Sichuan peppercorns, dried chilies and black cardamom give this batch an aromatic, tingling character. Orange peel, cloves and star anise deepen the spice blend. It is the distinct Sichuan variation from Souped Up Recipes, rather than the honey char siu or teriyaki version.

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Video by Souped Up Recipes · Watch on YouTube

Ingredients

Starting batch: 500 g raw lean beef; finished yield varies.

• 500 g trimmed beef eye of round
• 6 dried hot chilies
• ¼ black cardamom pod
• ½ star anise
• 1 tbsp Sichuan peppercorns
• 3 whole cloves
• 1-inch piece cinnamon stick (BULK measured approximation)
• One 1-by-2-inch strip dried orange peel (BULK measured approximation)
• ¼ tsp cumin seeds
• ¼ tsp white peppercorns
• 2 tsp Chinese cooking wine
• 2 tsp vegetable oil
• 2 tsp soy sauce
• 2 tsp sugar
• 1¼ tsp salt
• Water as needed to cover the beef for the heating step

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: Soy and commonly wheat in soy sauce and cooking wine. Check labels.

How to make this jerky

Step 1: Trim and chill the beef

Trim visible fat and silver skin from the cold beef. Firm it briefly in the freezer if this makes slicing easier; keep the meat cold as you work.

Step 2: Slice evenly

Slice the trimmed beef into even 3 mm (about ⅛-inch) strips. Cut across the grain for a more tender bite; keep the thickness consistent so the pieces dry together.

Step 3: Mix the marinade

Grind the dried chilies, cardamom, star anise, Sichuan peppercorns, cloves, cinnamon, orange peel, cumin and white pepper. Sift out tough unground fragments. Stir the spice powder with cooking wine, oil, soy sauce, sugar and salt to make a concentrated coating.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate overnight at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

The citrus aroma of Sichuan peppercorns echoes the orange peel. Clove, cinnamon and cardamom bring warm notes behind the dried chilies.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

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 In Oven (Teriyaki, Spicy Beef, Char Siu Recipes) — Souped Up Recipes
• 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 Souped Up Recipes. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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