Teriyaki Beef Jerky is a staple snack in our pantry. Tender strips of beef marinated in a sweet and tangy homemade teriyaki sauce. I prefer my dried smoked, but I've also included variations to use your oven or dehydrator.
Ingredients
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
1-inch fresh ginger bud
1 tbsp sesame oil
4 cloves of garlic
1 tbsp sesame seeds
1 teaspoon black pepper
Preparation
Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 h 20 min
Servings: 8 people
Calories: 264kcal
Marinate the beef. Transfer the sliced beef to a gallon-sized zip-up bag and pour in the marinade ingredients. Massage the marinade into the meat and refrigerate for at least 8 to 12 hours, or up to 24 hours.
Preheat your oven or smoker. Preheat your smoker or oven to about 170 degrees F. Follow the preheating or preparation instructions if you are using a dehydrator.
Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by placing it on paper towels. Transfer the strips to the grill rack, drying rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces may take 4-5 hours). Check often after the first hour to make sure your dried-out dries evenly. You may need to move pieces around the gates if some die faster than others. You're looking for a jerky that is firm and still slightly supple, but not soft and viscous. If you bend your jerky and it breaks, you've cooked it a little too long.
Steam the jerky, store, and enjoy. Place the finished jerky in a 1-gallon zip-up bag while still hot. Do not completely seal. The jerky will smoke lightly in the bag and this step will make the jerky wet. The jerky will last 2 weeks in the refrigerator.
