Teriyaki Beef Jerky Homemade Beef Jerky Recipe Dehydrator
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Teriyaki is 1 of the virtually consumed flavors of beef jerky today, then it goes with out maxim that you need a swell teriyaki beefiness hasty recipe on hand for when those cravings hit.
Well become ready, because this is that quick and easy recipe! This Teriyaki beef jerky has a sweetness and salty flavor. Imagine soy sauce mixed with dear soaked into heavenly beef. Yeah, it's as proficient as information technology sounds!!!
Leap to:
- Why this beef jerky recipe works
- Slicing meat for hasty
- Making the hasty marinade
- Drying the jerky
- Testing for when the hasty is finished
- How to shop jerky
- FAQ
- Old Pro Tips
- Kikkoman Teriyaki Beef Jerky
Why this beef jerky recipe works
1 word, YUMMMMMM! This teriyaki beef jerky was just fantastic. I really enjoyed the ease of the recipe and the tremendous flavor it packed.
I like to heighten the flavors of the garlic and onion by adding some extra, but these to are already incorporated into the teriyaki sauce. Similar always, feel free to play around with the recipe so it suites your liking.
Slicing meat for hasty
The first step to making this teriyaki beef jerky is choosing a lean cut of beefiness. I used Beef Bottom circular when making this savory beef jerky. You tin detect a complete list of the best cuts of meat for making beefiness jerky by clicking hither!
The 2nd step is to trim the beef of all visible fat. Trimming the beef at present will help the teriyaki beefiness jerky last longer when finished.
Fat spoils faster than the meat resulting in a shorter shelf life in one case finished and packaged. And then get all of the fat off that you tin can now!
Slice the beefiness strips into a size of your liking. ¼" thickness is my go too thickness and whether I piece with or against the grain depends on how I'm feeling when making the recipe.
The way the hasty is sliced has a big effect on the consistency of the finished jerky. I have A LOT of information on slicing beefiness jerky, so when yous are gear up, check out my slicing beefiness hasty page to learn everything you demand to know.
I didn't use it on this recipe, but a jerky slicer is a TERRIFIC slice of equipment to help get even strips when slicing hasty.
Making the jerky marinade
I accept used Kikkoman Teriyaki Marinade on steak and chicken, so it only makes sense to utilise it for some beef jerky. This is a very pop marinade that can exist constitute at practically Whatsoever supermarket.
The marinade is added to a bowl and and so a couple more spices added. Since a dehydrator was used, adding liquid smoke gave the jerky a smoky season.
Once the marinade is mixed well, place the beef jerky strips in a ziplock bag and add the marinade.
Mix the strips inside the marinade very well and so they are all evenly coated. More chiefly, marinate in the fridge for 6-24 hours, non on the kitchen counter. Food Safe is very important, don't exit raw meat out on the counter! Accept the handbag out of the fridge and mix the beefiness jerky strips around several times while marinating to further make certain the strips are covered evenly with the teriyaki marinade.
Drying the jerky
Once the meat has finished marinating, strain any backlog beef hasty marinade in a colander. We had this marinating for about 18 hours, the longer the marinade process the more intense teriyaki flavor the beef hasty will have!
Later on straining the teriyaki beef jerky strips in a colander, place paper towels downward and lay the strips on top to soak upward whatever more backlog marinade. Pat them dry and become set to start dehydrating!
A Nesco Gardenmaster Dehydrator was used when making this recipe, merely you can use an oven or smoker if you adopt. Make sure to go out space in between the teriyaki beef jerky strips so air can flow around and dry the jerky evenly.
Put the dehydrator setting to 160F or 165, whatever the highest setting is, and dehydrate for ii hours. After 2 hours, you lot tin turn it down to 145F to finish it off.
Testing for when the jerky is finished
While drying the jerky, you lot desire to start testing to meet if information technology has finished at about the3-four hr marking. Have a piece of beef jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature.
Bend the beef jerky in half; information technology should curve and crevice simply non break in half. You will also see white fibers in the meat. The fibers are really visible when a slice is ripped or bent in half.
This teriyaki beefiness hasty took 5 hours to be finished. ninety% of the hasty I make is finished within 4-half-dozen hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying fourth dimension can be every bit little as 2.5 hours.
How to store jerky
To brand the hasty terminal as long every bit possible, curing salt will really aid along with keeping in air tight containers. I have put together a page on storing beef hasty and steps y'all can take to make your jerky accept an extended shelf life.
FAQ
Practice I take to use curing salt when making beef jerky?
No, you lot can omit the curing salt. It does however further prevent leaner from growing, extend the shelf life of the finished jerky, and will give information technology a more 'hasty' flavour everyone is used to.
How can I make this jerky a little spicy?
Spice!!! I beloved spicy! Add some whole peppers to the marinade and blend in a blender. I beloved habaneros and flavor wise they would be the best to add together. Adding a tablespoon of chili garlic sauce would also give it a overnice kick.
Old Pro Tips
- Add apple, hickory, or mesquite liquid fume if you desire a smoky season
- Other brands of teriyaki marinade can exist used
- Use Prague Powder #i to increment the shelf life of the jerky and help kill any leaner
- Store in vacuum seal numberless for 6 calendar month shelf life
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Teriyaki II Beef Jerky
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Beef Jerky Recipes (75+ Homemade Jerky Recipes)
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The Ultimate Beef Hasty Recipe
Servings: v
Calories: 156 kcal
Lean Beef
- 1 lb bottom circular
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Pick a lean cut of beef and trim off all visible fat. Afterwards trimming the fat, place the beef in the freezer for an hour or ii to partially freeze.
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While the meat is hardening in the freezer, add together all ingredients in a plastic pocketbook or container with a tight plumbing equipment chapeau.
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After meat has hardened, but is non fully frozen, take out of freezer to piece. Using a sharp knife, slice the meat ¼" to ⅛" thick with or against the grain.
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Add beef strips to your marinade and milkshake the container blanket evenly. Let half dozen-24 hours to marinate the hasty. Milk shake the container every couple hours to allow the marinade to evenly soak in to each piece of meat.
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Pat dry out the beefiness strips on newspaper towels before placing in either a dehydrator, oven, or smoker.
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I used my Nesco Dehydrator, the strips were placed on the dehydrator trays making certain to go out room between strips to allow unobstructed airflow. They were dried for 2 hours at 165F and 3 hours at 145F until perfectly finished.
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The jerky will be finished when it bends and cracks, but does non interruption in one-half. Allow to cool for several hours earlier storing in air tight containers.
- Add apple, hickory, or mesquite liquid smoke if you desire a smoky flavor
- Other brands of teriyaki marinade tin can be used
- Utilise Prague Powder #i to increase the shelf life of the jerky and help impale whatever bacteria
- Store in vacuum seal bags for 6 month shelf life
Serving: 70 one thousand | Calories: 156 kcal | Carbohydrates: v g | Protein: 22 1000 | Fat: five yard | Saturated Fatty: two one thousand | Cholesterol: 56 mg | Sodium: 1278 mg | Potassium: 390 mg | Fiber: 1 chiliad | Sugar: 4 1000 | Vitamin A: four IU | Vitamin C: 1 mg | Calcium: 29 mg | Iron: two mg
Allow us know how information technology was!
Original Post Appointment: March 15th, 2015 *Recipe updated with more pictures and footstep by step instructions*
Source: https://www.jerkyholic.com/kikkoman-teriyaki-jerky/
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