The Best Teriyaki Beef Jerky

"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."
photo by Michael_Simes photo by Michael_Simes
photo by Michael_Simes
photo by Michael_Simes photo by Michael_Simes
photo by Michael_Simes photo by Michael_Simes
photo by Michael_Simes photo by Michael_Simes
photo by Michael_Simes photo by Michael_Simes
Ready In:
6hrs 20mins
3 lbs




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

Questions & Replies

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  1. hairtina9
    What if I want jerkey that is a little on the tender side? This my first attempt. Thanks in advance.
  2. Paul G.
    Wondering if this should have curing salt in it? I've made this this weekend and it was awesome! Usually doesn't last long, but was curious about the cure
  3. daniel w.
    Can I make this in my power air fryer pro?
  4. dtinsley
    How can I print recipe
  5. donentz1990
    I'm wondering how to make teriyaki beef jerky sweet and if it works using a dehydrator


  1. 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 meaty !! Just wanted to give you a high five
  2. 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.
  3. 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.
  4. Kirk D.
    Use 1/2 c apple cider vinegar and 1/2c soy sauce smoke with apple wood! Best jerky I ever made!!
  5. 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


  1. Andrew S.
    I used apple vinager insted of soy souce it was a hole lot better
  2. jay.ramey
    I added a cup of Southern Comfort and cut back the liquid smoke by half because I marinated for 48-50 hours. It gave it a nice texture and seemed to enhance the teriyaki flavor.



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