Teriyaki Beef Jerky Recipe
Teriyaki Beef Jerky Recipe
Table of Contents
Teriyaki Beef Jerky Recipe
This homemade teriyaki beef jerky recipe is packed with savory, sweet, and umami flavors, offering the perfect snack for any occasion. Whether you’re a jerky aficionado or just getting started with making your own, this easy to follow recipe will help you create delicious, tender, and flavorful jerky in the comfort of your own kitchen. The combination of soy sauce, ginger, garlic, and brown sugar brings out the rich and complex flavors, making this jerky irresistible. Plus, with a few simple ingredients and a dehydrator or oven, you can make a batch of teriyaki jerky in no time. Perfect for road trips, camping, or as a high-protein snack, this teriyaki beef jerky will soon become a favorite.
Description
Making homemade jerky recipe is a fun and rewarding process, and once you’ve tried this teriyaki beef jerky recipe, you won’t want to go back to store bought versions. The beauty of this recipe lies in the flavorful marinade, which tenderizes the beef while infusing it with that signature sweet and salty teriyaki taste.
The key to the perfect Teriyaki Beef Jerky Recipe is in selecting the right cut of beef. For the most tender results, you’ll want to choose lean cuts such as flank steak, sirloin, or round steak. These cuts provide just the right balance of flavor and texture without excess fat that could spoil during the drying process.
This Teriyaki Beef Jerky Recipe starts by marinating the beef in a rich teriyaki sauce made with soy sauce, brown sugar, garlic, ginger, and a dash of sesame oil. The beef strips soak up all the marinade’s goodness, resulting in jerky that’s perfectly seasoned all the way through. The marinating process also helps break down the meat fibers, ensuring a tender, chewy texture.
While the teriyaki beef jerky recipe does require some time for marination (typically 6-12 hours), the actual cooking time is quite simple. You can choose between using a dehydrator or your oven. Both methods yield great results, but a dehydrator will give you more consistent results, while an oven is a good alternative if you don’t have one on hand.
The preparation process is easy: slice your beef into thin strips, marinate it for hours, and then dry it either in a dehydrator or oven. Once done, you’ll be left with a batch of delicious, flavorful teriyaki jerky that’s perfect for snacking on the go or adding to meals for an extra protein boost.
This homemade teriyaki beef jerky recipe is not just a snack but a way to create healthier, preservative free jerky without compromising on flavor. It’s a fun and satisfying project for anyone looking to explore the world of homemade beef jerky. Whether you’re preparing a gift for a loved one or just making it for yourself, this recipe delivers on taste and convenience.
Ingredients
- 2 lbs beef (flank steak, sirloin, or round steak)
- 1 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh grated ginger
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional for a bit of spice)
Instructions
- Prepare the Beef
Begin by slicing the beef into thin strips, about 1/4-inch thick, against the grain. This will make the jerky tender and easier to chew. For best results, partially freeze the beef before slicing as it helps to cut through the meat more easily. - Make the Teriyaki Marinade
In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, onion powder, black pepper, and red pepper flakes. Stir until the sugar is dissolved and all ingredients are well combined. - Marinate the Beef
Place the sliced beef in a large resealable plastic bag or shallow dish. Pour the teriyaki marinade over the beef, making sure the strips are evenly coated. Seal the bag or cover the dish and refrigerate for 6-12 hours or overnight for the best flavor infusion. - Dry the Beef
After marinating, remove the beef from the marinade and pat dry with paper towels to remove excess moisture. This helps to ensure that the jerky dries out properly and doesn’t become too sticky.Using a Dehydrator:
Place the beef strips in a single layer on the dehydrator trays. Set the temperature to 160°F (71°C) and let it dry for 4-6 hours. Check for doneness by bending a piece of jerky. It should bend but not break. If it snaps, it’s overdone.Using an Oven:
Preheat the oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a cooling rack on top. Lay the beef strips in a single layer on the rack. Bake for 4-6 hours, flipping the strips every hour. As with the dehydrator method, check for doneness by bending a strip. - Cool and Store
Once the jerky is done, remove it from the dehydrator or oven and let it cool completely. Store it in an airtight container or resealable plastic bags. For best freshness, consume within 1-2 weeks or refrigerate for longer shelf life.
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Teriyaki Beef Jerky Recipe
Ingredients
- 2 lbs beef flank steak, sirloin, or round steak
- 1 cup soy sauce low sodium preferred
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh grated ginger
- 3 cloves garlic minced
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes optional for a bit of spice
Instructions
- Prepare the Beef
- Begin by slicing the beef into thin strips, about 1/4-inch thick, against the grain. This will make the jerky tender and easier to chew. For best results, partially freeze the beef before slicing as it helps to cut through the meat more easily.
- Make the Teriyaki Marinade
- In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, onion powder, black pepper, and red pepper flakes. Stir until the sugar is dissolved and all ingredients are well combined.
- Marinate the Beef
- Place the sliced beef in a large resealable plastic bag or shallow dish. Pour the teriyaki marinade over the beef, making sure the strips are evenly coated. Seal the bag or cover the dish and refrigerate for 6-12 hours or overnight for the best flavor infusion.
- Dry the Beef
- After marinating, remove the beef from the marinade and pat dry with paper towels to remove excess moisture. This helps to ensure that the jerky dries out properly and doesn’t become too sticky.
- Using a Dehydrator:
- Place the beef strips in a single layer on the dehydrator trays. Set the temperature to 160°F (71°C) and let it dry for 4-6 hours. Check for doneness by bending a piece of jerky. It should bend but not break. If it snaps, it’s overdone.
- Using an Oven:
- Preheat the oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a cooling rack on top. Lay the beef strips in a single layer on the rack. Bake for 4-6 hours, flipping the strips every hour. As with the dehydrator method, check for doneness by bending a strip.
- Cool and Store
- Once the jerky is done, remove it from the dehydrator or oven and let it cool completely. Store it in an airtight container or resealable plastic bags. For best freshness, consume within 1-2 weeks or refrigerate for longer shelf life.
Notes
- Beef Selection: Flank steak, sirloin, or round steak are all great choices for jerky due to their lean nature.
- Marinating Time: The longer you marinate, the more flavorful your jerky will be. Overnight marinating gives the best results.
- Spice Level: For an extra kick, add more red pepper flakes or a dash of chili paste to the marinade.
- Storage: If you plan to store your jerky for extended periods, vacuum sealing will extend its shelf life.
- Flavor Variations: Add a few drops of liquid smoke to the marinade for a smokier flavor. You can also play around with other seasonings, like star anise or cinnamon, for a unique twist.
