Teriyaki Beef Jerky Recipe
This Jerky recipe is perfect for when you want something sweet, salty and spicy to sink your fangs into. Don't worry, if you don't have a jerky dehydrator then you can use the oven. Then once you love doing jerky for you and your family, buy a dehydrator to get a better result.
Print Pin Servings: 5
Ingredients
- 1 lb beef flank steak
Marinade
- 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
Instructions
- 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.
Nutrition
Sugar: 9g | Fiber: 1g | Calories: 179kcal | Saturated Fat: 2g | Fat: 5g | Protein: 21g | Carbohydrates: 12g