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Teriyaki II Beef Jerky

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.
Course Snack
Cuisine Beef Jerky
Type Beef Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Servings 5
Calories 237kcal
Author Will

Ingredients

Marinade

  • ½ cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon honey
  • 2 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried ginger

Optional

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.

Nutrition

Serving: 70g | Calories: 237kcal | Carbohydrates: 13g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1330mg | Potassium: 257mg | Sugar: 11g | Calcium: 14mg | Iron: 2.8mg