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Kikkoman-Teriyaki-Jerky

Kikkoman Teriyaki Jerky

Teriyaki Garnish1

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.

5.0 from 3 reviews
Kikkoman Teriyaki Jerky
 
Prep time
Cook time
Total time
 
A sweet and savory jerky that you won't want to stop eating.
Author:
Recipe type: Beef Jerky
Ingredients
Lean Beef
  • 1 lb top round
Marinade
  • 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
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 ¼" to ⅛" 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.

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

12 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!

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