Air Dried Steamed Beef Jerky

Autumn’s arrival often brings a crispness to the air, with cooler mornings and evenings, and it’s the perfect time to crave intensely flavored, chewy snacks. If you’re anything like me, whipping up your own culinary delights is incredibly rewarding. This recipe for Air Dried Steamed Beef Jerky is a true labor of love, taking several days from start to finish, and it requires a bit of patience and practice, making it an advanced project for the dedicated home cook. The unique process involves an initial seasoning and air-drying phase, followed by steaming, and finally a second drying period. This method results in jerky that’s incredibly flavorful, deeply aromatic, and delightfully chewy, without being too “fiery” or heavy. It’s a perfectly satisfying snack, whether you’re looking for a healthier alternative during a diet, a sophisticated treat to accompany a movie, or an energizing pick-me-up for your afternoon tea. Plus, knowing you’ve made this exquisite, pure, additive-free snack entirely by hand is a fantastic feeling of accomplishment!

Let’s gather everything you’ll need to create this impressive beef jerky. This recipe makes a substantial batch, perfect for sharing or enjoying over time – feel free to halve it if you’re just starting out.
Yields: Approx. 10kg (22 lbs) of finished jerky (based on initial 10kg raw beef)
Prep time: 1 hour active prep + overnight marinade
Drying/Steaming/Drying: 3-4 days total

Ingredients:

• Main:
  • 20 catties (approx. 10 kg / 22 lbs) fresh beef hind leg, lean cuts like the ‘eye of round’ or ‘top round’ are ideal.
  • Substitutions: If you can’t find specific cuts, choose the leanest beef roast available at your local butcher or supermarket.
• Marinade & Seasoning:
  • 1 large purple onion, finely chopped
  • A small bunch of scallions (green parts only), finely chopped
  • Sichuan peppercorns, a generous pinch (whole)
  • Chili powder (for heat), a generous amount – adjust to your preference.
  • Chili flakes, a small pinch (for visual appeal and extra kick)
  • Five-spice powder, a generous pinch
  • White pepper powder, a generous pinch
  • Black pepper powder, a generous pinch
  • Granulated sugar, 60g (approx. 1/4 cup minus 1 tbsp)
  • Salt, 80g (approx. 1/3 cup)
  • Cumin powder, a generous pinch
• Liquids:
  • Soy sauce, 100g (approx. 1/2 cup)
  • Oyster sauce, 100g (approx. 1/2 cup)
  • High-proof white liquor (like Baijiu, Vodka, or neutral grain spirit), a splash (about 1-2 tbsp)

Notes on Ingredients:

• Purple Onion: Adds a subtle sweetness and helps tenderize the meat. A regular yellow onion can be used as a substitute.
• Scallions: Use mostly the green parts for their milder onion flavor.
• Sichuan Peppercorns: These are unique; they provide a floral, zesty, numbing sensation. If unavailable, you can omit them, or use a tiny pinch of regular black peppercorns and a whisper of lemon zest for a different kind of aroma.
• Chili Powder/Flakes: The recipe suggests two types, one for heat and one for visual flair. Use your favorite chili powder. For Western kitchens, common chili powders work well; adjust the quantity drastically based on their heat level and your personal tolerance.
• Five-Spice Powder: This is a common blend in Asian cuisines, typically containing star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. You can often find it in larger supermarkets’ spice aisles or Asian grocery stores. If you can’t find it, you can try making a simple approximation with a mix of ground cinnamon, star anise, and clove.
• High-Proof White Liquor: This helps to enhance the savory flavors and also acts as a mild preservative and tenderizer. A good quality, unflavored vodka or even a dry sherry can be used as a substitute.

Crafting Your Beef Jerky:

This process is best tackled when you have a few days to spare, and it requires attention to detail at each stage.

1. Prep the Beef: Start by asking your butcher to reserve a good, lean cut of beef hind leg from you . The first major task is slicing the beef. This is where knife skills and patience come in! You’ll want to slice the beef against the grain into strips approximately 10-12 cm (4-4.5 inches) long and 1.5-3 cm (about 0.5-1 inch) wide. Aim for pieces roughly the size of your thumb . Slicing with the grain is not recommended here, as it can make the jerky too tough to chew . This step can be labor-intensive, so be prepared for multiple bowls piling up! Keep going, you’re building the foundation for delicious jerky.
2. Marinate for Flavor: Once all your beef is sliced, divide it into two large bowls. This recipe is designed to make two flavor profiles: a classic five-spice blend and a slightly spicy version. Divide all the marinade ingredients (except the whole Sichuan peppercorns and chili powder/flakes) equally between the two bowls. Mix thoroughly, ensuring every strip is coated. You can add the Sichuan peppercorns and chili powder/flakes now, or opt for a step that enhances their aroma. Chef’s Tip: For an even more potent flavor, lightly toast the whole Sichuan peppercorns and chili powder/flakes in a dry pan over low heat until fragrant, then let them cool slightly before adding them to the marinade. Cover the bowls and refrigerate overnight to allow the flavors to meld beautifully.
3. The First Drying: The next day, when the sun is up, it’s time for the first drying phase. Take the marinated beef strips out of the refrigerator and thread them onto skewers. They might look like they’re ready for a barbecue already and tempting to eat as is! The visual appeal even at this stage is wonderful. Arrange the skewers to allow for good air circulation, placing them where they can catch the breeze. A sunny, well-ventilated balcony is ideal, and thankfully, you often don’t need to bring them in at night. The key here is to let them air dry until they feel firm to the touch – you can gently squeeze a strip to test. For this batch, two days of drying were sufficient, but you can adjust the time based on how dry you prefer your jerky. They will look appealing and ready for the next step!
4. Steaming and Finishing: Now for the steaming process. Place the partially dried beef strips into a steamer. Start with cold water in the steamer pot, and only begin timing your steam once the water is boiling and generating steam. Cover and steam for approximately 1 hour. The aroma that’s released when you open the lid is incredible – this is truly the beef jerky you’ve been working towards! They are ready to be enjoyed as is, or for that ultimate chewy texture. After steaming, you’ll perform the second drying phase. Hang the strips again in a well-ventilated area until they reach your desired dryness. For those who prefer a softer chew (like for children or the elderly), aim for about 50-60% dryness. For the truly robust, chewy, intensely flavored jerky experience, dry them until they have little to no moisture left, about 90% dry. The longer you dry, the chewier and more concentrated the flavor becomes.

Savor the Homemade Goodness

And there you have it – your very own, intensely satisfying, air-dried and steamed beef jerky. It’s a testament to the rewarding nature of homemade food, bringing you abundance and deliciousness from your own kitchen. It’s no wonder friends are already placing orders! Enjoy every single savory, chewy bite – it’s wonderfully aromatic.

This process might seem daunting, but the result is a snack far superior to anything store-bought. It’s perfect for sharing with friends and family, or keeping all to yourself for those moments when only the best homemade jerky will do. We’d love to hear about your own beef jerky adventures! What are your favorite flavor combinations, or what tips do you have for perfecting the air-drying process? Share your experiences and photos in the comments below – let’s celebrate this delicious craft together!