Red wine gives this jerky a savory, fruity base with a little smoky heat from chipotle hot sauce. Platt R.’s tutorial uses thin bottom-round steak with soy sauce, brown sugar and pantry seasonings. BULK keeps that short formula and sets a measured hot-sauce amount for a repeatable batch.

Watch the original video

Video by Platt R. · Watch on YouTube

Ingredients

Starting batch: 1 lb raw lean beef; finished yield varies.

• 1 lb thinly sliced lean bottom round, trimmed
• 1 cup dry red wine
• 1/4 cup soy sauce
• 1 tbsp packed brown sugar
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tsp chipotle hot sauce

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

Allergens: Soy sauce commonly contains soy and wheat. Wine can contain sulfites. Check the chipotle hot sauce label.

How to make this jerky

Step 1: Choose thin, cold beef

Choose lean bottom round already sliced about 1/8 inch thick, as in the source tutorial. Keep the beef refrigerated at 40°F or below while preparing a clean cutting board, knife and marinade bowl.

Step 2: Separate and trim the slices

Separate the thin beef slices with clean utensils and remove visible exterior fat or tough connective tissue. Cut large pieces into smaller strips if desired, keeping their thickness uniform. Return the beef to the refrigerator while mixing the marinade.

Step 3: Make the marinade

Stir the red wine, soy sauce, brown sugar, onion powder, garlic salt, black pepper and measured chipotle hot sauce in a clean bowl until the sugar disperses. Prepare the mixture before adding beef so the dry seasonings do not remain in clumps.

Step 4: Coat and refrigerate

Turn the beef strips through the marinade until both sides of every piece are coated. Cover in a food-safe container and refrigerate overnight at 40°F or below, turning occasionally. Separate any slices stuck together so the coating reaches every surface.

Step 5: Heat to 160°F, then dry

Before drying, place the strips and marinade in a saucepan, adding enough water to cover. Bring to a boil and check with a thin-tip thermometer that the thickest strips reach 160°F internally. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange heated strips in a single layer on clean dehydrator racks, leaving air spaces between them. Dry at 145–155°F and check periodically. The dryer air temperature does not verify the temperature inside the meat.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

A dry red wine brings a different fruit note from a sugary barbecue sauce. Soy sauce and garlic salt make the base savory, while chipotle hot sauce adds a modest smoky edge. The source uses a dry red wine; a sweet dessert wine would change the balance.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

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 Wine Jerky — Platt R.
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation based on the credited source recipe and video. Source footage and creator credit belong to Platt R.. Photographs are timestamped source-video stills. Use the full written method for details.

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