Curry powder and dried tangerine peel give this jerky a warm, aromatic flavor. Easy Home Cooking Videos demonstrates a cook-first method: simmer beef with ginger and scallions, slice it, simmer again with seasonings and finish drying. BULK uses that sequence for a short, measured ingredient list.

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Video by Easy Home Cooking Videos · Watch on YouTube

Ingredients

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

• 2 lb lean beef round, trimmed
• 2 thin slices fresh ginger
• 2 scallions, cut into large pieces
• 2 tsp curry powder
• 1 tsp finely cut dried tangerine peel (chenpi)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp ground black pepper
• Water to cover the beef; reserve 1/2 cup cooking broth

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. Curry blends can contain mustard or other allergens; check labels.

How to make this jerky

Step 1: Simmer the trimmed beef

Trim fat and silver skin from cold beef. Cut into thick, even logs about 1 inch across. Place in a saucepan with ginger, scallions and water to cover. Bring to a boil, skim foam and reduce to a simmer. Cook until the center of every thick piece reaches 160°F, checked with a food thermometer. Reserve 1/2 cup hot cooking broth; discard ginger and scallions.

Step 2: Slice the cooked beef

Transfer fully cooked beef to a clean board with clean utensils. Let it stand only until safe to handle, then slice across the grain about 1/8 inch thick. Proceed directly with seasoning; do not leave cooked beef sitting out. Wash and sanitize equipment that touched raw beef before it touches cooked slices.

Step 3: Add curry and tangerine

Mix curry powder, finely cut chenpi, soy sauce, brown sugar, black pepper and the 1/2 cup reserved broth. Add the cooked beef slices and turn gently to coat. The source uses a broader mix of Asian seasonings; this recipe uses the measured ingredients listed above.

Step 4: Simmer the seasoned slices

Bring the coated slices and sauce to a simmer, stirring gently. Add enough water to cover if needed for even heating. Verify that the thickest slices reach 160°F internally. Continue briefly to let the seasoning coat the meat, keeping it hot until transfer to the dryer.

Step 5: Drain and dry

Drain with clean utensils and arrange the hot seasoned slices in one layer on clean dehydrator racks. Leave air spaces between pieces. Dry at 145–155°F until dry through, checking thinner pieces first. The source photo shows its oven-stirring stage; BULK instead uses controlled dehydration after the verified heating steps.

Step 6: Check, cool and refrigerate

Cool a sample before checking for a dry center. Return moist pieces to the dryer. Cool the entire batch completely on clean racks, refrigerate finished jerky and freeze extra portions. The opening beauty photo from the source shows its finished curry jerky, rather than a storage demonstration.

Why this flavor works

Dried tangerine peel has a deeper citrus aroma than fresh juice. Use culinary chenpi from a food supplier and finely cut the measured amount so large tough pieces do not cling to the jerky. Curry powder varies in heat, so choose a blend you enjoy.

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

• Curried Beef Jerky — Easy Home Cooking Videos
• 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 Easy Home Cooking Videos. Photographs are timestamped source-video stills. Use the full written method for details.

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