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 BEEF JERKY
Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 4h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
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
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
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
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