How to make jerky at home – an easy Teriyaki beef jerky recipe
Ingredients:
- Approx. 2 lbs of beef (to make jerky use a lean cut – e.g. flank, brisket, round or sirloin)
- 1 cup of good quality Teriyaki sauce
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon minced or powdered garlic OR hickory smoked-flavored salt (or similar)
- 1 tablespoon ginger
- Sesame seeds (optional)
- Red pepper flakes (optional)
Note that there are MANY variations on this recipes so experiment with different flavors. For example, this recipe is a good alternative to try: dark ale (Belgian or similar), honey, soy sauce, mustard seeds, garlic, and lime.
Process:
- Cut beef into thin strips (max of about 1/4 inch thick by 1 to 2 inches wide). It can be easier to cut the meat consistently if you flash freeze it briefly. Cut off and discard all fat.
- Cut meat with the grain for chewy strips and against the grain for softer strips that will tear apart easily.
- The meat should be heated to 160 degrees F in order to kill any bacteria that could be present (USDA recommendation). This can be achieved by a “wet heat” – essentially boiling the meat strips for 5 min in the marinade prior to drying – or a dry heat (placing the finished jerky in an oven for approx. 10 min at 275 degrees F – or longer for game meat).
- Marinade the meat for 6-24 hours.
- Remove from marinade and leave a layer of teriyaki sauce on the meat. Sprinkle sesame seeds and/or chili flakes and seeds as desired.
- Place the meat in the dehydrator (or oven rack with door slightly open) and dry at 140-170 degrees or as directed by the machine directions.
- Dehydrating should take between 4-6 hours – check the jerky by bending it – it should be stiff and bend slightly but not break.
- Store the jerky in a cool dark place or an airtight container (fridge or freezer will enable longer storage). Glass is a good storage container (moisture proof).
- Depending upon the type of meat jerky should be eaten within one to three weeks.
A great option for making jerky is to smoke it over a low heat. Refer to this article on how to make smoked beef jerky.