Teriyaki beef jerky recipe
Teriyaki Beef Jerky
This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Looking for a delicious and easy-to-make snack? Look no further than this homemade Teriyaki beef jerky recipe. Made with tender strips of beef marinated in a flavorful Teriyaki sauce, this jerky is the perfect combination of sweet and savory. With just a few simple ingredients and a little bit of patience, you can create a batch of mouthwatering jerky that will keep you coming back for more. So grab your dehydrator or oven, and get ready to enjoy this addictive and protein-packed treat!
Keywords: Teriyaki beef jerky, homemade, snack, sweet and savory, dehydrator
Teriyaki beef jerky recipe details
Homemade teriyaki flavored beef jerky.
Ready in: 16 hours
Ingredients
Serves: 8- 2 pounds beef roast, sliced 1/2 inches thick
- 2 cups teriyaki sauce
- 1 cup soy sauce
- 1 cup brown sugar
- dash Worcestershire sauce
- 1 (4 ounce) can pineapple, drained
- 2 cloves garlic
Preparation method
Prep: 8 hours | Cook: 8 hours1. Stir together the teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl. Place pineapple and garlic in food processor or blender and blend until smooth. Add pineapple and garlic mixture to sauce.
2. Pour mixture into a 1 gallon resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator over night or for 6 to 8 hours.
3. Place meat on smoker for 6 to 8 hours. The meat should remain a little chewy but not crisp. Store jerky in the refrigerator.
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Teriyaki beef jerky recipe
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