Wasabi Soy Beef Jerky

Name: Jerky Wasabi-Soja
Total time: 6 h
Ingredients: 80 ml Sojasoße; 15 g Wasabi-Paste; 20 ml Reisweinessig; 10 ml Sesamöl; 10 g Ingwer, frisch gerieben; 5 g Knoblauchpulver; 10 g Brauner Zucker

MarinadeBeefDehydratingEasy6-8 hrs70 °C70-75 °CNo wood (Food dehydrator)

This beef jerky combines the sharp heat of wasabi with the salty depth of soy sauce. The meat is thinly sliced, marinated, and slowly dehydrated to achieve an intense, Asian-inspired flavor combination. The subtle sweetness of rice wine vinegar perfectly balances the heat.

Ingredients(for 1 kg)

Soy sauce80 ml

Wasabi paste15 g

Rice wine vinegar20 ml

Sesame oil10 ml

Fresh ginger, grated10 g

Garlic powder5 g

Brown sugar10 g

Instructions

Preparation

20 minutes

Slice beef (e.g., top round or flank steak) into 3-4 mm thin strips against the grain. Thoroughly mix all marinade ingredients in a bowl.

Marinating

12-24 hours

Submerge the meat strips completely in the marinade, cover, and refrigerate for at least 12 hours, ideally 24 hours.

Drying

6-8 hours

Remove meat strips from marinade, pat dry with paper towels, and arrange on dehydrator racks. Dehydrate in a food dehydrator or oven at 70-75 °C for 6-8 hours until the meat is dry but still slightly pliable.

Cooling & Storage

1 hour

Allow the finished jerky to cool completely at room temperature before storing in airtight containers or vacuum bags. Shelf life is up to 2 weeks at room temperature, up to 2 months refrigerated.

Pro Tip

Freezing the meat for 1-2 hours before marinating makes it easier to slice evenly to 3-4 mm thickness.

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