Teriyaki Jerky
by Nick
SERVINGS
3 pounds scale / convert
INGREDIENTS
3 lb. beef
1-1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground ginger
1 tsp. salt.
1 tbsp. liquid smoke (optional)
1 tbsp. black pepper (optional)
INSTRUCTIONS
Cut all the fat off the meat, then cut the meat into strips. Put it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size.
OR
Use a dehydrator (recommended). Flip the meat and rotate drying racks for even drying.
CHEF COMMENTS
Sufficient for about 3 pounds of meat. If you have less meat then use less ingredients.
TAGS
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2 Recipe Reviews
Gary Y
reviewed Teriyaki Jerky
Not too bad on taste but you are way off on yeild. It is usually 1 lb of jerky for every 3 lbs of meat. Also the timing was way off. To do jerky right, it will take about 6-9 hours, depending on the dryness you want.
mabel
reviewed Teriyaki Jerky
Nick you are right on for flavor! Totally love the recipe. I used a dehydrator and got great results. Thank you so much!!!
