The Ultimate Homemade Teriyaki Beef Jerky Recipe: Sweet, Savory, and Perfectly Chewy
Teriyaki beef jerky stands out as one of the most beloved and widely consumed flavors in the jerky world. Its irresistible blend of sweet, savory, and umami notes makes it a go-to snack for adventurers, busy professionals, and anyone craving a satisfying, protein-packed treat. When that craving for perfectly balanced, flavorful jerky strikes, having a reliable and delicious teriyaki beef jerky recipe at your fingertips is essential. Look no further, because this comprehensive guide will equip you with everything you need to create truly exceptional homemade teriyaki jerky that rivals, if not surpasses, anything you’ll find in stores.
Prepare yourself for a culinary adventure, because this recipe delivers a teriyaki beef jerky experience that is both quick and easy to achieve, yielding phenomenal results. Imagine thinly sliced, lean beef infused with a rich marinade where the deep, savory umami of soy sauce harmonizes beautifully with the subtle sweetness of honey or brown sugar. Each bite offers a delightful balance of sweet and salty, complemented by aromatic hints of garlic and ginger. It’s truly as delicious as it sounds – a melt-in-your-mouth jerky that leaves you wanting more!
Why This Homemade Teriyaki Beef Jerky Recipe Is a Winner
There’s one word that perfectly encapsulates why this teriyaki beef jerky recipe is a must-try: YUM! From the first bite to the last, this jerky is simply fantastic. What makes it such a standout? It’s the seamless combination of a straightforward process and the profoundly rich, complex flavor it delivers. Even novice jerky makers will find success with this recipe, and seasoned pros will appreciate its robust taste profile.
The secret lies in a well-balanced marinade that penetrates deep into the meat, transforming ordinary beef into an extraordinary snack. While classic teriyaki sauce provides a strong foundation of garlic and onion flavors, I often like to boost these aromatics with a little extra garlic powder and onion powder. This enhancement adds an even greater depth to the savory notes, making the jerky truly unforgettable. Remember, cooking is an art form, so always feel empowered to experiment with the recipe to perfectly match your personal preferences. Whether you prefer a touch more sweetness, a stronger garlic punch, or a hint of heat, this recipe serves as a perfect canvas for your culinary creativity.
Mastering Meat Slicing for Perfect Jerky
The journey to phenomenal teriyaki beef jerky begins with careful meat selection and precise slicing. This foundational step is crucial for achieving the ideal texture, maximizing flavor absorption, and extending the shelf life of your finished jerky.
Choosing the Best Cut of Beef
The first critical decision is selecting a lean cut of beef. Fat spoils much faster than muscle meat, leading to a shorter shelf life and an off-flavor known as rancidity. Therefore, minimizing fat content is paramount. For this savory teriyaki beef jerky, I used Beef Bottom Round, which is an excellent choice due to its leanness and robust flavor. Other fantastic options for homemade jerky include:
- Eye of Round: Very lean and easy to slice uniformly.
- Top Round: Similar to bottom round, offering great texture and leanness.
- Flank Steak: While slightly less lean, its distinct grain makes for interesting texture, and it’s full of flavor.
- Sirloin Tip: Another lean and economical option that works wonderfully.
For a comprehensive guide to selecting the best cuts of meat for making beef jerky, including detailed descriptions and tips, you can explore dedicated resources on the topic.
Trimming the Fat: A Crucial Step
Once you’ve chosen your cut, the second vital step is to meticulously trim away all visible fat. This includes any large fat caps, streaks of marbling, or silverskin. Even small flecks of fat can compromise the quality and longevity of your jerky. Fat, when exposed to air and warmth, undergoes oxidation, which is the process that causes it to go rancid. This not only produces an unpleasant taste but also significantly reduces the shelf life of your delicious teriyaki jerky. So, take your time with this step – remove as much fat as humanly possible!
The Art of Slicing: Thickness and Grain
Before slicing, a pro tip is to partially freeze the beef for 1-2 hours. This firms up the meat, making it much easier to slice into uniform strips. Once partially frozen, retrieve the beef and prepare to slice. The ideal thickness for jerky strips is generally between 1/4″ and 1/8″. My personal preference often leans towards 1/4″ thickness, which provides a satisfying chew without being too tough.
The direction you slice relative to the grain of the meat has a significant impact on the final consistency and chewiness of your jerky:
- Slicing With the Grain: This results in a tougher, chewier jerky that takes more effort to bite and tear. If you prefer a traditional, very chewy jerky, slice with the grain.
