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Teriyaki Beef Jerky
Are you going for a hike in the woods? A long car ride? What's better for a trip like that than some homemade Teriyaki Beef Jerky? This recipe is easy to follow, and gives you a delicious treat at the end.
Course
Marinade, Snack
Cuisine
Canadian, Japanese
Keyword
Beef Jerky, Beef Recipes, Jerky, Teriyaki
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Marinade
2
hours
hours
Total Time
5
hours
hours
15
minutes
minutes
Servings
6
servings
Author
Chef Ben Kelly
Cost
$10
Equipment
1
Food Dehydrator
Ingredients
Teriyaki Marinade
1/4
cup
soy sauce
or gluten-free tamari
2
tbsp
sugar
1
tbsp
rice vinegar
2
tbsp
water
Beef
1
lb
inside round steak or sirloin steak
1/2
tsp
black pepper
Instructions
Teriyaki Marinade
Combine the soy sauce, sugar, rice vinegar, and water in a medium pot.
Bring the ingredients to a boil on high heat. Boil for two and a half minutes.
Remove the pot from the heat and let it cool to room temperature.
Jerky
Slice the beef across the grain into thin strips about a quarter to half a centimetre thick.
Put the sliced beef in a medium bowl, and add the room temperature teriyaki marinade and the black pepper. Mix well.
Cover the bowl and put it in the fridge for two to twenty-four hours.
Remove the jerky from the bowl shaking off any excess marinade. Place the beef in an even layer on the racks of a dehydrator.
Assemble the dehydrator and turn the heat on to 150°f to 160°f.
Dehydrate the jerky for two to three hours or until it is dry and chewy but not brittle.
Store the jerky in an airtight container or ziploc bag in the fridge for up to a month.
Notes
If you'd like you can add a teaspoon each of puréed garlic and ginger to the marinade while it's cooking.