Homemade Teriyaki Beef Jerky

Are you looking for the perfect blend of sweet and savory that enhances the natural taste of the beef and adds a delicious depth of flavor? Homemade Teriyaki Beef Jerky tastes incredible and is super simple to make. Save money and make your own with a few simple ingredients. I know you will love this easy jerky recipe.

Beef Jerky Snack

This is a tasty teriyaki beef jerky snack. It’s healthy and low carb too!

Homemade teriyaki beef jerky tastes lovely and is easy to make. Save some money and make your excellent jerky snack with just a few simple ingredients – beef, soy sauce, teriyaki sauce, liquid smoke, and brown sugar.

What Is Beef Jerky?

Jerky is lean meat sliced into thin strips and dried at a low temperature (dehydrated) so it does not spoil. Jerky is often prepared with a seasoned spice rub or jerky marinade and commonly includes sweeteners such as brown sugar.

Beef jerky is a healthy and nutritious snack that is high in protein and low in carbs.

You can make sweet teriyaki beef jerky easily anytime with our recipe.

What Is the Best Cut of Beef for Making Homemade Beef Jerky?

You want a lean cut of meat with the least possible amount of fat. Fat will spoil and ruin jerky. Here’s a list of cuts of beef that work very well:

• Eye of Round: One of the best tender and most economical cuts of meat for making beef jerky. 
• Bottom Round (Rump Roast): Least tender of the rounds, but still makes excellent jerky.
• Top Round: More tender than bottom round and less tender than eye of round.
• Sirloin Tip: Second most tender of the rounds. A bit more expensive and not quite as popular for making beef jerky.
• Flank Steak: More expensive but great jerky meat. 
• Ground Meat (90% lean meat): Makes jerky that is easier to chew with a very different texture. Find out how to make ground beef jerky.

How to Slice Meat for Homemade Beef Jerky

Before slicing, trim away any visible fat. How you slice your meat when making beef jerky makes for a more tender jerky or chewier jerky. 

Slicing with the grain = chewy/tougher jerky

Slicing against the grain = less chewy/softer jerky

Tip: A jerky slicer will give you the same-sized strips of meat that will dry evenly.

Tenderize Your Meat: You can slice the meat with the grain and tenderize it by beating it with a meat mallet to break up the muscle fibers and make the jerky a little less chewy. 

Here’s a link for a more detailed description of how to prepare your meat for jerky.

Ingredients

Here’s a list of what you need:

• Teriyaki sauce
• Soy sauce
• Liquid smoke
• Brown sugar
• Lean Rump Roast

How to Make Teriyaki Beef Jerky

1. Slice beef into thin strips.
2. Mix the teriyaki marinade with soy sauce, teriyaki sauce, liquid smoke, and brown sugar in a large bowl. Whisk together the mixture until it is well combined.

3. Pour marinade over the sliced beef.

4. Cover and let the jerky strips marinate in the refrigerator overnight.
5. Place the marinated beef strips in a food dehydrator.

6. Follow the manufacturer’s directions for drying jerky.

How Long to Dehydrate Beef Jerky?

When making dehydrator beef jerky, you should aim to find that sweet spot with a nice chew without being too brittle. Generally, dehydrating jerky could take anywhere between 5–15 hours depending on the following factors: 

Meat Thickness: A range between 1/8–1/4 inch will give you good texture without making it too difficult to dry your jerky.

Dehydration Method: You can dry jerky in a food dehydrator, an oven, or even in the sun. Dehydrator beef jerky is the quickest method. 

Salt and Marinade: Salt draws moisture out of the meat and helps draw flavor from the marinade or rub into the jerky. If you have a wet marinade, blot thoroughly before dehydration. 

Dehydrator Temperature: To kill pathogens, jerky must be heated all the way through to 160°F. Once this internal temperature has been reached, lower the heat to around 130–140°F. 

How to Make Teriyaki Beef Jerky in the Oven

If you do not have a food dehydrator, you can use this oven method:

1. Heat oven to 175°F.
2. Place the teriyaki marinated beef strips on a wire rack set on a jelly roll or sheet pan.
3. Dry the strips in the oven for 6 to 8 hours, turning them two or three times during drying.

How to Check If Your Homemade Beef Jerky Is Done

There are a couple of ways to check the jerky: 

Bend Test:

Allow a piece of jerky to cool for 5–10 minutes then bend the jerky at a 90-degree angle. If any moisture is squeezed out, the jerky needs more drying time. If properly dried, the jerky will almost fray where it’s bent and not crack or snap.

Chew Test:

After bending the jerky and everything seems okay, give the jerky a chew. The texture should be almost leathery and chewy without being moist or soft. If it’s brittle or sharp, it’s been overdried.

What is the best way to store homemade beef jerky?

Proper storage is essential to keep homemade beef jerky fresh and tasty for as long as possible. Here are some tips on the best way to store homemade beef jerky:

1. Cool and Dry Place: Store the beef jerky in a cool and dry place. A pantry, cupboard, or a drawer in your kitchen is ideal.
2. Airtight Container: Use an airtight container to store the beef jerky. This can be a Ziploc bag or a plastic or glass container with a tight-fitting lid. This will help to prevent moisture from getting in, which can cause the jerky to spoil or become soggy.
3. Room Temperature: Keep the beef jerky at room temperature. It does not need to be refrigerated or frozen as long as it is stored in an airtight container.
4. Avoid Direct Sunlight: Keep the beef jerky away from direct sunlight, as the heat can cause the fats in the jerky to spoil or become rancid.
5. Consume within the ideal shelf life: Homemade beef jerky will have a shelf life of around 2-3 months, but it’s always best to consume it before the expiration date to ensure maximum freshness.

By following these storage tips, you can keep your homemade beef jerky fresh, tasty, and safe to eat for as long as possible.

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Check out more of my tasty snack recipes and easy beef recipes here on CopyKat!

Recipe by Judy Chatham 2000.