- Slicing Against the Grain: This yields a more tender jerky that is easier to chew and break apart. If you prefer a less strenuous chewing experience, slice against the grain.
My choice to slice with or against the grain often depends on my mood or the specific texture I’m aiming for. There’s a wealth of information available on slicing beef for jerky, covering every nuance. When you’re ready to delve deeper, resources dedicated to meat slicing for beef jerky can provide all the knowledge you need to master this technique.
While a sharp knife is perfectly adequate, a dedicated jerky slicer can be an absolutely TERRIFIC investment. This specialized piece of equipment helps ensure consistent, even strips, which is key for uniform drying and a professional-looking finished product.
Crafting the Irresistible Teriyaki Jerky Marinade
The marinade is where the magic truly happens, infusing the beef with that signature sweet and savory teriyaki flavor. For this recipe, I’ve found that Kikkoman Teriyaki Marinade provides an excellent, reliable base. Kikkoman is a widely recognized and trusted brand, a staple in many kitchens for everything from steak to chicken, so its effectiveness for beef jerky is a natural fit. This popular marinade is readily available at virtually any supermarket, making it convenient to source.
While Kikkoman Teriyaki Marinade is fantastic on its own, we enhance its profile even further by adding a few complementary spices. The marinade is poured into a bowl, and then additional garlic powder, onion powder, and black pepper are stirred in. These extra aromatics and a touch of heat from the pepper elevate the overall flavor, making the jerky truly dynamic.
Since we’ll be using a dehydrator, which doesn’t impart smoke flavor, adding liquid smoke is a brilliant hack to give the jerky that desirable smoky depth. A tablespoon of hickory liquid smoke mimics the flavors you’d get from a traditional smoker, adding another layer of complexity to the teriyaki profile. Feel free to experiment with different types of liquid smoke, such as mesquite or applewood, for varied smoky notes.
Once your marinade is thoroughly mixed, it’s time to introduce the beef. Place your prepped beef jerky strips into a large, sturdy ziplock bag or a non-reactive container with a tight-fitting lid. Pour the prepared marinade over the beef, ensuring all strips are fully submerged and evenly coated. Seal the bag or container, removing as much air as possible, and gently massage the bag to distribute the marinade evenly. This ensures every piece of beef absorbs the delicious flavors.
The marinating process is key to flavor infusion. Place the bag or container in the refrigerator and allow the beef to marinate for a minimum of 6 hours, and ideally up to 24 hours. The longer the marinating time (within this safe window), the more intense and developed the teriyaki flavor your beef jerky will have. It is absolutely crucial to marinate the meat in the refrigerator, not on the kitchen counter. Food safety is paramount when handling raw meat, and keeping it chilled prevents bacterial growth. Throughout the marinating period, periodically take the bag out of the fridge and mix the beef strips around several times. This ensures that every surface of every strip is consistently exposed to the marinade, guaranteeing an even flavor profile in your finished jerky.
The Drying Process: Dehydrating to Perfection
Once your beef has soaked up all that amazing teriyaki marinade, it’s time for the final stage: drying. This step transforms the marinated beef strips into the chewy, flavorful jerky you crave.
Pre-Drying Preparation
After the marinating period is complete, typically around 18 hours for maximum flavor intensity in this recipe, carefully strain any excess liquid from the beef jerky strips using a colander. Removing this excess marinade is important because it prevents the jerky from becoming sticky during drying and helps accelerate the dehydration process.
Following the straining, lay out several sheets of paper towels on a clean surface. Carefully arrange the teriyaki beef jerky strips in a single layer on the paper towels. Then, use additional paper towels to gently pat them dry, absorbing any remaining surface moisture. Patting them dry thoroughly is crucial; it helps prevent case hardening (where the outside dries too quickly, trapping moisture inside) and ensures even dehydration. Once patted dry, your jerky strips are ready for the dehydrator!
Drying with a Dehydrator
For this recipe, a Nesco Gardenmaster Dehydrator was utilized, a popular and efficient choice for home jerky making. Arrange the beef strips on your dehydrator trays, making sure to leave adequate space between each piece. Unobstructed airflow is absolutely critical for even drying, preventing moisture pockets and ensuring consistent texture.
