I find most teriyaki jerky to be lackluster.
Most recipes can be improved by swapping the bad Soy Sauce everyone uses for Tamari Soy Sauce.
Beef to Use for Beef Jerky
This recipe is for 1 lb of london broil or top round.
If you can’t find this cut, use:
- Round tip
- Eye of Round
- Brisket Flat
- Flank Steak
Slicing the Meat for Jerky
If the meat is unfrozen, put into your freezer for 1 hour. This will make slicing far easier.
- For softer jerky – slice against the grain.
- For jerky with a “tug” – slice with the grain.
If you need help with identifying the grain direction, check out this article.
When slicing, you want to slice to around 1/8″ – 1/4″ thick.
Dylan’s Wicked Simple Teriyaki Beef Jerky Marinade Ingredients
Combine in a mixing bowl:
- 1/2 Cup Kikkoman Teriyaki Sauce
- 1/4 Cup Tamari Sauce
- 1/4 Cup Water
- 1/4 Cup Molasses
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
- 1/2 tbsp ground Ginger
- 1/4 Tsp of Citric Acid*
* If you don’t have citric acid, use 1 Tablespoon of Lemon Juice.
Marinating the Jerky Meat
In a ziplock bag add your marinade and sliced jerky meat.
Marinate in the bag for at least 2 hours but ideally overnight for 16+ hours.
Heat Treating the Beef Jerky
The reason for heat treating is to kill microbes and because it will allow you to dehydrate at a lower temperature – which results in softer jerky.
Pre-heat your oven to 350F.
Line a baking sheet with aluminum foil and top the pan with an oven safe cooling rack.
Place marinated jerky strips on cooling rack.
Once preheated, place baking sheet in the oven on the middle rack for 10 minutes.
While your jerky heat treats, set your dehydrator to 130F.
Dehydrating the Jerky
Once the beef jerky is heat treated, transfer the meat to your dehydrator trays ensuring none of the strips overlap.
Allow the meat to dehydrate for at least 3 hours.
Checking for Doneness
After 3 hours, start checking for doneness.
Take smaller pieces out that you suspect are done and allow them to cool for 5 minutes.
Bend/tear them – if you see spider webbing, they’re done.
Here’s an example:
If they feel like rubber or the tears have hues of pink/red, they’re not done and need to keep dehydrating.
Storing the Jerky
As the jerky finishes, transfer to a ziplock bag with the top open. This will allow the jerky to aerate as it cools.
Once cooled, zip the top and store in a cool, dry, dark place.
Wicked Simple Teriyaki Beef Jerky
An Elevated Version of a Common Marinade
Prep Time5 minutes mins
Active Time4 hours hrs
Marination Time16 hours hrs
Total Time20 hours hrs 5 minutes mins
Slicing and Marinating Jerky
Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick.
1 lb London Broil (top round)
In a bowl combine the marinade ingredients in the specified quantities. Ensure the molasses is well combined.
1/2 Cup Kikkoman Teriyaki Sauce, 1/4 Cup Tamari Sauce, 1/4 Cup Water, 1/4 Cup Molasses, 1 Tsp Granulated Garlic, 1 Tsp Granulated Onion, 1/2 tbsp Ground Ginger, 1/4 Tsp Citric Acid
In a non-reactive container or ziplock bag, add your marinade and sliced jerky. Massage the marinade into the beef.
Put in your refrigerator to marinate for 2 hours.Ideally, you'd marinate overnight for 16+ hours.
Heat Treating the Jerky
Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
Pre-heat your oven to 350F.
Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
Allow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
Once cooled, bend the jerky.
If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.
Storing the Jerky
Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.
If you don’t have citric acid use 1 Tablespoon of Lemon Juice.
