Teriyaki Beef Jerky
Get adventurous with the ingredients in this recipe! You can add just about any spice or flavoring to the marinade to create your own custom beef jerky flavors and they're all good.
Servings 2 lbs.
Ingredients
- 2 - 3 Pounds Lean Top Round Beef
- 1/2 Cup Teriyaki Marinade Sauce
- 2 Tablespoons Worcestershire Sauce
- 1 Teaspoon Ground Pepper or Cracked Peppercorns
- 1 Teaspoon Powdered or Minced Dried Garlic
- 1 Tablespoon Powdered or Minced Dried Onions
- OPTIONAL - 2 Tablespoons Honey or Brown Sugar
Instructions
- Place the roast into the freezer for 1 hour.
- Place the semi frozen beef on a cutting and then carefully remove all visible fat, silver and gristle from the roast.
- Slice the roast into 1/4" pieces. Slice against the grain for less chewy beef jerky.
- For the Marinade:
- Combine the Teriyaki and Worcestershire Sauce with the spices, stirring well to mix them.
- Add the beef slices to the marinade.
- Cover the bowl with plastic wrap, then refrigerate for up to 24 hours.
- After 24 hours, remove the beef from the marinade to drain. If you prefer less salty beef jerky, rinse the beef then let it drain.
- Place the beef slices onto dehydrator trays or baking racks (place the racks on top of baking sheets to catch the drips). Be sure that the slices aren't touching one another.
- Dehydrate for 3 hours at 150F - 160F.
- Check for doneness after 3 hours. The jerky should look dry and not be soft and springy when you press on it.
- Continue to dehydrate the beef for 1 more hour if needed.
- Cool on the racks, then store in plastic bag or containers on a shelf for up to 2 weeks, or in your refrigerator for up to 2 months.