Sweet Teriyaki Jerky

2016-02-19

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Who doesn’t love jerky?  Not many people know that you can actually make jerky at home that taste even better than store bought!  Follow this recipe and see what I’m talking about!

Be sure to use extra lean beef as fats go rancid and will spoil your jerky even faster.  Don’t use 80/20 beef.  Go for the 90 to 95 percent extra lean beef.

Also this recipe is made from ground beef, but this recipe could also apply to thinly sliced beef.  I use ground beef because it doesn’t matter where you bite into it, it’s going to be a clean bite rather than biting into grains of muscle.  Its just personal preference!

Dry time for this recipe is indicated below, however, actually drying time will depend how thick your beef is.  The thicker the pieces the longer it takes to dry.

Ingredients

  • 1 lb extra lean ground beef (90-95% lean)
  • 1 tsp of table salt, or curing salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coarse black pepper or regular black pepper
  • 1 tsp of sesame oil
  • 2 tsp of Kikkoman soy sauce
  • 4 tsp of Kikkoman Teriyaki Sauce
  • 1/4 cup of Pineapple juice
  • 1 tsp of red pepper flakes (optional)
  • 5 tbsp light brown sugar

Method

Step 1

Mix all the ingredients together in a mixing bowl.

Step 2

Cover the bowl with plastic wrap or transfer to a ziplock bag and refrigerate for at least an hour.

Step 3

Here is where things can be different depending what equipment you have on hand. You are either going to dehydrate in the oven or in a stand alone dehydrator. If you are using a dehydrator, take a tbsp of meat and roll a ball into your hands. Now flatten to the desired thickness and place them on your dehydrator tray, from here, you can further shape the beef to how you would like...or use one of the Jerky guns to make sticks instead. If you are using an oven, you are going to shape your beef to desire thickeness or use a jerky gun to make sticks, and you will be placing the beef onto a cookie sheet. Dehydrator: Turn the dehydrator on and let it go for 5-6 hours. This will depend on how dry you would like it. With this recipe, at 6 hours, the jerky will be pretty dry but yet still flexible, No jerky should crumble or become too brittle. Check on it after 4 or five hours and see if its to your liking. Oven: Set you oven to 200f and let it go for 4-5 hours and see if its the right texture for you, if still too soft, leave it go for another hour or two.

Step 4

Now they you have it dried out the way you like it, remove from the oven or dehydrator and LET THEM COOL OFF before storing in containers or bags. The idea of jerky is to preserve meat, so you don't want to bag the jerky up while its still giving off heat, because that will create moisture inside your bag or container which will make it spoil and mold a lot faster. This is why you want them completey cooled. If your jerky lasts a week (it doesn't in my house) make sure to keep and eye out on it and make sure that it is not going bad before spoiling. These are best kept in an air tight bag or container and they will even keep longer in the fridge. Enjoy!

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