This Sichuan-style spicy beef jerky, with its unique savory and spicy flavor, is perfect for parties, snacks, or date nights at home. Plus, it’s easy to prepare. Enjoy!

This Spicy Beef Jerky is packed with bold flavors and inspired by my love for Sichuan spices. The mix of numbing peppercorns, smoky chili flakes, and savory goodness makes it a favorite snack. I love it fresh out of the dehydrator, still warm and chewy. It’s perfect for road trips or anytime I want a flavorful, protein-packed bite! Enjoy!

The American Institute for Cancer Research recommends limiting red meat consumption to 18 ounces of cooked red meat per week to reduce cancer risk. Making this recipe will be shy of that limit, but it's makes up a significant portion. Keep in mind your red meat consumption throughout the week and also opt for more fish based meals if you give a shit about your health.Eye of round beef: calories/454 gramsBrown sugar: 102 calories/28 gramsWorcestershire sauce: 54 calories/69 gramsCrushed red pepper: 18 calories/6 gramsSoy sauce: 17 calories/32 gramsGarlic powder: 10 calories/3 gramsOnion powder: 8 calories/2 gramsGround black pepper: 6 calories/2 grams911 calories total, 456 calories per serving

I've been making jerky the traditional way, from thinly sliced lean beef, for over 30 years. Last year (2014) I became curious about making it from ground meat with a jerky gun, so I decided to give it a try. Was a bit nervous that my family, who've always LOVED my jerky, wouldn't like this new way as well. Turned out quite the opposite! They don't want me to make it from sliced beef ever again, only ground meat with the jerky gun! Success!

I was making different flavored beef jerky to find how they taste this is one of them.

This is an easy way to make great tasting beef jerky. I never use the seasoning packets that come in the box of taco shells, I find them too salty. I was going through my pantry and found like 4 of them and thought I have to be able to find a use for them some how then jerky came to mind. With the addition of a couple extra ingredients a great batch of jerky was born!

I was making different flavored beef jerky to find how they taste this is one of them. If you don't have coconut sugar use brown sugar. This took my breath away but the flavor was delicious.

I found gizzard jerky in a shop and wondered if I could make it at home instead.Once I made it I realised that it works as an excellent snack.There aren't really any hints to give. Just marinate and cook. I tend to coat my gizzards in a lot of salt and black pepper. Recipe by Babagarei

I was making different flavored beef jerky to find how they taste this is one of them.

I was making different flavored beef jerky to find how they taste this is one of them. I had to cut this into thirds to put into a ziploc bag.

As you already know, I do not eat any other cuts of meat, except for chicken. You can imagine how wonderful I feel when I finally get the taste and texture right for this Festive Chinese New Year treat. This is a very popular treat during this festive season. People will queue for hours upon hours just to get their hands on some Bak Kwa. You're right, they are super pricy during this season.This is my humble chicken version. I am proud to say that I do not use any food coloring or highly processed super-refined sugar like most eateries do. I use maltose syrup to get that sticky consistency. If you are having a hard time getting your hands on maltose syrup, you can replace it with pure honey or even maple syrup. You can also replace Rose Wine with Hua Tiao, Shao Xing or Sherry Wine. You might wanna try your luck at a local Chinese grocery store or simply order online via Amazon.Lastly, I brushed the bak kwa with more maltose syrup with a touch of liquid smoke to get that glossy shine and smokey flavor. My daughters commented that it tastes exactly the same or even better; better texture, better taste and of cos better ingredients. Instead of spending huge dollars and hours standing in line to buy these for the Chinese New Year, why not make them at home?