Homemade Teriyaki Beef Jerky
User Reviews
5
Homemade Teriyaki Beef Jerky
Description
Homemade Teriyaki Beef Jerky begins with lean rump roast cut into uniform thin strips for even drying. The marinade combines soy sauce and teriyaki sauce for a savory foundation, liquid smoke for smoky notes, and brown sugar for sweetness. Marinating overnight allows deep absorption of flavors.
The drying process involves spacing the strips on a wire rack over a sheet pan to allow air circulation and catch drips. Maintaining a low oven temperature between 150 and 175 degrees Fahrenheit or using a dehydrator ensures slow moisture removal without cooking the meat. Turning the beef strips multiple times during drying promotes even texture. The result is jerky with firm chew and rich teriyaki-sweet umami taste.
This jerky serves as a protein-rich snack or travel food, retaining its flavor and texture when properly dried. The recipe dates back to 2000, offering a reliable homemade alternative to store-bought jerky.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 1/2 teaspoon liquid smoke
- 1/2 cup brown sugar
- 3 pounds rump roast sliced 1/8" thick by 2 - 2 1/2" wide strips, lean
Instructions
- Mix soy sauce, teriyaki sauce, smoke, and brown sugar together and pour over beef strips. Cover and let marinate in the refrigerator overnight. If you are using a food dehydrator, follow the manufacturer's directions.
- If you do not have a dehydrator you may use your oven. Turn the oven on low, 150 -175 degrees. the temperature should not go over 175 degrees.
- Place the strips of beef on a wire rack that has been set on top of a jelly roll or sheet pan. The pan will collect the liquid and the wire rack will let the air circulate for better drying.
- When placing the strips on the wire rack do not overcrowd the pieces. Turn the strips two or three times during drying. This method will take 6 to 8 hours depending on the thickness of the meat.
Notes
- Marinate beef strips overnight to ensure full flavor penetration before drying.
- Use a wire rack elevated on a baking sheet to allow air circulation and collect drippings during drying.
- Keep oven temperature low (150-175°F) to slowly dehydrate without cooking the meat.
- Turn strips two or three times during drying for uniform dryness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 620mg | 26% |
| Potassium | 90mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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