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Chinese 5 Spice Beef Jerky

This blend of 5 spices commonly used in Chinese cuisine create a beef jerky that is wonderfully sweet and spicy!

I have been wanting to make a Chinese 5 spice beef jerky recipe for some time now. The spice has been sitting in my cabinet just waiting for the perfect time to whip up some dried beef. Well the day arrived and it did not disappoint!

This blend of 5 spices create a beef jerky that is wonderfully sweet and spicy! | Jerkyholic.com


5 spice can actually be made up of several different ingredients, which surprised me. You would think that a spice which has a name so bold that it has the number of ingredients in the name, they would be universal. But, I guess not…

The Chinese 5 spice that was used for this recipe was made of star anise, cloves, fennel, cinnamon, & Sichuan peppercorns. Some ingredients of 5 spice might differ, but overall will give you a flavor that represents the 5 basic flavors of Chinese cooking – sweet, sour, bitter, salty, & savory.

Chinese 5 Spice Beef Jerky Marinating


What I like so much about this recipe, other than it’s taste, was the minimal amount of ingredients. Since the Chinese 5 spice packs most of the flavor, I really didn’t have to add much else. Above you will see the meat marinating in curing salt, 5 spice, and beef broth. That’s it! (I did transfer the beef to a ziplock bag and let it marinate in the refrigerator for 22 hours)

Chinese 5 Spice Beef Jerky Dehydrator

Lightly pat dry with paper towels before drying. I used my dehydrator when making this Chinese 5 spice beef jerky. Three hours at 160° F and then an additional one hour at 145° F.

Chinese 5 Spice Beef Jerky Finished2


I hope you enjoy this recipe as much as I have. Let me know how it turns out!

For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.

3.0 from 2 reviews
Chinese 5 Spice Beef Jerky
Prep time
Cook time
Total time
Lean Beef
  1. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the Prague Powder #1, Chinese 5 spice, & beef broth in a medium bowl or ziplock bag. Mix well.
  3. Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade. Gently pat beef strips with a paper towel if needed.
  6. Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 3 hours at 160F degrees and an additional 1 hour at 145F degrees.
  7. The jerky is finished when it bends and cracks, but does not break in half.

 For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods.


    • Donna says:

      Hi. I was very excited to try this recipe to use up some Chinese 5 spice that I had in the cabinet. I bought the meat and made the marinade. I let it marinade for a full 24 hours. I put it in my smoker and waited anxiously for it to be done. Hours later, Alas, there was jerky. I gave it a taste only to be very disappointed. I followed the recipe to a T but this jerky had no taste. I appreciate that you took the time to post these recipes and I will continue to try them from this site and report the results.

  1. Hi
    In the directions under picture it says 1 hour @ 160* and 3 hours @ 145*.
    On the green recipe card instruction 6 says the reverse.
    Could you please clarify. Did not want to try it until I was sure which is right.
    Thanks Jim C.

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