KIKKOMAN TERIYAKI BEEF JERKY RECIPE
This Kikkoman teriyaki beef jerky is perfect when you're craving something salty, sweet, and delicious. Once your friends and family learn about these delectable treats, they won't be around for very long! And creating it couldn't be simpler!
Provided by Charles
Categories Snack
Number Of Ingredients 8
Steps:
- Trim the excess fat from the beef.
- If not using pre-sliced beef: freeze the beef for 1-2 hours, then slice against the grain into ¼ inch (or less) strips.
- Combine all marinade ingredients, then add beef and mix well.
- Refrigerate beef and marinade for 8-24 hours.
- Remove extra liquid from beef with a paper towel.
- Dry beef in a food dehydrator at 160 degrees F for 4-8 hours (less time for thin slices, more for thick slices).
Nutrition Facts : Calories 174 kcal, ServingSize 39.6 g, SaturatedFat 2.1 g, Fat 5.7 g, Cholesterol 81 mg, Sodium 674 mg, Carbohydrate 1.2 g, Fiber 0.3 g, Protein 27.7 g, Sugar 0.5 g
TERIYAKI BEEF JERKY
Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.
Provided by chris70
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
- Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
- Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 28.5 g, Cholesterol 26.1 mg, Fat 4.3 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 3068.5 mg, Sugar 25.9 g
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.
Provided by Michael_Simes
Categories Lunch/Snacks
Time 6h20m
Yield 3 lbs
Number Of Ingredients 16
Steps:
- 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.
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