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Teriyaki II Beef Jerky

A perfect sweet teriyaki sauce that goes great on beef jerky. This will be one of your favorite recipes | Jerkyholic.com

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.

Teriyaki II IngredientsThe 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.

Lean Eye of Round Roast Sliced Thin and Ready to MarinateThe 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.

Jerky Finished Smoking and Ready to Eat!

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. 

Teriyaki II Beef Jerky Finished

For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker

5.0 from 4 reviews
Teriyaki II Beef Jerky
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Lean Beef
  • 1lb beef eye of round roast
Marinade
  • 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
Optional
Instructions
  1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
  2. 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.
  3. 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.
  4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade.
  6. Pat dry the strips with paper towels.
  7. Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
  8. 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

10 comments

  1. Judy Wilson says:

    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.

  2. Kat says:

    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!

  3. Tess says:

    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.

  4. daniel turner says:

    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.

  5. Judy says:

    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.

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