Teriyaki sauce is one of the most popular flavors when it comes to beef jerky. This recipe knocks the socks off any store bought teriyaki jerky I have ever tried.
This simple recipe is made great by utilizing local honey and only a touch of sesame oil which brings together all the flavors.
The beef eye of round was sliced with the grain giving this jerky a little more of a chew. I still don’t have a favorite way of slicing meat. Sometimes I am in the mood for an easy chew and sometimes I like a tougher jerky. I was just craving some long lasting chew and that’s why I went with the grain on this recipe.
The all trustworthy Masterbuilt Smoker was fired up to give this Teriyaki Jerky a nice mild hickory smoke flavor. I love making jerky in a smoker, you just can’t replicate that real smoke flavor. Dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.
In the picture above you can see the Teriyaki II Beef Jerky on the right and my Garlic Black Pepper Jerky on the left. Both of these recipes turned out REALLY well and will definitely be made again for my next hunting or fishing trip.
For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker
- 1lb beef eye of round roast
- ½ cup soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp dried ginger
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
- The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker
My husband loves eating beef jerky, so it would be great for him to try this teriyaki jerky sometime. It’s interesting that you cut this piece of beef with the brain to make it more chewy. I should think to do that since my husband also likes to chew on his jerky for a long time.
this is really poor recipe, very little taste
I’m getting my dehydrator today from Amazon and can hardly wait to make my own turkey and beef jerky. Thanks for the recipes. Heading to the store to get my meat marinating!
Glad to hear it! Let me know how it turns out.