Home » Kikkoman Teriyaki Jerky

Kikkoman Teriyaki Jerky

Teriyaki is one of the most consumed types of jerky today, so it goes with out saying that you need a great teriyaki recipe on hand. This recipe uses Kikkoman Teriyaki Marinade and Sauce as it’s main ingredient.

Teriyaki Garnish1

I have used this marinade on steak and chicken, so it only makes sense to use it for some jerky.

I used a top round cut of beef and my Nesco Dehydrator for this recipe. There is no need to add soy sauce as the teriyaki sauce already has soy in it. 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. If you are looking for something sweet, this is a great one to try.

4.56 from 9 votes
Print

Kikkoman Teriyaki Jerky

Teriyaki is one of the most consumed types of jerky today, so it goes with out saying that you need a great teriyaki recipe on hand. This recipe uses Kikkoman Teriyaki Marinade and Sauce as it’s main ingredient. 

Course Snack
Cuisine Beef Jerky
Keyword teriyaki beef jerky
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 5
Calories 146 kcal
Author Jerkyholic

Ingredients

Lean Beef

Marinade

  • 1/2 cup Kikkoman Teriyaki Marinade
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tbsp liquid smoke mesquite

Optional

Instructions

  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.
  2. While the meat is hardening in the freezer, add all ingredients in a plastic bag or container with a tight fitting lid.
  3. After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat 1/4" to 1/8" thick against the grain.
  4. 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.
  5. Pat dry the beef strips on paper towels before placing in either a dehydrator, oven, or smoker.
  6. Dry your jerky with your favorite drying method. A dehydrator was used when making this recipe.
  7. 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.
Nutrition Facts
Kikkoman Teriyaki Jerky
Amount Per Serving
Calories 146 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 55mg 18%
Sodium 1634mg 68%
Potassium 413mg 12%
Total Carbohydrates 5g 2%
Sugars 4g
Protein 22g 44%
Calcium 3.1%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

Visit Jerky Making Methods for more in depth directions on each drying process.

Will
by Will

Hey! My name is Will and I want to thank you for visiting my site. I am a jerky making machine that lives in Colorado with my beautiful wife Linda. I love to fish, hunt, hike, explore and anything else that involves the outdoors. Give me a couple pieces of beef jerky & a bottle of water; I'll be out and about all day.

35 comments

  1. Heather L says:

    My first time ever making beef jerky using my Nesco food dehydrator jerky maker. The kikkoman teriyaki recipe was the one I wanted to try.
    I followed your directions for making jerky and the recipe exactly. I cut some slices of meat against the grain and some with the grain just to see the difference. So some pieces are chewier than others.
    And It turned out great and tastes fantastic! My husband came home and had a piece then kept going back for more. He said it’s excellent.
    I will be sure to try out some of your other recipes.
    Thank you for such an informative blog for making jerky.

  2. Ben says:

    This one is my favorite so far. I like mine spicy so I added about 1-2 tbsp of sriracha. Just before I put this inside my used my electric smoker, I added fresh cracked black pepper on the meat directly.

  3. Doug Shockley says:

    I don’t see the Prague Powder #1 in the teriyaki recipe. Wouldn’t the Prague be needed just like it was in the regular beef jerky recipe?

  4. Tom says:

    I have been having a lot of fun making beef jerky with the Alton Brown method. Then I came across your safety tip page and I was concerned if there is no option for heating the jerky with this method what do you suggest?

    • Will
      Will says:

      I have seen his video on making jerky with a box fan without any heat. I would not recommend doing this. The concept is fine, but make sure to heat the jerky strips in the oven at 325F for 10 minutes or until they reach an internal temperature of 160F BEFORE drying with his method. If you are dead set on NOT heating the jerky and only using the Alton Brown Method, make sure to use a curing salt.

  5. Keith says:

    My first post to this fantastic website! I am getting back into making jerky using the oven method. It has been many moons for me but am glad to be back in the game. My first batch came out pretty good but expect better results as I bought a multi tier rack from Amazon.

