Szechuan Peppercorn Beef Jerky

Szechuan peppercorns are renowned for making your mouth tingle. They make for a really fun beef jerky.

Check out Fresh Off the Grid for tips and tricks about making good beef jerky:


  • 2 Tbsp Szechuan peppercorns, lightly crushed
  • 2 Tbsp red pepper flakes
  • 1 Tbsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp Chinese five spice powder
  • 1/4 inch fresh ginger, finely grated
  • 1/2 – 2/3 cup Shaoxing cooking wine
  • 1/3 cup low sodium soy sauce
  • 3 Tbsp regular soy sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp hickory liquid smoke
  • 2 lbs lean cut of beef, sliced thinly

Mix up the marinade in a gallon ziplock bag. Add the sliced beef. Marinate in the fridge at least 4 hours, preferably overnight.

Cook in a dehydrator at 165° for 3-5 hours. Check it after a few hours and pull it out of the dehydrator when the jerky is as cooked and pliable as you like.