Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Best Teriyaki Beef Jerky Recipe
    Lost? Site Map

    The Best Teriyaki Beef Jerky

    The Best Teriyaki Beef Jerky. Photo by Michael_Simes

    1/5 Photos of The Best Teriyaki Beef Jerky

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Michael_Simes's Note:

    I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
    2. 2
      Mix ingredients in extra large bowl with whisk until completely blended.
    3. 3
      If beef is more than one inch thick, slice across to create equal thickness.
    4. 4
      Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
    5. 5
      Incorporate beef into ingredients to cover.
    6. 6
      Marinate beef overnight.
    7. 7
      Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
    8. 8
      Hang beef skewers across oven rack so beef hangs freely.
    9. 9
      Cover entire oven rack with skewers of meat.
    10. 10
      Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
    11. 11
      Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
    12. 12
      Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
    13. 13
      Once finished,
    14. 14
      Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
    15. 15
      Remove beef strips from skewers and store them in an airtight container.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on June 10, 2013


      Michael....YUMMMO>>>>>. THIS is by far the best beef jerky i have ever tasted. Thank you soooo much for sharing the recipe. I brought some of my creations to work today and my co-workers are in love to :) So i took the liberty to link them with this & i think i will share on my facebook page.......I actually put alil more brown sugar in mine...bcuz the sweeter the better i say...I used sirloin steak thinly meaty !! Just wanted to give you a high five

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2013

      Shouldn't have made this, now my favourite snack has become everyone else's! I have been eating shop bought for ages, safe in the knowledge that neither my husband, nor my three children would go near it. Your recipe, on the other hand, has proved to be completely irresistible. I made the first batch using a kilo of beef, thinking it would last for ages. Nope.<br/>It was just too delicious to survive long. I am now making it in 3 1/2 kilo batches. Thank you. The best I have ever tasted, and it's made at home. Lush.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2013


      My goodness. How wonderful to find this recipe. Most excellent! This will be the only jerky recipe we use. We have been tweaking it for our personal tastes and found that the sauce ingredients contained enough salt that we now skip the sea salt and it is every bit as yummy. We love the zing it has as well and he maple and honey just add this special thing. We prepare it on The Big Green Egg.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for The Best Teriyaki Beef Jerky

    Serving Size: 1 (3726 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2020.0
    Calories from Fat 640
    Total Fat 71.1 g
    Saturated Fat 29.1 g
    Cholesterol 612.3 mg
    Sodium 15416.4 mg
    Total Carbohydrate 105.0 g
    Dietary Fiber 3.1 g
    Sugars 74.2 g
    Protein 228.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes