This simple Smoked Bachan’s Beef Jerky recipe is a crowd-pleaser and easy to make at home. With just a short marinade and a few hours in your smoker, you can make jerky that outshines store-bought varieties in both flavor and cost. Homemade jerky lets you control ingredients, texture, and seasoning so you get exactly the result you want.
Traeger Smoked Bachan’s Beef Jerky
Bachan’s Japanese BBQ Sauce has become a go-to condiment for many home cooks for good reason. It is similar to teriyaki but with a deeper, more balanced profile thanks to ingredients like soy sauce, mirin, rice vinegar, toasted sesame oil, ginger, garlic, and a touch of tomato paste. That complexity makes it an ideal, no-fuss marinade for beef jerky—you simply coat the meat and let the sauce do the work.
This recipe highlights how a single, well-balanced bottled sauce can turn a simple cut of beef into outstanding smoked jerky. If you prefer to make a homemade teriyaki-style marinade, you can use a mixture of soy sauce, brown sugar, mirin (or a sweet rice wine), garlic, and ginger as a substitute.
Traeger Day 2023
I first tasted this style of jerky at a Traeger Day gathering and was impressed by the bold, savory-sweet notes the Bachan’s sauce contributed. A good smoker, friendly company, and a variety of smoked dishes made it clear this marinade would make excellent jerky. After trying it there, I developed this simple recipe to make at home and share with friends.
What kind of meat works best for jerky?
Choose a lean cut for jerky; fat does not dehydrate well and can shorten shelf life. This recipe used top sirloin slices, but other excellent options include:
- Eye of Round: A classic choice—very lean and easy to slice thinly and evenly.
- Top and Bottom Round: Affordable and lean. These cuts can be a bit tougher, but that chewiness is expected in jerky.
- Flank Steak: Lean with long fibers; it produces a pleasant jerky texture but can be pricier.
- Sirloin Tip: Lean with a bit more marbling than round cuts, adding extra flavor.
Trim all visible fat before slicing and consider freezing the beef for 1–2 hours to make thin, even slices. Proper slicing helps the meat absorb marinade uniformly and smoke consistently.
Recipe Shopping List
You only need a few items to make this jerky. Quantities are shown in the recipe card below.
- 3 pounds lean beef, thinly sliced (top sirloin, eye of round, or similar)
- Bachan’s Japanese BBQ Sauce (or your preferred teriyaki-style sauce)
How To Make This Recipe
This overview summarizes the steps. Follow the full instructions below for best results.
- Prep: Slice the beef into thin strips. Thinner slices dry faster and more evenly.
- Marinate: Place the meat and enough Bachan’s sauce to coat it in a large freezer bag. Refrigerate for at least 4–6 hours or overnight for deeper flavor.
- Preheat: Preheat your smoker or pellet grill to about 160–180°F (70–80°C).
- Smoke: Arrange the strips on jerky racks so they don’t touch. Smoke for 3–4 hours or until the jerky reaches your preferred level of dryness. The drier the jerky, the longer it will keep in the refrigerator.
- Store: Allow jerky to cool, then store in an airtight container in the refrigerator. Enjoy as a high-protein snack.
Recipe FAQ
What’s the best way to store leftovers?
Store beef jerky in a sealed container in the refrigerator. Properly dried and refrigerated jerky will keep for several weeks, though it often disappears much sooner if you have eager snackers around.
Are there substitutions for the Bachan’s sauce?
If Bachan’s isn’t available, use a teriyaki-style marinade made from soy sauce, brown sugar, mirin or a sweetener, garlic, and ginger. Adjust sugar and salt to taste and marinate the beef the same way.
More Jerky Recipes
- Bulgogi Beef Jerky
- Jarritos Mandarin Venison Jerky Bites
- Traeger Beef Jerky
- Smoked Top Round Beef Jerky
Smoked Bachan’s Beef Jerky
A delicious and easy smoked beef jerky made with Bachan’s Japanese BBQ Sauce. Just two main ingredients and minimal effort for outstanding flavor.
Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 15 minutes (plus marinating time)
Ingredients
- 3 pounds lean beef, sliced into thin strips
- 12 ounces Bachan’s Japanese BBQ Sauce (or equivalent teriyaki-style sauce)
Instructions
- Cut the beef into thin strips or slices. Aim for uniform thickness so the jerky dries evenly.
- Combine the beef and sauce in a large freezer bag, pressing out excess air and massaging the sauce so the meat is evenly coated.
- Refrigerate for at least 4–6 hours, or up to 24 hours for stronger flavor.
- Preheat your pellet grill or smoker to 160–180°F (70–80°C).
- Lightly oil jerky racks and arrange the strips so they do not touch. Smoke for 3–4 hours or until jerky reaches the desired dryness.
- Remove from the smoker, cool, and store in an airtight container in the refrigerator.
Nutrition Information (estimate per serving)
Calories: 464 · Total Fat: 21g · Saturated Fat: 8g · Trans Fat: 1g · Unsaturated Fat: 9g · Cholesterol: 151mg · Sodium: 585mg · Carbohydrates: 17g · Fiber: 0g · Sugar: 14g · Protein: 49g
Nutrition data provided here is only an estimate.
Tips and Variations
- Freeze the meat for an hour or two before slicing to get thinner, cleaner cuts.
- Trim visible fat to improve shelf life and texture. Fat does not dry and can become rancid.
- Adjust smoking time to control dryness: longer smoke for firmer jerky, shorter for chewier slices.
- Experiment with additional flavorings—cracked black pepper, crushed red pepper flakes, or a sprinkle of toasted sesame seeds—to complement the Bachan’s sauce.
This smoked Bachan’s beef jerky is an easy, flavorful snack to make for parties, road trips, or everyday snacking. With just a couple of ingredients and a little patience in the smoker, you’ll end up with savory, slightly sweet jerky that keeps well in the fridge and disappears quickly from the snack bowl.