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You are here: Home / Appetizers & Snacks / Very Teriyaki Beef Jerky Recipe

Very Teriyaki Beef Jerky Recipe

Posted by Jessica Pinney on February 3, 2015, last updated January 26, 2021

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Raw slices of beef jerk in teriyaki marinade. Text reads "Very Teriyaki Beef Jerky".

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.

Close up of slices of raw beef jerky.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

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

Tongs picking up a marinated slice of Teriyaki Beef Jerky.

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.

A vertical photo montage of the steps to make Teriyaki Beef Jerky.

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.

Close up of teriyaki beef jerky.

Looking for more food ideas to make in your dehydrated? Try dehydrated lemon, orange and lime slices or dehydrated dragonfruit.

Print

Very Teriyaki Beef Jerky Recipe

Homemade brisket beef jerky soaked in a teriyaki marinade then dehydrated.

  • Author: Jessica Pinney
  • Prep Time: 24 hours
  • Cook Time: 6 hours
  • Total Time: 30 hours
  • Yield: 15 1x
  • Category: Snacks
  • Cuisine: Japanese
Very Teriyaki Beef Jerky Recipe
Print Recipe
★★★★★ 5 from 2 reviews

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

  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 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.

Nutrition

  • Calories: 260

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

 

 
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  1. Karen @ The Food Charlatan says

    February 3, 2015 at 8:02 am

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

    Reply
  2. Court says

    December 19, 2015 at 4:46 am

    Can you omit the liquid smoke and molasses?

    Reply
    • Jessica Pinney says

      January 3, 2016 at 1:46 am

      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.

      Reply
  3. the jerk says

    June 18, 2016 at 3:37 am

    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.

    Reply
  4. Jennifer Treme says

    June 27, 2016 at 3:56 pm

    Will the marinade store in the refrigerator for another use?

    Reply
    • B.T. says

      June 29, 2019 at 4:14 am

      I just made the recipe (I cut the ingredients in half and used 2.5 pounds of meat), poured everything into a large Mason jar, poured half into my marinade bag and refrigerated the rest.

      Reply
  5. Paul says

    July 3, 2016 at 2:51 pm

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

    Reply
    • Jessica Pinney says

      July 3, 2016 at 5:26 pm

      My apologies, Paul. 160°

      Reply
      • Paul says

        July 7, 2016 at 5:43 pm

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

        Reply
  6. Nancy says

    October 26, 2016 at 8:55 am

    can I use ground venison instead of brisket?

    Reply
    • Jessica Pinney says

      October 26, 2016 at 9:00 am

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

      Reply
  7. Maceo Owens says

    December 2, 2016 at 8:18 am

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

    Reply
  8. Josh says

    December 14, 2016 at 4:18 pm

    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?

    Reply
    • Jessica Pinney says

      December 14, 2016 at 7:09 pm

      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.

      Reply
  9. Dan says

    August 8, 2017 at 6:59 am

    A cup of liquid smoke seems a bit obnoxious.

    Reply
  10. Vikingman62 says

    December 1, 2017 at 6:38 am

    Tried this today….. yummmmm
    Stayed on recipe exactly . Going to be my go to recipes going forward.

    Reply
  11. Bobby Brenneman says

    December 24, 2017 at 2:57 pm

    You cut meat against the grain, that way it pulls off when you bite it instead of stringiness.

    Reply
  12. Sherman D Brown says

    January 7, 2018 at 2:44 pm

    Just returned from HI where I was introduced to Sempio Kalbi Sauce. The sauce is used in Korean-style cooking (on propane stoves/grills). Brought several packages back to WA.

    Thought I’d use it as a marinade for jerky. Got about a pound of thinly sliced (actually carne asada) beef in a vacuum bag with about a cup of the sauce. Will leave it soaking for a couple of days then report back from there.

    Reply
  13. GG says

    April 24, 2018 at 3:52 am

    Whats the recipe for 1 pound meat?

    Reply
  14. GG says

    April 24, 2018 at 3:57 am

    I use curing salt….for this recipe do i reduce any amounts because i use curing salt???

    Reply
  15. Linda says

    November 21, 2019 at 7:58 pm

    Seriously the BEST beef jerky. My family makes it several times a year exactly as the recipes states and it is perfect.

    ★★★★★

    Reply
  16. Marilyn says

    May 14, 2020 at 4:14 am

    I used deer and moose meat and it’s absolutely perfect. Thank you for sharing your recipe!

    ★★★★★

    Reply
    • William says

      November 1, 2020 at 7:56 pm

      How would u do it using ground deer meat

      Reply

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