Mingua Beef Jerky Recipe

A must-try Mingua Beef Jerky recipe featuring a simple marinade, air-dry or oven-friendly method, and intense beef flavor.

Intro

A good beef jerky is magic — the kind that hits you with that smoked aroma the second you open the pack, the kind that’s chewy (not tough), salty with a hint of sweet, and the kind that sticks to your tongue so you keep going back for piece after piece after piece. And that is exactly what happened when I first tried Mingua Beef Jerky, the well-known Kentucky-style jerky with its aggressive seasoning, rough chew, and unmistakably home-cooked character.

And since I am the home-cooking-obsessed woman that I am, my first thought was:
“OK… how do I make this at home?”

There’s nothing I love more than recreating classic flavors — especially the old-fashioned, handcrafted ones.

After a long (and spicy) journey of experimentation, taste testing, and a few batches that were way too salty (we shall not discuss those 𝄻), I finally nailed it. This Copycat Mingua Beef Jerky Recipe delivers that salty-savory Kentucky bite with the perfect heat and chew.

And now it’s your turn.

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What Is Mingua Beef Jerky?

If you’re new to the brand, Mingua Beef Jerky is a Kentucky-made jerky known for:

• Lean beef strips
  
• A salty, savory marinade
  
• A touch of sugar
  
• Peppery heat
  
• Minimal additives
  

The texture is dry, rough, and chewy — unmistakably handmade.

It’s the kind of jerky people smoke behind your uncle’s barn — it’s that good.

The best part?
You can make your own version at home… and honestly, it’s even better because you control the heat, the saltiness, the sweetness, and the chew.

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How I Discovered This (Short & To the Point)

My first taste of Mingua Beef Jerky was on a road trip across Kentucky. I grabbed a bag because it looked “family-made and old-fashioned.” One bite later… hooked. By the end of the trip, I had three more bags in the car and a mission: recreate that flavor at home.

After dozens of test batches, plenty of spicy chaos, and questions my husband refused to answer, I finally arrived here — a perfect homemade version.

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Equipment List

You don’t need a smokehouse or fancy tools. Just:

• Sharp knife
  
• Cutting board
  
• Large zip-top bag or mixing bowl
  
• Dehydrator or oven
  
• Wire rack (if using oven)
  
• Baking sheet
  
• Paper towels
  
• Airtight jars or containers
  

Optional but lovely:

• Vacuum sealer
  
• Jerky gun (if making ground-beef jerky)
  

Recipe Card:

Prep Time: 15 minutes

Marinating Time: 12 hours

Cook/Dry Time: 3–5 hours

Total Time: 12–16 hours

Servings: About 1 pound of jerky

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Ingredients

For the Beef

• 2 lbs lean beef (top round, eye of round, or flank steak)
  

For the Marinade

• ½ cup soy sauce
  
• ⅓ cup Worcestershire sauce
  
• 2 tbsp brown sugar
  
• 2 tsp onion powder
  
• 2 tsp garlic powder
  
• 1 tsp smoked paprika
  
• ½–1 tsp coarse black pepper
  
• 1 tsp red pepper flakes (adjust to taste)
  
• ½ tsp liquid smoke (optional but great)
  
• 1 tbsp apple cider vinegar
  
• 1 tsp kosher salt
  
• 1 tbsp honey or maple syrup (optional for shine & balance)
  

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Instructions

Step 1: Prep the Beef

This step determines your chew.

• Freeze beef for 30–45 minutes until firm but not frozen solid.
  
• Slice against the grain for tender jerky, or with the grain for traditional Mingua chew.
  
• Aim for ⅛–¼ inch slices.
  

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Step 2: Make the Marinade

In a bowl, mix:

Soy sauce, Worcestershire, garlic, onion, paprika, black pepper, red pepper flakes, vinegar, honey, and liquid smoke.

Taste it.
It should be salty, bold, a touch sweet, and slightly spicy.
It will mellow during drying.

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Step 3: Marinate the Beef

• Add beef strips to the marinade and coat well.
  
• Refrigerate:
  
  • Minimum: 6 hours
    
  • Best: Overnight
    
  • Maximum flavor: 24 hours
    

More time = deeper flavor.

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Step 4: Dry the Beef

Blot each strip with paper towels. This helps:

• Faster drying
  
• Better texture
  
• More even caramelization
  

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Step 5: Dehydrate or Bake

If using a dehydrator:

• Lay strips in one layer
  
• Dry at 160°F for 4–6 hours
  
• Check for your preferred texture
  

If using an oven:

• Preheat to 170–175°F
  
• Place strips on a wire rack over a baking sheet
  
• Dry for 3.5–5 hours, flipping halfway
  

You want them dry but still pliable, not brittle.

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Step 6: Cool & Store

Let the jerky cool completely to lock in texture.

Store in:

• Airtight jars
  
• Zip-top bags
  
• Vacuum-sealed bags (best for long-term)
  

Shelf life:

• 1 week at room temp
  
• 3 weeks refrigerated
  
• 2–3 months frozen
  

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Why This Tastes Like Mingua

Mingua jerky has a simple but sharp flavor profile:

• Salty Base: Soy + Worcestershire
  
• Savory Backbone: Garlic, onion, paprika
  
• Peppery Hit: Coarse black pepper (don’t skip!)
  
• Subtle Heat: Red pepper flakes
  
• Bare Sweetness: Brown sugar + touch of honey
  
• Tang: Apple cider vinegar
  
• Smokiness: Liquid smoke
  

Together, they create a salty, chewy, peppery, slightly spicy Kentucky-style jerky.

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Choosing the Right Beef Cut

The best Mingua-style cuts:

• Top Round – classic jerky texture
  
• Eye of Round – very lean, very chewy
  
• Flank Steak – great flavor, fibrous
  
• Sirloin Tip – mild & tender
  

Avoid fatty cuts — fat spoils faster.

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Cutting: With or Against the Grain?

• Against the grain: Softer bite
  
• With the grain: Tougher traditional chew
  

Mingua leans chewier, so slicing with the grain is most authentic.

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Tips for Perfect Mingua-Style Jerky

• Don’t over-salt the marinade
  
• Dry the surface before dehydrating
  
• Keep sugar minimal
  
• Use low-and-slow heat
  
• Let the jerky rest after drying
  

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Serving Ideas (Jerky Is More Versatile Than You Think)

Use jerky in:

• Ramen
  
• Fried rice
  
• Omelets
  
• Pizza (trust me)
  
• Charcuterie boards
  
• Scrambled eggs
  
• Trail mix
  

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Storage & Shelf Life

• Room Temp: 1 week
  
• Refrigerator: 3 weeks
  
• Frozen: Up to 3 months (vacuum-sealed)
  

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Mingua Beef Jerky Recipe: Final Words

Homemade jerky is unbelievably good, and this Mingua Beef Jerky Recipe captures the spirit of a local legend. The chew, the salt, the pepper, the simplicity — it all comes together in this nostalgic, no-frills snack.

If you love jerky, you’ll love this. And once you master the base?
Make it your own — smoky, spicy, garlicky, sweeter — however you like it.

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• Saltgrass Green Beans Recipe
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• Culver’s Coleslaw Recipe