Spicy Miso & Dark Rum Beef Jerky

Learn how to make this Spicy Miso & Dark Rum Beef Jerky recipe with the voice-activated cookbook iPhone app, Myka.

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Cook In:

6 hours 

Prep In:

24 hours




Spicy Miso & Dark Rum Beef Jerky

By: Sous Chef Myka

Incredible jerky doesn’t need to be something you pick up on your next trip to the grocery store. This Spicy Miso & Dark Rum Beef Jerky has an umami flavor like you wouldn’t believe, is perfectly salted, and has subtle notes of dark rum, ginger, liquid smoke, and chili.

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  • 2 lb eye of round roast

  • ¼ cup soy sauce

  • ¼ cup molasses

  • ¼ cup dark spiced rum

  • ¼ cup gochujang

  • 2 tsp powdered ginger

  • 1 tsp garlic powder

  • 1 tsp chili flakes

  • 1 tsp onion powder

  • 1 tsp black pepper

  • 1 tsp white miso

  • 1 tsp fish sauce

  • 2 tsp sriracha

  • 3 tsp liquid smoke

Spicy Miso & Dark Rum Beef Jerky

Hi Chefs, Myka here 👋

Bagged jerky is so 2022. This Spicy Miso & Dark Rum Beef Jerky is easier than you might think, and with a few Myka tips, you’ll be able to tailor this recipe to your specific jerky preferences. Start off with some beef, which you’ll place in the freezer for easier slicing. While it’s chilling, you’ll mix up a marinade with soy sauce, molasses, dark spiced rum, and gochujang, along with a few of your favorite spices.

Then, you’ll slice your beef (going across the grain if you prefer less-chewy jerky, and with the grain if you prefer more-chewy results). Add it to a bag with your marinade, and set that in the fridge for 24 hours. After that, simply lay your jerky on a dehydrator, and let it go for 4-8 hours. Don’t forget, the drier your jerky is, the longer it will last at room temperature.

Happy cooking!

Step by Step Instructions

Step 1

Begin by trimming as much visible fat from a 2 pound eye of round roast.

Step 2

To make slicing the beef easier, place it into the freezer for an hour or two.

Step 3

While the beef is chilling, in a large bowl, mix ¼ cup of soy sauce, ¼ cup of molasses, ¼ cup of dark spiced rum and ¼ cup of gochujang.

Step 4

In the same bowl, add 2 teaspoons of powdered ginger, 1 teaspoon of garlic powder, 1 teaspoon of chili flakes, 1 teaspoon of onion powder and 1 teaspoon of black pepper.

Step 5

Continue adding to the bowl, 1 teaspoon of white miso, 1 teaspoon of fish sauce, 2 teaspoons of sriracha and 3 teaspoons of liquid smoke. Whisk to combine.

Step 6

When the beef is firm but not frozen solid, slice it into ⅛ – ¼” slices using a sharp knife or meat slicer.

Note: For less chewy results, slice the meat across the grain. However, if you prefer more chewy results, slice the meat with the grain.

Step 7

Place the sliced beef into a 1 gallon ziplock bag and then pour in the marinade. Seal the bag shut and work the marinade throughout so it coats every slice of beef. Place in the refrigerator for 24 hours.

Step 8

After 24 hours, lay out your jerky on dehydrator racks. Set your dehydrator to 160℉ and let the meat go for approximately 4-8 hours. After 4 hours, start checking and tasting your jerky to reach the level of desired texture.

Step 9

Once complete, you may store the jerky in a cool dry location, the refrigerator or freezer.

Note: The drier your jerky is, the longer it will last at room temperature.

 Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here. 

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