Set your dehydrator to its highest temperature, usually around 160°F or 165°F (71-74°C). This initial high temperature is important for food safety, as it quickly brings the meat up to a temperature that kills potential bacteria. Dehydrate at this setting for the first 2 hours. After this initial period, reduce the temperature to 145°F (63°C) to complete the drying process. This lower temperature allows for a more gentle and thorough dehydration without overcooking or hardening the exterior too quickly.
Alternative Drying Methods
If you don’t own a dehydrator, you can still make fantastic jerky using an oven or a smoker:
- Oven Drying: Place strips on wire racks over baking sheets. Set your oven to its lowest temperature (usually 150-170°F or 65-77°C), and prop the oven door open slightly with a wooden spoon to allow moisture to escape. Rotate trays periodically for even drying.
- Smoker Drying: A smoker will naturally impart a wonderful smoky flavor. Maintain a low temperature (around 150-170°F or 65-77°C) and ensure good airflow. The smoking time will be longer than dehydration, but the results are incredibly flavorful.
Knowing When Your Teriyaki Jerky is Perfectly Done
Determining the exact moment your jerky is finished is a crucial skill in jerky making. The drying time can vary significantly based on factors like the thickness of your meat, the humidity in your environment, and the specific model of your dehydrator, oven, or smoker. Therefore, it’s essential to start testing for doneness around the 3-4 hour mark of the drying process.
The Bend Test: Your Best Indicator
To perform the bend test, carefully remove a piece of beef jerky from your dehydrator, oven, or smoker. Allow it to cool to room temperature for at least 5 minutes. This cooling period is vital because jerky will feel softer and more pliable when warm, which can lead to over-drying if you test it too soon. Once cooled, gently bend the beef jerky in half. A perfectly finished piece of jerky should:
- Bend and crack: It should be pliable enough to bend without immediately snapping, but you should see white fibers forming and the jerky should show signs of stress or a slight crack along the bend.
- NOT break cleanly in half: If it snaps completely in two like a twig, it’s likely over-dried.
- Exhibit white fibers: When you bend or rip a piece, you will observe distinct white fibers within the meat. These fibers are collagen and muscle tissue that have dehydrated, indicating that the internal moisture content is sufficiently low.
For this specific teriyaki beef jerky recipe, using a dehydrator, the entire process took approximately 5 hours to reach ideal doneness. As a general guideline, most jerky made with a dehydrator or oven typically finishes within 4-6 hours. When using a smoker, the process usually takes a bit longer, ranging from 6-9 hours. If you pre-heat your meat in the oven to a safe internal temperature before dehydrating, you might even shorten the drying time to as little as 2.5 hours, as the initial kill step for bacteria is already achieved.
Always err on the side of caution. If in doubt, continue drying for a little longer and re-test. Under-dried jerky has a higher moisture content and is more susceptible to spoilage.
Proper Storage for Extended Jerky Shelf Life
Once your delicious homemade teriyaki beef jerky is perfectly dried and cooled, proper storage is key to maintaining its freshness, flavor, and extending its shelf life. Your efforts in selecting lean meat and meticulous trimming will pay off here, as fat content is a primary factor in spoilage.
To make your jerky last as long as possible, there are several effective strategies:
- Airtight Containers: For short-term storage (a few weeks), place cooled jerky in clean, airtight containers or resealable bags at room temperature. Ensure no excess air is trapped inside.
- Vacuum Sealing: This is by far the best method for long-term storage. Vacuum-sealed bags remove almost all oxygen, significantly inhibiting the growth of mold and bacteria and preventing rancidity. When vacuum-sealed and stored in a cool, dark pantry, homemade jerky can last for up to 6 months or even longer.
- Refrigeration: If you’re not vacuum sealing, storing jerky in the refrigerator in an airtight container can extend its life beyond room temperature storage, typically for 1-2 months.
- Freezing: For the longest possible shelf life (up to a year or more), freeze your jerky. Place vacuum-sealed bags or tightly wrapped portions in the freezer. Thaw at room temperature before enjoying.
Curing salt (such as Prague Powder #1) plays a vital role in both safety and shelf life. While optional, incorporating it into your marinade will not only further prevent bacterial growth but also contribute to the characteristic “jerky” flavor and help preserve its vibrant color. I have compiled extensive information on storing beef jerky and detailed steps you can take to ensure your homemade jerky enjoys an impressively extended shelf life.
Frequently Asked Questions About Teriyaki Beef Jerky
No, you can certainly omit the curing salt if you prefer. However, using it offers several benefits. Curing salt helps to further prevent the growth of harmful bacteria, significantly extends the shelf life of your finished jerky, and contributes to that distinctive “jerky” flavor and texture that many people are accustomed to. If you choose not to use curing salt, ensure meticulous food safety practices and proper drying to very low moisture content, and consume your jerky more quickly.
