TERIYAKI BEEF JERKY
Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.
Provided by chris70
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
- Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
- Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 28.5 g, Cholesterol 26.1 mg, Fat 4.3 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 3068.5 mg, Sugar 25.9 g
THE BEST TERIYAKI BEEF JERKY
I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.
Provided by Michael_Simes
Categories Lunch/Snacks
Time 6h20m
Yield 3 lbs
Number Of Ingredients 16
Steps:
- Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
- Mix ingredients in extra large bowl with whisk until completely blended.
- If beef is more than one inch thick, slice across to create equal thickness.
- Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
- Incorporate beef into ingredients to cover.
- Marinate beef overnight.
- Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
- Hang beef skewers across oven rack so beef hangs freely.
- Cover entire oven rack with skewers of meat.
- Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
- Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
- Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
- Once finished,
- Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
- Remove beef strips from skewers and store them in an airtight container.
TERIYAKI JERKY
After borrowing my mums dehydrator, I lost my mind and started dehydrating everything. When I suddenly remembered all the gamey meat, I refuse to eat (I hate the gamey flavor), I decided to try making it into jerky, that I knew my husband at least, would like. After searching the internet over, I found this one, and added my own hutspuh to it. It turned out so well, I even like it! And everyone I've offered it to wants more. I've made it with beef, deer and elk now, and it always turns out marvelous! I hope you like as much as we have!
Provided by Luvinmyfamily
Categories Deer
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except meat and Coke.
- Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
- Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
- Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
- Strain meat, and discard juices and bag.
- Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
- When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
- Bon Appetite!
Nutrition Facts : Calories 153.6, Fat 1.9, SaturatedFat 0.7, Cholesterol 63.5, Sodium 1509.6, Carbohydrate 13.9, Fiber 0.2, Sugar 12.3, Protein 19.4
BISHOP'S TERIYAKI BEEF JERKY
After searching the web thru what seemed like a gazillion variants of the same recipe, I noted a few common ingredients and added few twists. I hope you enjoy my take on everyone's favorite jerky!
Provided by bishop916
Categories Meat
Time 6h15m
Yield 1 1/2 lbs after drying, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
- Marinade meat strips for 12+ hours.
- Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
- For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!
Nutrition Facts : Calories 380.7, Fat 13.8, SaturatedFat 1.8, Sodium 5229.4, Carbohydrate 57.4, Fiber 0.6, Sugar 47.1, Protein 8.3
TERIYAKI BEEF JERKY
Make and share this Teriyaki Beef Jerky recipe from Food.com.
Provided by foodart
Categories Healthy
Time 3h
Yield 1 pound
Number Of Ingredients 12
Steps:
- Place all dry ingredients in to a glass bowl. Add liquids and blend until salt is dissolved. Place meat in a glass bowl. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and pat meat with paper towel to remove excess moisture. Place in dehydrator for 4-8 hours depending on the amount of racks. Every hour turn racks. Turn strips halfway in to drying time and continues drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness.
Nutrition Facts : Calories 1054, Fat 32.9, SaturatedFat 13.6, Cholesterol 294.8, Sodium 10278.7, Carbohydrate 74.5, Fiber 1.1, Sugar 56.2, Protein 109.7
BEEF JERKY
Make and share this Beef Jerky recipe from Food.com.
Provided by Theresa Thunderbird
Categories Wild Game
Time 8h15m
Yield 3 pounds
Number Of Ingredients 8
Steps:
- Slice steak with the grain in thin strips 1-inch wide.
- Mix remaining ingredients.
- Marinate meat strips overnight, turning several times while marinating.
- Put into dehydrator for about 8 hours.
Nutrition Facts : Calories 779.4, Fat 37.7, SaturatedFat 15.6, Cholesterol 308.4, Sodium 2928.9, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 101.4
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TERIYAKI BEEF JERKY - FRESH OFF THE GRID
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4.7/5 (35)Total Time 4 hrs 10 minsCategory SnackCalories 188 per serving
- Slice the meat into ⅛ - ¼ inch thick pieces, removing as much visible fat as possible. Place in a large zip-top bag and set aside.
- Mix the soy sauce, mirin, brown sugar, minced ginger & garlic, salt, and Prague powder, if using, in a small bowl until the sugar dissolves. Pour into the zip top bag with the meat, taking care to ensure that the meat is evenly coated. Place in the fridge to marinate 12-24 hours.
- After the meat has marinated, place the strips onto your dehydrator trays. Sprinkle with sesame seeds. Dehydrate at 160F for 4-6 hours, until the meat has dried. The general rule of thumb is if you bend a piece and it cracks, it’s done - if you bend a piece and it breaks it’s been cooked too long.
- Remove from the dehydrator and set aside to cool completely before sealing in a bag or tupperware.
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- Chudabeef Garliyaki Beef Jerky. What better ingredient to pair with teriyaki than garlic?! Based out of Long Beach, CA, Chudabeef Garliyaki has put a unique spin on a teriyaki classic.
- Jerk'd Mild LemonGrass Teriyaki Beef Jerky. If you're looking to try a more unique teriyaki flavor, Jerk'd offers a gourmet flavor with hints of cinnamon, lemon, curry, and spice.
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TERIYAKI II BEEF JERKY - JERKYHOLIC
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4.2/5 (29)Total Time 11 hrsCategory SnackCalories 237 per serving
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
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4.2/5 (37)Total Time 7 hrsCategory SnackCalories 156 per serving
- Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
- While the meat is hardening in the freezer, add all ingredients in a plastic bag or container with a tight fitting lid.
- After meat has hardened, but is not fully frozen, take out of freezer to slice. Using a sharp knife, slice the meat 1/4" to 1/8" thick with or against the grain.
- Add beef strips to your marinade and shake the container coating evenly. Allow 6-24 hours to marinate the jerky. Shake the container every couple hours to allow the marinade to evenly soak in to each piece of meat.
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- Combine the marinade ingredients and divide between two large gallon-sized baggies. Evenly distribute the meat between the two baggies, mash them around to fully coat the meat, and put in the fridge for 24 hours to marinate.
- Drain off and dry the jerky sticks. Spray jerky racks with cooking spray and then place the sticks across the racks, making sure they are not touching.
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