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. 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.
- 1 lb top round
- ½ cup Kikkoman Teriyaki Marinade
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- 2 tsp black pepper
- 1 tbsp liquid smoke Optional
- 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 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.
- Dry your jerky with your favorite drying method. A dehydrator was used when making this recipe.
- 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.
Visit Jerky Making Methods for more in depth directions on each drying process.