Oriental Beef Jerky Recipe


  • 1/2 cup of soy sauce
  • 1 1/2 tablespoons of fresh, minced ginger
  • 1 1/2 tablespoons of crushed red pepper
  • 1 1/2 tablespoons of Sesame oil
  • 4 1/2 tablespoons of honey
  • 4 1/2 tablespoons of dry sherry
  • 6 large minced garlic cloves


  1. Cut meat anywhere between 1/8″ – 1/4″ thick strips.
  2. Combine ingredients above and coat strips and leave in bowl, covered, over night in fridge.
  3. Preheat over to lowest temp., line racks with foil and place strips on foil without touching.
  4. Bake to your preference keeping the door open for ventilation. Enjoy!

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2 Responses »

  1. by Key Largo Jeff

    Doesn’t say in the recipe how much meat to use…..but I made this with about 3 lbs of beef and ended up doubling the marinade recipie in order to have a decent amount of liquid to cover the meat. I prefer a large ziplock bag for marinade so you can massage the meat some to keep it well covered.

    Has more of a kick than you might think. The fresh ginger in combination with the red pepper flakes makes for a nice heat. Awesome recipe

  2. by Charlene

    I have found like you that 3lbs of meat is about right in jerky recipes 3lbs equals about 1lb of jerky.
    I have found with “most” recipes the marinate does need to be doubled. Yep….the ‘zip-lock-bags’ is the only way to go when marinating.

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