Teriyaki Beef Jerky Recipe

This helps dissolve the sugar completely.

Teriyaki beef jerky recipe. Leave the cooked beef jerky out to cooldry for 24 hours. Archie 2 of 3 teriyaki beef jerky. Allow the mixture to cool to room temperature. With all good marinades you need a balance of sweet savory and spicy.

Heat the mixture on your stove until it gets hot to the touch then add your brown sugar and stir it for about 5 minutes. Remove beef strips from skewers and store them in an airtight container. Or use a commercial dehydrator following manufacturers directions remove from oven. Should be good for 4 6 months.

Arrange beef strips in single layer on wire racks placed on 15x10x1 in. I pair this with tbirds beef jerky little bit extra pepper and jerky lovers jerky sweet hot and spicy for a variety of jerky to choose from. You can double this recipe if you have adequate drying space. Using paper towels blot any beads of oil on jerky.

John trevino 3 of 3 teriyaki beef jerky. I do this recipe with island teriyaki marinade instead of regular teriyaki and its great for those who dont like spicy. Check beef a few times throughout to ensure it is not actually baking but simply drying out. This has all of the right elements with a slight asian inspired flare.

But if this one is not available in your market you could just use other cuts of beefjust make sure that they are lean and free from fat. Teriyaki sauce is one of the most popular flavors when it comes to beef jerky. I recommend marinating your jerky for 8 10 hours but many people prefer to marinate for 24 hours or even 48 to really strengthen the flavors. 1 of 3 teriyaki beef jerky.

This will make the jerky quite a bit saltier too so keep that in mind. Store in zip lock bags. This recipe knocks the socks off any store bought teriyaki jerky i have ever tried. Store in zip lock bags.

Mix your teriyaki sauce and liquid smoke together in a medium size pot. In this recipe i will be using a special beef cut called as the flank steak. Teriyaki beef jerky marinade. Dry in oven 4 5 hours or until beef becomes dry and leathery rotating pans occasionally.

A typical jerky loses half of its starting weight in moisture so one pound of london broil will yield 12 to 23 pound jerky. Should be good for 4 6 months. Once your meat is sliced and ready to go its time to build the teriyaki marinade. Once finished let beef skewers rest for 10 minutes after drying and then remove skewers from oven rack and let sit on tray until cool.