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Smoked Teriyaki Beef Jerky on Electric Smoker

5 from 2 votes
Prep Time1 day
Active Time3 hours
Total Time1 day 3 hours

Ingredients

  • 1 lb Lean Beef I used London broil (chuck)
  • 1/3 cup Kikkoman Teriyaki Sauce
  • 1/4 cup Bachans Original Japanese Barbecue Sauce
  • 1/4 cup McClure's Creamed Honey
  • 1 tsp 16 Mesh Black Pepper
  • 1 tsp Granulated Garlic

Instructions

Slicing and Marinating Beef Jerky

  • If you bought your jerky unfrozen, put into your freezer for 30 minutes. This makes slicing easier.
    1 lb Lean Beef
  • If you prefer tender jerky, slice it against the grain. If you prefer jerky with a "tug" slice with the grain.
    In both instances, make the slices 1/8 - 1/4" thick.
  • Once sliced, weigh your beef jerky with an electronic food scale. My jerky was 340.9g.
  • Add the beef jerky to a zip lock bag and place in your refrigerator while you prepare your marinade.
  • To a pot add your ingredients in the specified quantities.
    Note: The amount of liquid ingredients I used are for my specific weight of my jerky. To see how I ascertained these values, scroll up in the article.
    Using more meat would require more marinade.
    1/3 cup Kikkoman Teriyaki Sauce, 1/4 cup Bachans Original Japanese Barbecue Sauce, 1/4 cup McClure's Creamed Honey, 1 tsp 16 Mesh Black Pepper, 1 tsp Granulated Garlic
  • Set your heat to LOW. The goal here isn't to simmer or boil the ingredients. All you're doing is allowing the honey to be well combined with the other ingredients.
  • Once combined, take off the heat and allow to cool.
  • Once cooled, add marinade to the ziplock bag with the beef jerky.
  • Roll the bag closed to force out air and then lock the top. Place in your refrigerator to marinate for at least 2 hours. I marinated overnight.

Smoking the Jerky

  • The next day, get your smoker ready by preheating it to 180F.
  • Get your beef jerky and place in your smoker. You could technically place right on the grates, evenly spaced out, however I prefer to hang from skewers.
  • To hang, simply put one end of the jerky on the skewer and space them out so none of the strips are touching.
  • Once on the skewers, place on the grates so that they hang between the grates. Again, be mindful that none of the pieces touch.
  • Once hanging, close the smoker door and then add your wood chips. I used 3 cherry wood chips.
  • After 45-60 minutes, add another 3 cherry wood chips.
  • I know from experience that beef jerky cut to 1/8 - 1/4" will be done after around 3 hours. So I set a timer for 3 hours.
  • After 3 hours the jerky was done - verified by bending a piece and looking at the cross section. You should see a distinct "spider webbing."
  • From there, place in a new ziplock bag or paper bag and allow to cool with the top open. This will allow the jerky to aerate.
  • Once cooled, close the top and store in a cool dry place.
    I also find that the flavor of smoked beef jerky improves the next day.