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Kikkoman Teriyaki Beef Jerky

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Teriyaki is one of the most consumed flavors of beef jerky today, so it goes with out saying that you need a great teriyaki 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!!!

Original Post Date: March 15th, 2015  *Recipe updated with more pictures and step by step instructions*

Teriyaki Beef jerky on dish with ginger and garlic backed by wood cutting board

Slicing Meat for Jerky

The first step to making 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!

Beef Bottom Round

The second step is to trim the beef of all visible fat. Trimming the beef now will help the jerky last longer when finished.

Beef Bottom Round Trimmed of Fat Cap on Cutting board

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!

Slicing Beef Bottom Round for jerky on cutting board

Slice the beef strips into a size of your liking. 1/4″ thickness is my go too thickness and whether I slice with or against the grain depends on how i’m feeling when making it.

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 jerky, so when you are ready, check out my slicing 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.

Beef Jerky slicer slicing beef for jerky onto a cutting board with knife

Making the Jerky Marinade

I have used Kikkoman Teriyaki Marinade on steak and chicken, so it only makes sense to use it for some 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.

Teriyaki Beef jerky marinade in bowl

Once the marinade is mixed well, place the jerky strips in a ziplock bag and add the marinade.

Teriyaki beef jerky marinating

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.

RELATED PAGE: ——-> Beef Jerky Recipes – CLICK HERE <——-

Drying The Jerky

Once the meat has finished marinating, strain any excess marinade in a colander. We had this marinating for about 18 hours, the longer the marinade process the more intense flavor the jerky will have!

Jerky Straining in colander

After straining the teriyaki 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!

Beef Jerky on dehydrator tray

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 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 jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.

Beef jerky finished cracked in half

Bend the 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 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.

Storing Beef 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.

Teriyaki jerky on tray with garlic

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.

Old Pro Tips:

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Teriyaki jerky on tray with garlic
4.2 from 26 votes
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Kikkoman Teriyaki Jerky

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!!!

Course Snack
Cuisine Beef Jerky
Keyword beef jerky, Jerky, teriyaki, teriyaki beef jerky
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 5
Calories 147 kcal
Author Jerkyholic

Ingredients

Lean Beef

  • 1 lb bottom round

Marinade

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 with or 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 with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 165F and 3 hours at 145F.

  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.

Recipe Notes

Old Pro Tips:

Nutrition Facts
Kikkoman Teriyaki Jerky
Amount Per Serving (70 g)
Calories 147 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 1751mg76%
Potassium 414mg12%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 23g46%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Kikkoman Teriyaki Beef Jerky

48 comments

  1. Heather L says:

    5 stars
    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:

    5 stars
    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.

    • david says:

      Like your version of this recipe. I actually thought the same exact thing when I read his. Thanks mate, got me motivated for the Traeger today!

  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 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:

    5 stars
    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!

  7. George says:

    4 stars
    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 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.

  8. 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 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!

  9. Josh D says:

    5 stars
    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?

  10. 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 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.

  11. Sonny Edmonds says:

    5 stars
    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!

  12. Caleb says:

    4 stars
    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!

  13. 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?

  14. 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 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!

  15. Duane Kressly says:

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

  16. David Smith says:

    I have found that most grocery stores will slice your cut of meat w/o charge. Makes it very convenient to prepare the jerky w/o chilling the meat and cutting it at home.

  17. Sonny Edmonds says:

    5 stars
    Love your Jerky recipes Will!
    I’ve made this my own with Pork Loin, Skip the Liquid Smoke, and to give it some kick, I add 1/2 tsp of ground Cyan Pepper to give it what I call Afterburn. That nice warm feeling in the throat.

  18. Fred says:

    Will. Just made my first batch of jerky. After searching the internet for a easy recipe, I came across yours. After being patient for 4 1/2 hours I could not wait to try it. You hit it on the spot !!!! Everyone loves it. Thanks again for a simple process

  19. Adam J Leder says:

    If i can only fond hickory liquid smoke should i use that or skip it all together, thanks! Used the basic jerky recipe and loved it ordered the book to support

    • Will says:

      Hickory liquid smoke give a great flavor! I would use that instead of omitting it all together. Thanks for ordering the book!!! Leave a review so I can see how you liked it!

  20. Bonnie says:

    5 stars
    I have used this recipe several times, grandson asked for another batch, his favorite. I wanted to let you know it’s a “keeper” at our house and thank you!!

  21. Brian says:

    Some of your recipes, for example thos one, have the nutrition info but the serving SIZE is missing. Recipies that I’ve found on here with serving size listed all seem to be 70g per serving. Is that true for all?

    • Will says:

      Thanks for letting me know Brian. I went on to this recipe and put in a serving size. I’ll have to check my other recipes. 70g is about right for all the recipes.

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