Homemade teriyaki beef jerky is a simple recipe, when you have the right ingredients and tools. The good news is that it’ll allow you to save money, while providing your family with a plethora of delightful options!
It’ll work equally well with turkey jerky, and virtually any kind of meat. If you’re dissatisfied with the conventional meat options with high sodium and questionable processing, or don’t know what to do with a whole turkey, then you’re in luck!
Here’s everything you need to know about making jerky at home.
Before the beef jerky marinade
Select the kind of meat you wish to use. We recommend lean meats, because fat content will spoil long before the dehydrated meat. For beef jerky, we’ve chosen an eye of round roast, however you can use any cut, including lean ground beef.
Store the whole meat in your freezer for about 30 minutes. This’ll make it easier to make clean, precise cuts. Between ¼” and 1/8” slices are ideal, however thicker cuts will take longer to cook and dry thoroughly, which can lead to tougher meat.
You can tenderize your meat, via multiple options. The first method is to cut the meat against the grain to cut open its natural structure of fibers. For even softer meat, you can smash it with a meat tenderizer mallet, as well.
Another option is to use a beef jerky marinade that contains citric ingredients. Wine, ale, apple cider vinegar, salt, ginger and coffee all work well, with varying flavor, mineral and nutritional content.
Teriyaki as a beef jerky marinade
Teriyaki sauce is a simple recipe, with relatively few ingredients. You can modify it to match your preferred texture of meat, as well as flavor, mineral and nutritional content. That’s exactly what we’ve done with the following, a teriyaki marinade recipe for beef.
- 2 lbs. beef roast
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- 2 tbsp. brown sugar
- 1 onion, chopped
- 1 tbsp. olive oil
- 1 clove minced garlic
- ½ tsp. ginger powder
- Salt & pepper
Combine all of the ingredients in a large, sealable container. Add the beef slices, fully submerged, and marinate in the fridge for 8-24 hours.
If you don’t like the hint of apple cider vinegar, you can easily replace it with wine, pineapple juice, extra ginger, and even coffee grounds.
Versatile options for your teriyaki beef jerky
You can use a beef jerky seasoning, instead of marinade. Aside from changing the proportion and selection of ingredients, you can also alter how you use them when making jerky.
For example, you can use your beef jerky dehydrator to dry the teriyaki sauce. Simply pour it ¼” thick inside the solid dehydrating trays and desiccate it until it’s brittle. When you’re ready to use it, grind it in a food processor and press it directly into the meat.
You can dehydrate the individual ingredients, as well. For example, take a large supply of onion, garlic and ginger, then dry them on separate trays. This will allow you to save money by purchasing in bulk, while working as food preservation, for when you need it.
A quality dehydrator will be able to dehydrate multiple foods without blending flavors. They’ll feature an air flow mechanism that ventilates air and vapor externally, rather than between the trays.
To the beef jerky oven
You don’t need a 1000 watt dehydrator, unless you’re making batches of jerky in excess of 10 trays. The quality of the dehydrator, and the company who manufactures it, is of primary importance.
Set your meat dryer to 165 degrees F. Place the marinated or seasoned slices of beef on the trays, leaving space between each for thorough and even cooking. After 4-5 hours, check the jerky for texture and an internal temperature of 160 degrees F.
A 5 tray dehydrator is efficient, and you can get even more volume out of a model that delivers 600 watts of power!