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East Side Finished

East Side Beef Jerky

A nice salty jerky with the rich flavor of soy sauce | Jerkyholic.comEast 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.

East Side Jerky Ingredients

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.

East Side Beef Jerky Marinade

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 tbsp of fish sauce, but you might want to taste the marinade with 2 tbsp 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. East Side Jerky Dehydrator

Strain the jerky strips and pat dry after marinating for 6-24 hours. I used my Excalibur Dehydrator when making this jerky.

East Side FinishedIt 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.

How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

5.0 from 1 reviews
East Side Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb Eye of Round
Marinade
  • 2 scallions (finely chopped)
  • 2 tbsp granulated sugar
  • 1 tsp ground black pepper
  • ⅓ cup honey
  • 3 tbsp fish sauce
  • ⅓ cup soy sauce
Optional
Instructions
  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 marinade ingredients in a bowl or ziplock bag and mix well.
  3. 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.
  4. Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with yourfavorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 160F.
  7. The jerky is finished when it bends and cracks, but does not break in half.

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One comment

  1. Xalie says:

    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 .

    • Will
      Will says:

      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!

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