Looking for the ultimate snack to fuel your next adventure? Look no further than homemade teriyaki beef jerky! Not only is this savoury treat low in fat and high in protein, but it’s also free of preservatives and nitrates, making it a healthier choice than store-bought jerky. And the best part? It’s easy to make! Follow the step-by-step recipe for a mouthwatering, protein-packed snack that will satisfy your cravings and keep you going strong. This is my go-to recipe for homemade teriyaki beef jerky, and I’m sure it will be yours too.
The first step in this Teriyaki Beef Jerky recipe is to make the Teriyaki marinade. Start with soy sauce or gluten-free tamari (that’s what I used), add some sugar, rice or white wine vinegar, and a bit of water. Bring all of that to a boil, and cook it for about two and a half minutes. Next, take the Teriyaki marinade off the heat and let it cool to room temperature. If you’d like, you can add one teaspoon each of puréed ginger and garlic to the marinade as it is cooking. The measurements are in the recipe at the bottom of the page.
In total, you want about one pound or 454g of beef. You can use sirloin or inside round. You want a lean cut of meat for jerky because the fat won’t dehydrate and will potentially go rancid. Slice the beef into thin strips (1/4 to 1/2 mm) across the grain to shorten the muscle fibres making the meat less tough. Once the beef is all sliced, put it in a medium bowl.
Pour the cooled Teriyaki Marinade over the beef and add about half a teaspoon of black pepper. Mix the meat and pepper into the marinade to ensure all the meat is coated. Cover the bowl with plastic wrap and put it in the fridge. The meat should marinate for a minimum of two hours, but it can go as long as twenty-four hours.
Once the meat has had time to marinate, remove it from the marinade shaking off the excess. Place the marinated beef in a single layer onto the racks of a dehydrator. Turn the dehydrator to 150°f – 160°f. Assemble the dehydrator and dehydrate the beef for two to three hours or until the meat is dry and chewy but not brittle. Store the beef in the fridge in an airtight container or ziplock bag for up to a month. I’m sure you can dehydrate the jerky in your oven though I’ve never done that. But, I would imagine that if you turn your oven to the lowest possible setting, lay the jerky on wire racks and cook it for an hour or two, it should be fine. You can also dehydrate the Teriyaki Beef Jerky in a smoker, as I demonstrate in this post.
After trying this homemade teriyaki beef jerky, you may find it hard to resist the sweet, salty, and savoury flavours that make it so addictive. In fact, you may find yourself finishing the entire batch in just a few days! But if you can resist temptation, this jerky will last in the fridge for about a month. Not only is this recipe a delicious snack, but the teriyaki marinade is also perfect for grilling up salmon, pork, or chicken. And if you’re looking to make your own jerky at home, be sure to check out the dehydrator that I use and recommend. It’s a reliable and easy-to-use appliance that will help you create the perfect homemade teriyaki beef jerky every time.
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