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.
Karen @ The Food Charlatan says
I’ve never made my own jerky, this sounds delicious!!
Court says
Can you omit the liquid smoke and molasses?
Jessica Pinney says
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.
the jerk says
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.
Jennifer Treme says
Will the marinade store in the refrigerator for another use?
B.T. says
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.
Paul says
The dehydrator you use goes to 160 degrees. You say 180 degrees in the text. Can you confirm the temperature?
Jessica Pinney says
My apologies, Paul. 160°
Paul says
Ah, cool! I’m at 160 right NOW in my √root by raw roots. Thank you!
Nancy says
can I use ground venison instead of brisket?
Jessica Pinney says
I never have, but I don’t see why not! Please let us know how it goes.
Maceo Owens says
I think you cut the meat with the grain, not against the grain. Correct!
Josh says
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?
Jessica Pinney says
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.
Dan says
A cup of liquid smoke seems a bit obnoxious.
Vikingman62 says
Tried this today….. yummmmm
Stayed on recipe exactly . Going to be my go to recipes going forward.
Bobby Brenneman says
You cut meat against the grain, that way it pulls off when you bite it instead of stringiness.
Sherman D Brown says
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.
GG says
Whats the recipe for 1 pound meat?
GG says
I use curing salt….for this recipe do i reduce any amounts because i use curing salt???
Linda says
Seriously the BEST beef jerky. My family makes it several times a year exactly as the recipes states and it is perfect.
Marilyn says
I used deer and moose meat and it’s absolutely perfect. Thank you for sharing your recipe!
William says
How would u do it using ground deer meat