Jerky – Teriyaki (Beef)

“I love beef jerky, but every time I go into the store and think I might buy some, I look at the price per pound and put it back on the shelf. So I was excited to get my food dehydrator and make my own! I went to Costco and got myself a two large eye of round roasts and tried out 5 different marinades, including first and foremost, this teriyaki recipe.” – April Ferre

Jerky – Teriyaki

Course: Dehydrated Foods


  • 1 Pound Eye of Round Roast or other Lean Beef
  • 1/2 Cup Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Honey
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Ginger
  • 1 to 2 Teaspoons Liquid Smoke Optional
  • 1/4 Teaspoon Curing Salt Optional


  • Trim all visible fat from beef and place in a freezer for 1 hour to partially freeze.
  • Combine remaining ingredients and mix well.
  • Slice beef into 1/4-inch thick strips with the grain for a chewier jerky or against the grain for a more tender jerky.
  • Combine beef strips and marinade in a Ziploc bag and marinate in the refrigerator for 6 to 24 hours.
  • After marinating, remove beef from marinade and pat dry with paper towels. Dry beef in a food dehydrator at 165 degrees for 4 to 6 hours. Jerky is done when beef bends and cracks, but does not break in half.

2020 Recipe – April Ferre – From Jerkyholic