The Best Teriyaki Beef Jerky

Submitted by Michael_Simes

"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."

 

• Ready In: 6hrs 20mins
• Ingredients: 16
• Yields: 3 lbs

ingredients

• 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)
• 2 cups Worcestershire sauce
• 1 1⁄2 cups teriyaki sauce
• 3 teaspoons liquid smoke
• 1 cup soy sauce
• 4 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon cayenne powder
• 4 teaspoons black pepper
• 1 tablespoon sea salt
• 1 1⁄4 tablespoons red pepper flakes
• 4 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon maple syrup
• 3 bamboo skewers
• aluminum foil

directions

1. Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
2. Mix ingredients in extra large bowl with whisk until completely blended.
3. If beef is more than one inch thick, slice across to create equal thickness.
4. Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
5. Incorporate beef into ingredients to cover.
6. Marinate beef overnight.
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. Hang beef skewers across oven rack so beef hangs freely.
9. Cover entire oven rack with skewers of meat.
10. Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
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. Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
13. Once finished,
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. Remove beef strips from skewers and store them in an airtight container.

Reviews

[denadenise]

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 sliced....so meaty !! Just wanted to give you a high five

 

[Annabel K.]

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.

 

[RayVic]

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.

 

[Kirk D.]

Use 1/2 c apple cider vinegar and 1/2c soy sauce smoke with apple wood! Best jerky I ever made!!

 

[Andrew S.]

Ok i have made alout of jerky in my life but this one takes the cake great job but i whould use some apple vinager insted of soy souce it tast alout better i spent weeks profecting you recipy and it needs apple vinager trust me