Homemade DIY Beef Jerky: Asian Style & Southwestern BBQ Rub

Homemade DIY Beef Jerky: Asian Style & Southwestern BBQ Rub

Prep Time

20 minutes

Cook Time

330 minutes


4 people

Beef Jerky can be a hard snack to swallow and commercial brands can be salty, dry, tough and heavily preserved.

Homemade beef jerky is packed full of delicious flavor, and you have two recipes to choose from, Asian-Style or a Southwestern BBQ Rub.

Want to see how it’s done? We have the video right here!


For Asian-Style Jerky:

  • 1 tablespoon canola oil
  • 2 teaspoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoon toasted sesame oil
  • 2 teaspoon brown sugar
  • 2 teaspoon Sriracha
  • 1 1/2 teaspoon ground ginger
  • 1 small minced garlic clove
  • 1/2 teaspoon sea or kosher salt
  • 1/4 teaspoon chili flakes

For Southwestern BBQ Rub:

  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon Bourbon
  • 3 teaspoon Worcestershire sauce
  • 2 teaspoon pure maple syrup
  • 1 tablespoon ketchup (smoked Sir Kensington’s)
  • 1/2 teaspoon liquid smoke
  • 2 teaspoon chipotle hot sauce or favorite hot sauce
  • 1 small minced garlic clove
  • 1 teaspoon sea or kosher salt
  • 8 grinds cracked pepper


  • 1 Spread out meat on dehydrator trays, then set dehydrator to 5.5 hours at 160°F to dry pieces.
  • 2 It will last about a week in a Ziploc bag or mason jar. To make sure the beef jerky is ready, tear off a piece of dehydrated beef to check for redness (rawness).
  • 3 Remove excess grease by patting jerky dry with paper towels after it is dehydrated.


15 Apr

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