teriyaki beef jerky recipe
The Best teriyaki beef jerky recipe
This recipe is perfect for all kinds of occasions. You can make a big batch and freeze it for later—no one ever knows when they’re going to need a quick protein boost, especially when you’re running late or just want something easy. It’s great for meal prep, too, because it’s so versatile. Pack it in lunchboxes, toss it in salads, or just eat it straight off the spoon. And honestly, it’s not just for special occasions—it’s something I make for the kids when they’re picky or when I’m just too tired to cook anything fancy. They’ll eat it, and I don’t have to worry about them complaining because it’s not “boring.” Plus, the health benefits aren’t bad, either. It’s got lean beef, which means it’s got protein without all the extra fat, and the sweet glaze gives it a little something extra without the junk. It’s not a miracle cure, but it’s not the worst thing on the planet either.
Homemade Teriyaki Beef Jerky
A flavorful, homemade beef jerky infused with a sweet and savory teriyaki glaze, perfect for snacking or meal prep. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs (900g) lean beef (sirloin, flank, or skirt steak)
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- ½ cup soy sauce
- ¼ cup honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
👨🍳Directions
-
1
Slice the beef thinly against the grain into ¼-inch strips. Pat dry with paper towels to remove excess moisture. -
2
In a large bowl, combine beef strips with soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes. Mix well and marinate for at least 1 hour (or overnight for deeper flavor). -
3
Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper. -
4
In a small bowl, mix soy sauce, honey/brown sugar, minced garlic, ginger, rice vinegar, and sesame oil. Pour over the marinated beef strips and toss to coat evenly. -
5
Spread beef strips in a single layer on the prepared baking sheet. Bake for 1.5 to 2 hours, flipping halfway, until fully cooked and slightly crispy. -
6
For extra thickness, mix cornstarch with 2 tbsp water, brush over jerky, and bake for another 10 minutes. Let cool completely before slicing into strips.
🔧Equipment
- Sharp knife or meat slicer
- Cutting board
- Mixing bowls
- Food processor (optional)
- Baking sheet
- Oven
- Paper towels
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, marinate beef for up to 12 hours in the fridge.
- Ensure beef is fully cooked (145°F/63°C) before dehydrating to avoid foodborne illness.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
- Adjust sweetness by tweaking honey/brown sugar ratio in the glaze.
Variations
- Add a pinch of red pepper flakes for heat, or mix in diced bell peppers for extra crunch.
Watch Video Of How Homemade Teriyaki Beef Jerky Works
❓ Frequently Asked Questions About Teriyaki Beef Jerky
What is the best type of beef to use for homemade teriyaki beef jerky, and why?
The best type of beef for teriyaki jerky is sirloin, flank steak, or skirt steak. These cuts are lean but have a good amount of connective tissue, which breaks down during marinating and smoking, resulting in a tender, flavorful jerky. Avoid very fatty cuts like ribeye, as they can make the jerky greasy and less shelf-stable.
How long should the beef be marinated in the teriyaki sauce before making jerky?
For optimal flavor and texture, marinate the beef for at least 4–6 hours (or overnight in the fridge). Longer marinating times (up to 24 hours) enhance tenderness and deepen the sweet-savory taste, but don’t exceed this unless using a very strong sauce.
What’s the ideal drying temperature for making teriyaki beef jerky, and how do I maintain it?
The best drying temperature is 165–175°F (74–80°C). Use a food dehydrator, oven (with proper ventilation), or smoker set to low heat. For an oven method, prop the door slightly open to prevent moisture buildup, and check progress every 1–2 hours. Overheating can cause tough, dry jerky.
Can I use a slow cooker for drying teriyaki beef jerky, and if so, how?
Yes, you can use a slow cooker, but it’s not ideal for jerky due to uneven drying. Instead, place the marinated beef in a single layer on a wire rack over a baking sheet and cook on low heat (200–225°F/93–107°C) for 4–6 hours, flipping halfway. For better results, a dehydrator or smoker is recommended.
What’s the secret to preventing the teriyaki beef jerky from becoming too salty?
To avoid overly salty jerky, reduce the salt in the marinade—start with ½ tsp salt per cup of sauce (instead of 1 tsp) and adjust to taste. Also, pat the beef dry thoroughly before marinating to help the sauce adhere evenly. If the jerky tastes too salty, simply rinse it under cold water before drying.
