Teriyaki beef jerky sounds different, right? It’s a new favorite snack in my household, and I suggest you give it a try next time you want to make a snack.
Make Your Snacks Better With This Teriyaki Beef Jerky
What’s in this recipe?
As you may have guessed, teriyaki sauce is truly the star of the show, but other ingredients make a difference too. I came up with this marinade because I was craving something umami and sweet, but all I had was leftover beef that needed to be used.
So, why not try something new? I knew right away this was my chance to get creative and mix my favorite flavors. To start, I use soy sauce, which can be gluten-free if you want. Other alternatives to use include tamari sauce, liquid aminos, coconut aminos, and diluted teriyaki sauce.
Then I looked over, and there was pineapple juice, and the rich tartness, saltiness, and umami of the soy work perfectly with the sweetness in this juice. However, you can still use other juices, like apple, peach, or grapefruit.
Finally, I added my favorite ingredients, onion powder, ginger, garlic, and pepper. But these are just my taste, so you can use other great condiments like garlic powder, red pepper flakes, lemongrass, and dried mushrooms.
To get the flavors truly infused, I marinated my beef in the refrigerator for about 4 hours. This allows the meat to soak up all the aromas and flavors.
Lastly, it was drying time! I do it in my oven for around 6 hours, checking on the jerky constantly. Afterward, though, I suggest you place the jerky in the oven at 275 degrees F for an extra 10 minutes. This last step kills microorganisms and helps you beef jerky stay safe.
I love eating this jerky as a snack, but I also put it in sandwiches, salads, and side dishes. Use this recipe to change things up a bit in your kitchen!
Teriyaki Beef Jerky
2 lb (900 g) beef steak, ideal is a low-fat marinating steak
2/3 cup (160 ml) soy sauce
1/2 cup (120 ml) pineapple juice
1/2 tsp onion powder
1 tbsp grated ginger
2 cloves garlic, peeled, crushed
1/2 tsp pepper
- Cut the steak into 1/4 inch (2.5 cm) thick slices. To avoid bacterial contamination, pre-soak them in 5% strength white vinegar. After 10 minutes, drain and set aside.
- Combine all ingredients and mix until the salt is dissolved.
- Prepare jerky meat in a glass container with tight-fitting lid.
- Pour marinade over meat, ensuring it is completely covered. Add water if necessary.
- Refrigerate for at least 4 hours or overnight.
- Drain meat of marinade.
- Place meat in dehydrator and dry at 160 F (71 C) for 4 – 6 hours.
- Place jerky in the oven and heat to 275 F (135 C) for 10 minutes to kill any pathogens on meat.
- Cool completely before storing in an airtight container.