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Yuzu Beef Jerky

Yuzu Beef Jerky

Yuzu is a tart and citrus fruit which grows in East Asia that resembles a small grapefruit. This yuzu is the main ingredient which is blended with several broths making a fantastic Asian jerky.
Course Beef Jerky
Cuisine American
Type Beef Jerky
Flavor Savory, Spicy
Prep Time 20 minutes
Cook Time 5 hours 40 minutes
Total Time 6 hours
Servings 5
Calories 207kcal
Author Will


Lean Meat

Dashi Broth

  • 2 3.5" pieces kombu dried seaweed
  • ½ cup katsuobushi dried fish flakes
  • 4 cups water cold

Mushroom Broth

  • 1 oz shiitake mushrooms dried
  • 4 cups water

Yuzu Dashi Mushroom Marinade

  • 2 teaspoon yuzu kosho green
  • ½ teaspoon yuzu kosho spicy red
  • 3 cups dashi broth previously prepared
  • ½ cup mushroom broth previously prepared


Dashi Broth

  • In a small pot, soak kombu for 20 minutes in 4 cups of cold water.
  • Bring water and kombu to a boil and add the katsuobushi.
  • Turn off heat and let sit for 5 minutes. Do not remove the pot from burner.
  • Strain the broth in a bowl, removing and discarding kombu and katsuobushi. Set broth aside.

Mushroom Broth

  • Place dried mushrooms in a bowl.
  • In a separate pot, bring 4 cups of water almost to a boil.
  • Before it boils, pour just enough of the hot water over the mushrooms until they are just covered and let sit for 15 minutes.
  • Remove and dispose of mushrooms. Set broth aside.

Yuzu Dashi Mushroom Marinade

  • In a pot, combine 3 cups of dashi broth, ½ cup of mushroom broth, 2 teaspoon of green yuzu, and ½ teaspoon of red yuzu.
  • Heat on high to almost a boil and stir until ingredients are well incorporated.
  • Remove from heat and allow to cool to room temperature or below. Place marinade in a ziplock bag or bowl.

Prepare Beef and Marinate

  • Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
  • 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. (I did not freeze the jerky and used my Jerky Slicer with the grain)
  • Add sliced beef to the yuzu dashi mushroom marinade 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 165F.
  • The jerky is finished when it bends and cracks, but does not break in half.


Calories: 207kcal | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 135mg | Potassium: 531mg | Calcium: 29mg | Iron: 1.9mg