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Jerky - Teriyaki

Course: Dehydrated Foods

Ingredients

  • 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

Instructions

  • 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.