I love spicy jerky! To add a kick to this teriyaki recipe, you have several excellent options. For a natural, blended heat, try adding a few whole fresh peppers (like habaneros, for their unique fruity heat) to the marinade and blending them in a food processor. Alternatively, adding a tablespoon or two of chili garlic sauce or a generous sprinkle of red pepper flakes to the marinade will also give it a fantastic spicy boost without overpowering the teriyaki flavor.
Absolutely. If you are monitoring your salt intake or prefer a less salty flavor, simply purchase a low sodium teriyaki sauce for your marinade. Many major brands offer low-sodium versions that work just as well in this recipe.
Pro Tips for Next-Level Jerky
Elevate your homemade teriyaki beef jerky with these seasoned tips from the pros:
- Boost Smoky Flavor: If using a dehydrator and you want an even deeper smoky profile, consider adding an extra splash of applewood liquid smoke, hickory liquid smoke, or even mesquite liquid smoke to your marinade. Each offers a unique aroma.
- Marinade Versatility: Don’t limit yourself to Kikkoman. Many other brands of quality teriyaki marinade can be used effectively in this recipe. Feel free to experiment with your favorite brand to find your perfect flavor match.
- Enhance Shelf Life and Safety: To significantly increase the shelf life of your jerky and provide an additional safeguard against bacteria, incorporate Prague Powder #1 (curing salt) into your marinade. Use it according to package directions, typically 1 teaspoon per 5 pounds of meat.
- Optimal Storage: For maximum freshness and a shelf life of up to 6 months or more, store your finished and cooled jerky in vacuum-seal bags. This method removes oxygen, which is the primary cause of spoilage.
Explore More Jerky Adventures
- Teriyaki II Beef Jerky
- Beef Jerky Recipes (75+ Homemade Jerky Recipes)
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Kikkoman Teriyaki Beef Jerky
Pin Recipe
Ingredients
Lean Beef
- 1 lb bottom round
Marinade
- ½ cup Kikkoman Teriyaki Marinade
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon black pepper
- 1 tablespoon liquid smoke (hickory)
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Equipment
Instructions
- Select a lean cut of beef, such as bottom round, and meticulously trim off all visible fat and silverskin. After trimming, place the beef in the freezer for about one to two hours to partially freeze, which will make slicing easier and more uniform.
- While the meat is chilling, combine all marinade ingredients (Kikkoman Teriyaki Marinade, garlic powder, onion powder, black pepper, liquid smoke, and optional curing salt) in a large plastic ziplock bag or a non-reactive container with a tight-fitting lid. Mix well to ensure all ingredients are thoroughly combined.
- Once the beef is firm but not fully frozen, remove it from the freezer. Using a very sharp knife or a jerky slicer, slice the meat into strips between ¼” to ⅛” thick. You can slice with or against the grain depending on your desired chewiness (with the grain for chewier, against for more tender).
- Add the sliced beef strips to the marinade bag/container. Ensure all strips are evenly coated by shaking and massaging the container. Place in the refrigerator to marinate for 6-24 hours. To guarantee optimal flavor penetration, shake or mix the container every couple of hours.
- After marinating, strain the beef strips in a colander to remove excess liquid. Then, lay the strips on several layers of paper towels and pat them thoroughly dry to remove all surface moisture. This step is crucial for even drying and preventing stickiness.
- Arrange the dried beef strips on your dehydrator trays (Nesco Dehydrator recommended), ensuring there is ample space between each strip for efficient airflow. Dehydrate at 165°F (74°C) for the first 2 hours, then reduce the temperature to 145°F (63°C) and continue drying for an additional 3-5 hours, or until perfectly finished.
- The jerky is finished when it is pliable enough to bend and crack without breaking completely in half. You should also see white fibers when bending. Allow the jerky to cool completely for several hours at room temperature before storing it in airtight containers or vacuum-sealing for extended freshness.
Pro Tips
- Add apple, hickory, or mesquite liquid smokeif you want a smoky flavor
- Other brands of teriyaki marinade can be used
- Use Prague Powder #1 to increase the shelf life of the jerky and help kill any bacteria
- Store in vacuum seal bags for 6 month shelf life
Nutrition
Original Post Date: March 15th, 2015 *Recipe updated with more pictures and step by step instructions*