Best Sweet Teriyaki Beef Jerky Recipe

Teriyaki Beef Jerky is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy bootleg teriyaki sauce are perfect for road trips, camping, and snacking. I prefer my hasty smoked, but I've included variations for using your oven or dehydrator likewise.

Bootleg Teriyaki Beef Jerky

Making your own beef jerky but tin't be beat, in my stance. You get then much flavour when you dry the meat yourself, and you have more than command over the final result.

When it comes to making your ain beef jerky, it all starts with getting the best cuts of beef for jerky-making. I try to pick a prissy roast with very little fat marbling. My offset choice is an heart of round roast. After that, I think a top circular, sirloin roast, or rump roast would as well work well. These cuts practise accept a chip more than fat/gristle, simply a lot of times the cost is right then I don't mind.

Slicing Meat for Beef Jerky

I ain a meat slicer, and take sliced my own meat for jerky before. If you program on slicing your own meat, I recommend putting your roast in the freezer for thirty minutes to an hour before slicing. The chilled roast will be more firm and you will go a much better result with more fifty-fifty slices. If you aren't slicing at home, notice a good butcher and buy your roast from them. They volition be more than than happy to practise the slicing for yous!

I slice my jerky against the grain. In my opinion, this makes the jerky easier to chew and eat.  Some people prefer cutting with the grain considering once it is dry you get those nice long strands of jerky that you can tear off and work through. I've also heard people mention that slicing with the grain can cause your jerky to fall autonomously, merely I haven't experienced that personally. In fact, all of the pictures for this recipe are of jerky that is sliced confronting the grain and it held up keen with an awesome bite.

Teriyaki Beef Jerky Marinade

Once your meat is sliced and ready to go, it's time to build the teriyaki marinade! With all good marinades, you lot demand a balance of sweetness, savory, and spicy. This has all of the right elements with a slight Asian inspired flare. I recommend marinating your jerky for 8-10 hours, simply many people prefer to marinate for 24 hours (or even 48) to really strengthen the flavors. This will make the hasty quite a fleck saltier too, so keep that in mind. Here's what you'll need to assemble for this marinade:

• ane loving cup soy sauce
• ane/2 cup dark brown sugar
• 1/4 loving cup rice vinegar
• i-inch knob fresh ginger
• i Tablespoon sesame oil
• 4 garlic cloves
• i Tablespoon sesame seeds
• i teaspoon blackness pepper

An optional addition is to add one teaspoon of Instacure #1 (also called Prague powder #1 or Pinkish Table salt) to the marinade recipe. 1 teaspoon of cure volition distribute through the marinade and cure up to 5 pounds of meat. Considering this recipe calls for a 2-three pound roast you can get away with using 1/2 teaspoon of cure. If you are making five pounds, double the entire marinade recipe and add together 1 full teaspoon of the curing salt. The cure volition extend the shelf life of the beef jerky and also make it shelf stable.

If you don't use the curing common salt, your finished jerky will final upward to 2 weeks in the refrigerator in an airtight bag. If you do use the cure, your jerky can concluding up to 2 weeks at room temperature in an airtight bag.

How to Make Teriyaki Beef Jerky

This jerky tin can be dried in a variety of ways, either in a smoker, oven, or designated dehydrator. Here's how to get tasty jerky from each:

1. Smoker. I accept several smokers at my disposal and my favorite for jerky is my pellet grill. I tin can maintain temperatures effectually 160-180 degrees F the entire time. This allows the jerky to slowly cook through while smoking.
2. Oven. If you're without a smoker, you can however dehydrate your jerky in your oven by laying out your jerky on a cooling rack that has been assail top of a baking sheet. Follow the aforementioned time and temperature listed in the recipe, but get out the door of your oven slightly cracked so the moisture can escape and your hasty tin dry properly. I like to practice this by placing a wooden spoon in the door to proceed information technology propped open. Information technology'll just be missing that crimson colour and smoky season.
3. Dehydrator. If yous are using a dehydrator, please read the instructions accompanying your motorcar. Every dehydrator works differently and the timeline volition exist unique to your motorcar. Well-nigh will dehydrate jerky in a few hours, very similar to using an oven.

The real secret, whether smoker, oven, or dehydrator, is to prep your jerky before drying. Removing the meat from the marinade and patting off the backlog moisture is crucial for fifty-fifty cooking. I like to layer my hasty strips between paper towels and thoroughly pat dry. If you want a little extra something, now is a neat time to dust with some additional sesame seeds.

More Beef Jerky Recipes

If you lot liked this recipe for teriyaki beef jerky, yous're certain to beloved these other tasty jerky recipes from Hey Grill Hey. They each bring their own tasty season, and you won't exist able to keep them effectually for long!

• Peppered Beefiness Jerky
• Dr. Pepper Jalapeno Beef Jerky
• Sweet Coffee Beef Jerky

Teriyaki Beef Jerky Recipe

Teriyaki Beef Jerky

Teriyaki Beef Hasty is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy bootleg teriyaki sauce. I adopt my jerky smoked, but I've included variations for using your oven or dehydrator as well.

Prep Time : 20 mins

Cook Fourth dimension : 3 hrs

Full Time : 3 hrs twenty mins

Servings : eight people

Calories : 264 kcal

• ▢ 1 two-3 pound eye of round roast (sliced thin against the grain)

Teriyaki Marinade

• ▢ ane cup soy sauce
• ▢ ½ cup dark brown sugar
• ▢ ¼ loving cup rice vinegar
• ▢ 1 inch knob fresh ginger (sliced)
• ▢ 4 cloves garlic (sliced)
• ▢ 1 Tablespoon sesame oil
• ▢ 1 Tablespoon sesame seeds
• ▢ one teaspoon black pepper

• Marinate the beef. Transfer the sliced beefiness to a gallon sized goose egg elevation bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at to the lowest degree eight-12 hours, or upwards to 24 hours.

• Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow whatever preheating or preparation instructions if using a dehydrator.

• Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by laying on newspaper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces tin can take 4-five hours). Check often after the starting time hour to be sure your jerky is drying evenly. You may need to movement pieces effectually on the grates if some are dying faster than others. You are looking for jerky that is firm and all the same slightly pliable, but non soft and squishy. If you bend your hasty and information technology breaks, yous've cooked information technology a piddling too long.

• Steam the hasty, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal airtight all the way. The jerky will steam in the bag slightly and this step will brand the hasty moist. The jerky volition last two weeks in the refrigerator.

Calories: 264 kcal | Carbohydrates: 1 one thousand | Protein: 38 g | Fat: 11 grand | Saturated Fat: three 1000 | Cholesterol: 105 mg | Sodium: 96 mg | Potassium: 591 mg | Fiber: 1 yard | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 45 mg | Atomic number 26: 4 mg

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**This post was originally published in June 2018. We recently updated it with more information and helpful tips. The recipe remains the same.

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Source: https://heygrillhey.com/teriyaki-beef-jerky/

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