Teriyaki is one of the most consumed flavors of beef jerky today, so it goes with out saying that you need a great teriyaki beef jerky recipe on hand for when those cravings hit.
Well get ready, because this is that quick and easy recipe! This Teriyaki beef jerky has a sweet and salty flavor. Imagine soy sauce mixed with honey soaked into heavenly beef. Yeah, it's as good as it sounds!!!
Why this beef jerky recipe works
One word, YUMMMMMM! This teriyaki beef jerky was just fantastic. I really enjoyed the ease of the recipe and the tremendous flavor it packed.
I like to enhance the flavors of the garlic and onion by adding some extra, but these to are already incorporated into the teriyaki sauce. Like always, feel free to play around with the recipe so it suites your liking.
Slicing meat for jerky
The first step to making this teriyaki beef jerky is choosing a lean cut of beef. I used Beef Bottom round when making this savory beef jerky. You can find a complete list of the best cuts of meat for making beef jerky by clicking here!
The second step is to trim the beef of all visible fat. Trimming the beef now will help the teriyaki beef jerky last longer when finished.
Fat spoils faster than the meat resulting in a shorter shelf life once finished and packaged. So get all of the fat off that you can now!
Slice the beef strips into a size of your liking. ¼" thickness is my go too thickness and whether I slice with or against the grain depends on how I'm feeling when making the recipe.
The way the jerky is sliced has a big effect on the consistency of the finished jerky. I have A LOT of information on slicing beef jerky, so when you are ready, check out my slicing beef jerky page to learn everything you need to know.
I didn’t use it on this recipe, but a jerky slicer is a TERRIFIC piece of equipment to help get even strips when slicing jerky.
Making the jerky marinade
I have used Kikkoman Teriyaki Marinade on steak and chicken, so it only makes sense to use it for some beef jerky. This is a very popular marinade that can be found at practically ANY supermarket.
The marinade is added to a bowl and then a couple more spices added. Since a dehydrator was used, adding liquid smoke gave the jerky a smoky flavor.
Once the marinade is mixed well, place the beef jerky strips in a ziplock bag and add the marinade.
Mix the strips within the marinade very well so they are all evenly coated. More importantly, marinate in the refrigerator for 6-24 hours, not on the kitchen counter. Food Safety is very important, don't leave raw meat out on the counter! Take the bag out of the fridge and mix the beef jerky strips around several times while marinating to further make sure the strips are covered evenly with the teriyaki marinade.
Drying the jerky
Once the meat has finished marinating, strain any excess beef jerky marinade in a colander. We had this marinating for about 18 hours, the longer the marinade process the more intense teriyaki flavor the beef jerky will have!
After straining the teriyaki beef jerky strips in a colander, place paper towels down and lay the strips on top to soak up any more excess marinade. Pat them dry and get ready to start dehydrating!
A Nesco Gardenmaster Dehydrator was used when making this recipe, but you can use an oven or smoker if you prefer. Make sure to leave space in between the teriyaki beef jerky strips so air can flow around and dry the jerky evenly.
Put the dehydrator setting to 160F or 165, whatever the highest setting is, and dehydrate for 2 hours. After 2 hours, you can turn it down to 145F to finish it off.
Testing for when the jerky is finished
While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of beef jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.
Bend the beef jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped or bent in half.
This teriyaki beef jerky took 5 hours to be finished. 90% of the jerky I make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.
How to store jerky
To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing beef jerky and steps you can take to make your jerky have an extended shelf life.
No, you can omit the curing salt. It does however further prevent bacteria from growing, extend the shelf life of the finished jerky, and will give it a more 'jerky' flavor everyone is used to.
Spice!!! I love spicy! Add some whole peppers to the marinade and blend in a blender. I love habaneros and flavor wise they would be the best to add. Adding a tablespoon of chili garlic sauce would also give it a nice kick.
Yes, buy the low sodium teriyaki sauce if you are watching your salt intake.
Old Pro Tips
- Add apple, hickory, or mesquite liquid smoke if you want a smoky flavor
- Other brands of teriyaki marinade can be used
- Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
- Store in vacuum seal bags for 6 month shelf life
- 1 lb bottom round
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
- While the meat is hardening in the freezer, add all ingredients in a plastic bag or container with a tight fitting lid.
- After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat ¼" to ⅛" thick with or against the grain.
- Add beef strips to your marinade and shake the container coating evenly. Allow 6-24 hours to marinate the jerky. Shake the container every couple hours to allow the marinade to evenly soak in to each piece of meat.
- Pat dry the beef strips on paper towels before placing in either a dehydrator, oven, or smoker.
- I used my Nesco Dehydrator, the strips were placed on the dehydrator trays making sure to leave room between strips to allow unobstructed airflow. They were dried for 2 hours at 165F and 3 hours at 145F until perfectly finished.
- The jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Original Post Date: March 15th, 2015 *Recipe updated with more pictures and step by step instructions*