Teriyaki Beef Jerky
Ingredients:
- 2 lbs lean beef (e.g., top round, flank steak), sliced 1/8–1/4 inch thick
- ½ cup teriyaki sauce
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Optional: 1 teaspoon chili powder for heat
Instructions
- In a bowl, combine teriyaki sauce, soy sauce, brown sugar, garlic powder, black pepper, salt, and chili powder (if using). Mix until the sugar dissolves.
- Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for 12–24 hours.
- Preheat your dehydrator or oven to 160°F (71°C).
- Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on dehydrator trays or wire racks set over baking sheets.
- Dry the beef for 4–6 hours, or until it reaches your desired level of dryness and chewiness.
- Allow the jerky to cool completely before storing in airtight containers.
Original Beef Jerky
Ingredients:
- 2 lbs lean beef (e.g., eye of round), sliced 1/8–1/4 inch thick
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon meat tenderizer (optional)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Instructions:
- In a bowl, combine soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer (if using), black pepper, red pepper flakes, onion powder, and garlic powder. Mix well.
- Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 12 hours, preferably overnight.
- Preheat your oven to 175°F (79°C). Line baking sheets with aluminum foil and place wire racks on top.
- Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on the wire racks.
- Bake for 3–4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
- Allow the jerky to cool completely before storing in airtight containers.