East side beef jerky is a salty and flavorful jerky that combines the great flavor of soy sauce with the much loved fish sauce of the East.
I used some local honey and fish sauce from my local Asian marketplace. You should be able to find fish sauce in your local supermarket as it has become much more popular over the last 10 years. For you that have never had fish sauce before.... A little goes a long way.... Ha.
Chop the scallions in very small pieces, this will help them adhere to the jerky much more than if they were large. I recommend 3 tablespoon of fish sauce, but you might want to taste the marinade with 2 tablespoon and decide if you want to add the third. The fish sauce can over power the jerky if you are not used to eating it, so make sure you like the flavor before adding it all.
Strain the jerky strips and pat dry after marinating for 6-24 hours. I used my Excalibur Dehydrator when making this jerky.
It took 4 hours at 160°F to finish this jerky to perfection. This East Side Beef Jerky turned out with a salty yet sweet flavor that would be sure to please everyone!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
- 2 scallions (finely chopped)
- 2 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- ⅓ cup honey
- 3 tablespoon fish sauce
- ⅓ cup soy sauce
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 160F.
- The jerky is finished when it bends and cracks, but does not break in half.
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I must say am impressed about your great work. This site is really helping me. I want to startup a commercial jerky business for sale. Through researching I came across your website and I'm learning a lot from here.
I need your guidelines.
How to start this business. Best / right equipment and materials, from buying of the meat to packing, do's and dont's of the business, since is a commercial .
I wish I could help you more, but I don't make jerky commercially. The USDA website will have some great information for you. I do know that you will need to be inspected by the government to make sure your facility is clean and approved. Most big companies have large smokers or ovens. Packaging can be as easy as buying some online and slapping a sticker on it with your logo and information. A lot of start ups sell at farmers markets and fairs. Good luck!