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

Cook Time 10

Total Time 11

Servings

Calories 237kcal

Author Will

Equipment

Ingredients

Lean Meat

1 lb Beef Eye of Round Roast or Venison

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

¼ teaspoon 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.
Place jerky strips on dehydrator trays and heat on high for 4-5 hours.
Start testing if it's finished after 3 hours. Take a piece out of the dehydrator and allow to cool for 5 minutes. The jerky is finished when it bends and cracks, but does not break in half.
Continue drying until the jerky is finished. Some pieces might take longer than others.

Notes

Make sure the smoker is hot when adding the wood chips. If they burn at too low of a temperature it will give the jerky a sour flavor

Use liquid smoke if using a dehydrator or oven

Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria

Slice strips at ¼″ thickness for a good jerky feel

Nutrition