If you love teriyaki beef jerky and the combination of sweet, salty, and spicy on your taste buds, you will love this recipe as much as I do. But you don’t have a jerky dehydrator you say?
Well, that is just fine because you can simply use your oven to create this beef jerky that not only you will love, but also your friends and family.
What Is the Best Meat for Beef Jerky?
The optimal meat for making beef jerky is a smaller cut of the cow, including flank beef that this recipe calls for, but you can also use ribeye, top round, bottom round,, and several others.
Sirloin tips can also be used but is pricey so maybe not the best choice but it is tender and flavorful. For this recipe, we stuck with flank beef which worked out very well. You will want to remember to cut it along the grain for the best results and it is easier to cut.
How To Make Beef Jerky In a Dehydrator
To make this recipe in a dehydrator, you will want to turn the dehydrator to 165 degrees and let it run for about four hours. Depending on the thickness of your jerky slices, it will take around five hours to dry it out completely.
If you want to use your oven, simply preheat it to 175 degrees, place your jerky on large rimmed baking sheets covered in aluminum foil, and place in the oven for about four hours or until your jerky is the texture you desire.
Beef Jerky as a Healthy Snack
Beef jerky is a very healthy snack, full of protein, as long as you do not over-consume it, meaning do not gorge yourself even though you love it. Jerky does contain a lot of sodium which can be unhealthy if you eat too much of it. Simply enjoy your beef jerky in decent sized amounts but don’t overdo it!
How Long Does Beef Jerky Last?
Your beef jerky will last at least a week in an airtight Ziplock baggie and up to two weeks if you do that then place it in the refrigerator. If you freeze your jerky, you can enjoy it for up to three months. Store-bought will last a couple of years but will not taste as good as this amazing recipe created by you!
Teriyaki Beef Jerky Recipe
- 1 lb beef flank steak
- ¼ cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger minced or grated
- 1 tsp garlic powder
- 2 cloves garlic minced or grated
- 1 tsp salt
- 1 tsp sesame seeds
(Optional) Add to marinade for spice
- ¼ tsp cayenne powder
- 1 tsp black pepper
- ¼ tsp red pepper flakes
Trim the fat on the meat and place it in the fridge for 1-2h to make it easier to cut into strips.
Slice the meat into strips AGAINST the grain, thinner strips will take less time to dehydrate and thicker strips will be chewier. 1/8th to 1/4 inches thick strips are good.
Mix all the ingredients in the marinade and put it in a ziplock bag or bowl.
Add the meat and let it marinate at least 8h and preferably 24h in the refrigerator for the best flavor.
Remove the meat from the fridge.
Dry the meat strips for 2-6 hours at 140-170F (60-75C) depending on the thickness of your slices. You can either use a dehydrator or lay your meat strips on a metal grid in the oven. (Place a tray under the meat to catch the drips)
The general rule is that your jerky is ready when it bends and cracks.