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!

My fiancée and I started dieting. We wanted to keep the carbs down so we had to make our own jerky, without sugar. This recipe is not spicy, at all. She can't handle heat.

This is by far my favorite homemade jerky. Only 3 ingredients and amazing flavor! Everyone has had teriyaki jerky and it's really good but this is so much better. Additional flavors can be added like ginger and crushed red pepper flakes or cayenne to taste. At some point in the future I do believe I will try an old timey chuck wagon meal of reheating jerky in broth to make a stew type thing, but with Sichuan jerky and noodles.

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 never liked or wanted to try beef jerky. The whole idea of eating a dried out piece of steak turned me off. I was at a local fair one day and was given a sample. Wow it was good. I said to myself how could I make this on my own. Here you go I hope you enjoy this!!!!

Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking.This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it.

Super easy beef jerky recipe.

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?

I wanted to smoke some foods while camping, so I easily prepared some beef jerky!This will taste best if you use cheap red beef with no fat.Since keeping the temperature at 60°C is difficult, you can use a gas grill and thermometer.You can help keep the temperature steady by opening and shutting the lid. For 1kg of beef. Recipe by konomugi

I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.