Teriyaki Jerky Marinade Recipe 445

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.

Steps:

• 1. In a small bowl, combine all ingredients (except meat). Mix well. 2. Place meat three or four layers deep in a container, spooning beef jerky marinade mixture over each layer. 3. Cover tightly. 4. Marinate six to 12 hours in the refrigerator, stirring occasionally. 5. place in a single layer on the dryer trays and dehydrate to the desired texture.

Steps:

• Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
• Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

Steps:

• Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using.
• For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good.
• When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag.
• Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight.
• Steps 6-12 are optional and are for meats that I have used for this recipe.
• For pork steaks: Put pork steaks and sauce in a heated skillet.
• Bring to a boil, cover with a lid and turn heat down to medium-low.
• Simmer for 30 minutes or until pork steaks are done and tender.
• Serve with baked potatoes.
• The marinade is really good spooned over the baked potatoes.
• For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done.
• Serve with Marco Polo Noodles or rice.
• The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list.
• If you have leftover marinade, and want a gravy, pour it into a sauce pan.
• Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes.
• In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch.
• Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture).
• Pour over chicken and Marco Polo noodles or rice.
• For beef steaks: Grill until desired doneness and serve the way you want to.
• I am sure they would be good with baked potatoes too with some of the marinade spooned over them.

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!