Spicy Teriyaki Beef Jerky

This was my first time using mirin, a sweet Japanese cooking wine, when making jerky. I have seen it in a couple recipes and finally got around to trying it.

Course Snack

Cuisine Beef Jerky

Type Beef Jerky

Flavor Spicy, Sweet

Prep Time 1

Cook Time 3

Total Time 4

Servings

Calories 296kcal

Author Will

Ingredients

Lean Beef

1 lb Top Round - Milanesa

Marinade

½ cup soy sauce
½ cup sugar
½ cup mirin
1 teaspoon red pepper
1 teaspoon black pepper
½ teaspoon ginger grated
½ teaspoon garlic grated
½ jalapeno pepper chopped

Optional

¼ teaspoon Curing Salt Prague Powder #1

Instructions

Add soy sauce, sugar, mirin, red pepper, black pepper, ginger, garlic, and jalapeno pepper to a blender and mix until the sugar has dissolved
Place slices of top round milanesa in the marinade and set in the refrigerator for 4-12hrs.
After meat has finished marinating, remove from the marinade and pat dry with paper towels.
Dry with yourfavorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 3 hours at 160 degrees.
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.

Nutrition