Amazingly Tender Teriyaki Beef Jerky

Beef jerky is so amazing! I love this homemade version since it's much cheaper and not filled with as many preservatives. This is a great, sweeter-style marinade for beef, turkey, chicken, salmon, and buffalo jerky as well. For a peppery jerky, try this one HERE.

Here's what you'll need for 3 lbs of jerky:

Photo bypintrest

Ingredients:

• 5 lbs beef flank steak or eye round steak, fat trimmed
• 1/2 cup Worcestershire sauce
• 1 1/2 cups teriyaki sauce
• 3 teaspoons liquid smoke (hickory or applewood)
• 1/2 cup soy sauce*
• 1/2 cup apple cider vinegar
• 4 teaspoons onion powder
• 2 teaspoons garlic powder
• 4 teaspoons black pepper
• 5 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon maple syrup
• 5 Tbl sesame seeds, optional
• 1 tsp curing salt, optional *

Other:

• Bamboo skewers
• Aluminum foil

Place the beef on a cookie sheet and flash freeze it for 20 minutes while preparing the ingredient mixture.

In a large bowl, whisk the marinade ingredients together until fully combined.

Cut the beef into slices 1/8 to 1/4 inch thick, trimming as much fat as possible. (Cutting across the grain will yield a softer, more tender jerky, whereas cutting with the grain will lend to a bit chewier, and perhaps tougher jerky).

Add the beef slices to the marinade, making sure they’re fully coated. Allow the meat to marinate overnight (12- 24 hours).

The next day, pat the beef slices dry and thread them onto bamboo skewers, leaving a small gap between each slice for proper drying, with about one inch of space on each end. Hang the skewers across the oven rack so the meat hangs freely. Fill the entire oven rack with skewers.

Place aluminum foil on the bottom rack of the oven to catch drippings. Set the oven to its lowest temperature (170°F in this case) and prop the door slightly open. Let the beef dry for 5-6 hours, checking periodically to ensure it’s drying rather than cooking.

Alternatively, you can also use a food dehydrator set at 165 degrees and forgo the bamboo skewers.

Photo byMicheal Simes

Once done, allow the skewers to rest for 10 minutes before removing them from the oven. Let the beef cool on a tray, then remove the strips from the skewers and store them in an airtight container with a silica packet and keep in a cool place for up to 2 weeks if not cured, and up to several months if cure is used.

* Notes:

For the beef cutting, you can also ask the butcher in your grocery store's meat department to slice your meat for you. This way, it will be evenly cut and save you some time.

If using a high-salt dark soy sauce, leave out the additional salt.

The curing salt is not mandatory, however, it can lengthen the shelf-life of your jerky and prevent the greying color change when the meat oxidizes.