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Teriyaki Beef Jerky Recipe

Teriyaki Beef Jerky Recipe

Teriyaki Beef Jerky Recipe

When I’m feeling a little bit hungry before meals I tend to reach for protein rich foods to fill me up. Cheese, nuts, even a spoonful of peanut butter are at the top of my list. Everyone once in a while I splurge and buy one of my favorite snacks – beef jerky. As much as I love beef jerky, buying it has its drawbacks. It can be pretty pricey. And you never know from one brand, or even one batch, to the next what the texture is going to be like. There has to be a good balance of not too soft and not too chewy. I’ve been meaning to try making it at home ever since I got my dehydrator and last weekend I finally got around to giving it a try. Now I’m not sure I’ll ever buy jerky again!

One note before we get to the recipe – as suggested, to get a tender chew with the jerky, I cut the flank steak against the grain. It really does make a difference. So think about your preference before you cut. Against the grain is much easier to chew, with the grain will make it much chewier. I haven’t tried it yet but I have seen discussion about cutting it at an angle to reach that in between chewiness. I suggest just experimenting until you find the texture you love!

Teriyaki Beef Jerky Recipe
  • 2 pounds of flank steak
  • ½ cup of soy sauce
  • the juice from one large orange (or about ½ cup of orange juice)
  • ½ cup of Dr. Pepper (you could use rootbeer, cherry cola or even regular cola)
  • 1 tablespoon of sesame oil
  • 1 tablespoon of dried ginger (or 2 tablespoons of fresh grated ginger)
  • 1 teaspoon of minced garlic
  • 2 tablespoons of honey
  • 2 drops of liquid smoke (optional)
  1. Cut your flank steak against the grain (see note above) into strips about ⅛ to ⅜" thick. Place in container or a large ziploc bag.
  2. Combine all of the marinade ingredients in a bowl and mix well.
  3. Pour the marinade over the steak and mix well to coat the meat.
  4. Cover (or do up the bag if using a ziploc) and place in the fridge for at least 4 hours or overnight.
  5. If you are using a dehydrator arrange the strips on the racks ensuring they aren't tight together so the air to flow properly.
  6. Set the temperature now lower than 145 and up to 165. If your dehydrator has instructions refer to them.
  7. To cook in the oven arrange the strips of meat on a baking tray and place in an oven set to 160.
  8. Let dry for 8-10 hours. Turn them over about half way through.
  9. To test for doneness pick up a piece of jerky and bend it. It should crack. If it breaks completely it's probably overdone.
  10. Remove from the dehydrator or oven and let cool for 30 minutes.
  11. Store in an airtight container in the fridge.


This article has 2 comments

  1. This looks so easy to make. I’m always looking for tasty snacks to make and love using my dehydrator. Besos Sarah.

  2. Thanks for the recipe i would love to try this sometime it looks delicious !

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