    As for this recipe I like spicy so I added a jar of Asian chili sauce to the teriyaki and then sliced in a hot red pepper, a Serrano pepper & a jalapeño. It is similar to a blend I use on flank steaks. I left out the liquid smoke. I will post on the results. Keep up the awesome work Jerkyholic!

  6. Keith says:

    The batch of jerky I made with this recipe (slightly modified recipe) came out great! I used top round and will stick with that cut next time too. The multi tier rack from Amazon worked great. I found that pulling the bottom catch tray out after the meat dried out a little bit improved air flow and really helped speed up the drying time. Can’t wait to do my next batch!

  8. George says:

    Trying this recipe out as we speak, I did modify it a little. left out the liquid smoke but added a half of a shot of Patron Silver. Great site, its been very helpful for a rookie like me

    • Will
      Will says:

      Yes! You can use this recipe when baking chicken or making chicken jerky. If making chicken jerky, make sure to pre-heat the meat to an internal temperature of 165F (74C) before drying to kill any potential bacteria. Check out my page on making safe jerky.

  10. Daniel says:

    Going to try this recipe slightly modified. I will be using ground beef, so I want to use cure as a precaution. I don’t think you can be too safe. I am going to add brown sugar to the recipe to try to retain the sweetness after adding cure. This will be my first attempt, then I’m going to try your Original Ground Beef Jerky recipe. Waiting for my Nesco Snackmaster Pro to show up tomorrow then my beef jerky making can begin.

    • Daniel says:

      Also, while I’m thinking about it.. Could 1/4 tsp of the salt in the recipe be replaced with the cure, rather than 1/4 tsp cure on top of the 1 tsp salt? I’m just trying to avoid a too salty taste in a recipe like this. But if it should be measured separately I will do what I can with the brown sugar to sweeten it back up.

      • Will
        Will says:

        When using curing salt, you normally subtract the 1/4 tsp from the amount of regular salt. So feel free to replace it with the curing salt so the recipe won’t be too salty. Let me know how they turn out Daniel!

  11. Josh D says:

    Hey Will, thanks for the awesome recipe. Wanna give this a try but will be using my smoker. Lowest temp I can go is 180… you think that’ll work?

  13. Chris Hey-Sekul says:

    Would you recommend using the same ratio of ingredients if I am substituting ground meat for the cut you suggested? This is for venison jerky if that makes any difference.

    • Will
      Will says:

      I would cut the Teriyaki Marinade to only 2 tbsp and keep the remaining ingredients the same. You don’t want to use too many liquid ingredients when making ground beef jerky.

  15. Sonny Edmonds says:

    Whew Hue! New Dehydrator for Christmas and I’m dehydrating everything but the dog!
    The wife likes teriyaki jerky, so have a batch of yours in the fridge overnight for her, and another for me and anyone else that I plan to spike up the heat a bit.
    Looking forward to tomorrow when it’s ready.

    Thank You for making your recipes printable!
    Much easier to deal with in the kitchen.
    I really appreciate your sharing!

  16. Caleb says:

    Hey Will,
    Just tried to make some jerky for the first time. It came out very dry, like pieces of bark. I followed every direction and didn’t even let it dry for the recommended 4 hours. I used eye of round with a presto dehydrator. I also boiled the beef for five minutes before drying. Any ideas on what went wrong? Any help is much appreciated!!

    Thanks!

  17. Jason says:

    This might be a newbie question but if i want to do 3 pounds instead of 1 pound do i have to triple your marinade ingredients?

  18. Ron Carl says:

    Will
    How would you go about with this recipe for marinating ground beef. I have some Prague powder #1 on order, so It will be used.

    Thanks Ron

    • Will
      Will says:

      Hey Ron! I would lower the teriyaki marinade to 2 tbsp and leave the rest the same (including the 1 tbsp of liquid smoke). Mix together and if the meat isn’t soggy, you might be able to add 1 more tbsp of teriyaki marinade. That should do it!

  19. Duane Kressly says:

    wonderful recipe. I don’t understand why so many recipes call for worcestershire sauce I do not like the taste of it.

Leave a Reply

Your email address will not be published. Required fields are marked *