Teriyaki Beef Jerky Recipe

Beef: Thinly sliced top round or flank steak, ideal for jerky due to its lean nature.

Soy sauce: Provides a salty and umami base for the marinade.

Brown sugar: Adds sweetness and helps balance the saltiness of the soy sauce.

Mirin: A sweet rice wine that enhances the flavor profile with a subtle sweetness.

Sesame oil: Adds a rich, nutty flavor to the marinade.

Garlic powder: Infuses the jerky with a robust garlic flavor.

Onion powder: Adds depth and a hint of sweetness to the marinade.

Ground black pepper: Provides a mild heat and enhances the overall flavor.

When slicing the beef for your teriyaki beef jerky, make sure to cut against the grain. This will result in a more tender texture, making it easier to chew. Additionally, for a more intense flavor, consider marinating the beef for up to 24 hours. When laying the slices on the dehydrator trays, ensure they do not overlap to allow for even drying.

• thinly sliced beef (top round or flank steak) - Substitute with thinly sliced chicken breast: Chicken breast can provide a similar texture and absorbs marinades well, making it a good alternative for those avoiding red meat.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile to soy sauce.

• brown sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slightly different but pleasant flavor to the marinade.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar can mimic the sweet and tangy profile of mirin.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil substitute, though it will lack the nutty flavor of sesame oil.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped fresh onion: Fresh onion can offer a more intense and fresh flavor compared to onion powder.

• ground black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile, with a slightly different taste that can add a unique twist.

• Ensure the teriyaki beef jerky is completely cooled before storing to prevent condensation, which can lead to mold.
• Use an airtight container, such as a glass jar or a vacuum-sealed bag, to maintain freshness and prevent exposure to air and moisture.
• Store the container in a cool, dark place, like a pantry or cupboard, where the temperature remains consistent.
• For longer storage, place the jerky in the refrigerator. This can extend its shelf life up to 1-2 months.
• If you plan to keep the jerky for an extended period, consider freezing it. Place the jerky in a vacuum-sealed bag or a freezer-safe ziplock bag, removing as much air as possible.
• Label the bags with the date of preparation to keep track of their freshness.
• When ready to enjoy, thaw the frozen jerky in the refrigerator overnight. Avoid microwaving, as it can alter the texture and flavor.
• For optimal taste and texture, consume the jerky within 6 months if frozen.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the teriyaki beef jerky on a baking sheet lined with parchment paper.
  3. Heat for about 10-15 minutes, or until warmed through. Keep an eye on it to prevent over-drying.

• Microwave Method:

  1. Place the teriyaki beef jerky on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-second intervals until warmed to your liking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the teriyaki beef jerky in a steamer basket over the simmering water.
  3. Cover and steam for 5-7 minutes, or until the jerky is warmed through and slightly rehydrated.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add the teriyaki beef jerky and cover with a lid.
  3. Heat for 5-10 minutes, turning occasionally, until the jerky is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the teriyaki beef jerky in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 30-45 minutes. This method helps retain the jerky's moisture and flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 250°F (120°C).
  2. Place the teriyaki beef jerky in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the beef slices evenly.

• Refrigerator: Used to marinate the beef slices for at least 4 hours or overnight to enhance flavor.

• Dehydrator: A device to dry out the marinated beef slices at a controlled temperature, ensuring they become chewy and dry.

• Dehydrator trays: Trays that hold the beef slices in a single layer within the dehydrator for even drying.

• Knife: A sharp tool to thinly slice the beef, ensuring uniform thickness for consistent drying.

• Cutting board: A surface to safely slice the beef before marinating.

• Airtight container: Used to store the cooled jerky, keeping it fresh and preventing moisture from getting in.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, mirin, sesame oil, garlic powder, onion powder, and black pepper ahead of time and store it in the fridge.

Use a meat slicer: Invest in a meat slicer to quickly and uniformly slice the beef.

Batch process: Marinate and dehydrate larger quantities of beef at once to save time on future batches.

Quick chill: Freeze the beef for 30 minutes before slicing to make it easier to cut thinly.