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
Teriyaki II Beef Jerky
Ingredients
Lean Meat
- 1 lb Beef Eye of Round Roast or Venison
Marinade
- 1/2 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
Optional
- 1/4 tsp Curing Salt Prague Powder #1
Instructions
- 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. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
- 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.
Hey how did it go with the dehydrater? I’d like to try this out is it as good as smoked tho?
We used this recipe for our first ever attempt at making jerky, and it turned out perfect. Thanks for a great marinade recipe, and the clear instructions and helpful hints.
We’ve got a sous vide setup, so I was able to pasteurize it at 65C (150F) for an hour after marinating but before drying (the ziplock bag went straight from the fridge to the water bath). At that temperature muscle fibres contract and squeeze out moisture, which probably helped kick-start the drying. Used the oven method and it took about 4 hours.
Nice! Glad it turned out tasting great!!!
Have a boneless brisket to use up before the next beef comes from the butcher shop.
Sure glad i found your website and will visit often. Now to work on some teriyaki jerky.
Glad you found the site too Daniel. Let me know how your jerky turns out!
Another fantastic recipe! I’ve made both the garlic/pepper one and this teriyaki one twice, side by side .. they are both so good! Now my problem is I’d like to try another one of your recipes but getting past these two is tough hahaha! Which one would you recommend I try next with beef top round? We tend to lean toward spicier, not sweet food. Thanks again for a great resource.
Strange how there is no teriyaki in the teriyaki recipe??
There is not an already made teriyaki sauce used in this recipe. The recipe is making a teriyaki sauce from scratch.
This recipe is fantastic! I’ve tried it on pork and beef, and it has been my #1 recipe so far. I accidentally prepped some beef the other day, and had it sitting in my fridge for 2 days. The jerky came out so delicious. My fiance won’t let me make anything else. Thank you!!
In my dehydrator, the beef takes about 5-6 hours and the pork takes about 7 at 160. I used pork tenderloin, as it was the most lean cut and happened to have it on hand. This recipe was perfect for it!
Glad you guys like it Val! I haven’t made it with pork, I’ll have to give it a try.
Hi We have been buying store commercial Jerky for years and just found your site 3 weeks ago. Tried some basic Teriyaki, Worcestershire, Honey etc with some outside round that was on sale in a convection oven as we don’t have a dryer. It was great have made 2 more batches since, just following your recipe book.
Thanks for the inspiration.
Fred
Welcome to the world of making jerky Fred. Happy I could help!
I made a 2 pound batch of this. I upped the pepper ( a tablespoon each of grond black pepper and red pepper glakes) with 2 tablespoons of Sriracha. Quite good!