinary butter powder and uses celery seed only as a flavoring, not as a curing ingredient.

Step 4: Coat and refrigerate

Turn the separated strips through the coating in a nonreactive container. Cover and refrigerate at 40°F or below for 12 hours. Keep raw beef refrigerated until heating.

Step 5: Heat before drying and space the 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.

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

Beef bouillon gives the coating a pronounced savory depth. Butter powder and garlic make a rich prime-rib-style seasoning for lean beef. 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

• Prime Rib 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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