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Chinese 5 Spice Beef Jerky

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!
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Savory
Prep Time 50 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 5
Calories 175kcal
Author Will


Lean Beef

  • 1 lb Top Round London Broil or Venison


  • ¼ teaspoon Prague Powder #1 curing salt
  • 1 tablespoon Chinese 5 spice
  • ¾ cup beef broth


  • 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 the Prague Powder #1, Chinese 5 spice, & beef broth in a medium bowl or ziplock bag. Mix well.
  • 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.
  • Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  • After the meat has finished marinating, remove from refrigerator and strain excess marinade. Gently pat beef strips with a paper towel if needed.
  • 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.
  • The jerky is finished when it bends and cracks, but does not break in half.


Serving: 0.15lb | Calories: 175kcal | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 166mg | Potassium: 241mg | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 2.8mg