Homemade Chinese Beef Jerky (Cumin & Spicy)
Homemade Chinese-style beef jerky in two irresistible flavors—cumin and spicy. Chewy, flavorful, and perfect for snacking!
Watch Me Make It
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Ingredients
- ✓ 750 g beef
- ✓ 3 g salt
- ✓ 2 g thirteen-spice
- ✓ 9 g white sesame
- ✓ 1 g paprika
- ✓ 5 g cumin powder (cumin flavor)
- ✓ 3 g cumin seeds (cumin flavor)
- ✓ 2 g Sichuan pepper powder (cumin flavor)
- ✓ 5 g Sichuan pepper powder (spicy flavor)
- ✓ 5 g chili flakes (spicy flavor)
- ✓ 3 g chili powder (spicy flavor)
- ✓ 1 g cumin powder (spicy flavor)
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Instructions
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Trim away any excess fat or silver skin from the beef. Slice thinly against the grain into even strips—partially freezing the beef for 30–45 minutes beforehand makes slicing easier and more precise.
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Divide the beef into two portions if making both flavors. For the cumin version, mix salt, thirteen-spice, white sesame, paprika, cumin powder, cumin seeds, and Sichuan pepper powder. For the spicy version, combine salt, thirteen-spice, white sesame, paprika, Sichuan pepper powder, chili flakes, chili powder, and a touch of cumin powder. Toss each portion thoroughly to ensure every strip is evenly coated. Marinate for at least 30 minutes to allow the flavors to penetrate.
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Arrange the beef strips in a single layer on a wire rack set over a baking tray. Ensure the pieces do not overlap for proper airflow. Bake at 100–110°C for about 2–2.5 hours, or until the beef is dried, firm, and pleasantly chewy. Turn the strips halfway through for even drying.
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Remove from the oven and allow the jerky to cool completely. The texture will firm up further as it cools. Store in an airtight container once fully cooled.
💡 Chef's Tips
- Slicing against the grain ensures a tender chew rather than a tough texture.
- Keep the oven temperature low—slow drying develops deeper flavor and proper texture.
- If you prefer drier jerky, extend the baking time slightly while monitoring closely.
- Allow the jerky to cool completely before sealing to prevent condensation and spoilage.