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.
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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
Directions:
1. Slice your brisket into 1/4″ pieces with the grain for a chewier jerky, or against the grain for less chewy. Be sure to cut off any large 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 halfway 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.
Looking for more food ideas to make in your dehydrated? Try dehydrated lemon, orange and lime slices or dehydrated dragonfruit.
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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
Instructions
- Slice your brisket into 1/4″ pieces with the grain for a chewier jerky, or against the grain for less chewy. Be sure to cut off any large pieces of fat.
- In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses.
- Next, add the garlic powder, onion powder, brown sugar, and sesame seeds to the mixture. Combine well.
- Take your slices of brisket and drop into the marinade. Cover and refrigerate for 24 hours.
- Place the marinated meat in a dehydrator (I use this one) at 160°F for 6 hours.
- 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.
- Leave the cooked beef jerky out to cool/dry for 24 hours. Store in zip lock bags. Should be good for 4-6 months.
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