These beef chips use paper-thin lean eye of round and a savory garlic coating rather than a sweet glaze. The source’s original flavor was the tasters’ favorite; this adaptation reduces its salt and adds heating before drying.

Watch the original video

Video by Jerky · Watch on YouTube

Ingredients

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

• 2 lb very lean eye of round, trimmed and sliced 1–2 mm thick
• 14 g salt
• 1 g ground celery seed
• 12 g granulated garlic
• 12 g onion powder
• 4 g ground black pepper
• 3 g liquid smoke
• 11 g lemon juice concentrate
• 30 g soy sauce
• 20 g Worcestershire sauce
• 100 g 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: Soy sauce commonly contains soy and wheat; Worcestershire may contain fish. Check all packaged ingredient labels.

How to make this jerky

Step 1: Trim the very lean roast

Choose a very lean eye of round and remove visible fat and silver skin carefully. For a chip-like texture, fatty seams and uneven pieces are less forgiving than in a chewy batch. Keep the roast cold while working.

Step 2: Slice into paper-thin pieces

Briefly firm the roast in the freezer, then have a butcher or a safely guarded slicer cut consistent pieces 1–2 mm thick. Follow the slicer manufacturer’s safety directions. This is thinner than ordinary ⅛-inch jerky; do not try to hold small meat scraps against an exposed blade.

Step 3: Mix the savory garlic coating

Dissolve salt in water, then stir in ground celery seed, garlic, onion, pepper, smoke, lemon concentrate, soy and Worcestershire. BULK reduces the source salt from 31 g to 14 g and replaces its celery powder with 1 g ground celery seed as a flavoring, not a preservative.

Step 4: Coat and refrigerate

Separate the slices individually and turn gently through the coating without tearing them. Cover and refrigerate at 40°F or below for 12 hours. Keep the thin raw slices refrigerated until heating.

Step 5: Heat first, then dry the thin slices

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. Handle these delicate slices gently and use fine-mesh food-safe drying racks where needed. The source’s original savory variant is the flavor used here; its honey and sweet-hot variants are separate experiments.

Step 6: Check a cooled chip and refrigerate

Cool a sample completely before checking crispness. Aim for a dry, brittle or crisp bite rather than a moist center; very thin beef may still have some fibrous chew. Continue drying wetter pieces and check frequently to avoid scorching. Cool fully, refrigerate in a clean airtight container, and freeze extras. This home process does not establish shelf stability.

Why this flavor works

Garlic, onion and pepper create the savory coating. Thin slicing and a dry cooled finish distinguish these beef chips from chewy jerky. 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

• How To Make Crispy Beef Jerky Chips — 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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