Very Teriyaki Beef Jerky Recipe

Very Teriyaki Beef Jerky Recipe

February 03 , 2015 by: Jessica Pinney Appetizers & Snacks, Beef

I’m a very opportunistic person, so I often find myself involved in very random ventures. I have a business of my own and about a million side-projects. One of the more recent ones has led me to testing out different beef jerky recipes and flavors. This one is a great blend of salty, tangy, and spicy. You can make it in a dehydrator or in your oven.

Homemade Teriyaki Beef Jerky Recipe

Very Teriyaki Beef Jerky Recipe

Ingredients:

A 5lb Brisket (as lean as possible)

2 Cups Soy Vay Veri Veri Teriyaki Sauce

2 Cups Soy Sauce

2 Cups Worcestershire sauce

1 Cup Liquid Smoke

1/2 Cup Blackstrap Molasses

3 Tablespoons Garlic Powder

3 Tablespoons Onion Powder

3 Tablespoons Sesame Seeds

3 Tablespoons Brown Sugar

1 teaspoon  Red Cayenne Pepper

Teriyaki Beef Jerky Recipe

Directions:

1. Slice your brisket against the grain into 1/4″ pieces. Cut off any obvious pieces of fat.

2. In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.

3. Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.

4. Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.

5. Place the marinated meat in a dehydrator (I use this one) at 160°F for 6 hours.

6. If you do not have a dehydrator, you can set your oven to the same temperature and same time. Make sure your prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip half way through cooking time.

7. Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4-6 months.

Very Teriyaki Beef Jerky Recipe
 
Ingredients
  • Ingredients:
  • A 5lb Brisket (as lean as possible)
  • 2 Cups Soy Vay Veri Veri Teriyaki Sauce
  • 2 Cups Soy Sauce
  • 2 Cups Worcestershire sauce
  • 1 Cup Liquid Smoke
  • ½ Cup Blackstrap Molasses
  • 3 Tablespoons Garlic Powder
  • 3 Tablespoons Onion Powder
  • 3 Tablespoons Sesame Seeds
  • 3 Tablespoons Brown Sugar
  • 1 teaspoon Red Cayenne Pepper
Instructions
  1. Slice your brisket against the grain into ¼" pieces. Cut off any obvious pieces of fat.
  2. In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.
  3. Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.
  4. Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.
  5. Place the marinated meat in a dehydrator (I use this one) at 160°F for 6 hours.
  6. If you do not have a dehydrator, you can set your oven to the same temperature and same time. Make sure your prop the oven open with a wooden spoon or crushed can so the meat can properly dry out. Place the meat directly on the racks. Flip half way through cooking time.
  7. Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4-6 months.

Very Teriyaki Homemade Beef Jerky Recipe

 

 

Very Teriyaki Beef Jerky

14 Comments

  • I’ve never made my own jerky, this sounds delicious!!

  • Can you omit the liquid smoke and molasses?

  • The molasses is a main ingredient, I don’t think omitting it would work well. Maybe the liquid smoke, though you would lose the “smokey” flavor.

  • If you don’t want molasses or liquid smoke of course it would not be the same result but with all the other ingredients the jerky will be fine.Add a bit more brown sugar or honey,even agave.It’s hard to screw up unless
    you use too much of anything,especially salt.

  • Will the marinade store in the refrigerator for another use?

  • The dehydrator you use goes to 160 degrees. You say 180 degrees in the text. Can you confirm the temperature?

  • My apologies, Paul. 160°

  • Ah, cool! I’m at 160 right NOW in my √root by raw roots. Thank you!

  • can I use ground venison instead of brisket?

  • I never have, but I don’t see why not! Please let us know how it goes.

  • I think you cut the meat with the grain, not against the grain. Correct!

  • This is going to be my first go around with using a dehydrator. But I don’t want it to turn out really dry so with the instructions how do I make ot so it’s not dry and is a little juicy still?

  • I would watch it closely throughout the cooking time and end it when the meat looks like you want it. You could also cut the meat thicker.

  • A cup of liquid smoke seems a bit obnoxious.

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