Honey Teriyaki Beef Jerky Recipe

Teriyaki II Beef Jerky Jerkyholic

WebMay 4, 2020 · Instructions. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze. While …

Rating: 4.3/5(35)
1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.

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Homemade Teriyaki Sugar Free Beef Jerky Hey Grill, Hey

WebJan 6, 2021 · Instructions. Make the marinade. Combine all ingredients for the sugar free teriyaki marinade in a gallon sized zip top bag. Marinate …

Rating: 3/5(1)
1. Make the marinade. Combine all ingredients for the sugar free teriyaki marinade in a gallon sized zip top bag.
2. Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours.
3. Preheat the smoker. Preheat your smoker (or oven) to approximately 170-175 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
4. Smoke the jerky. Take the meat out of the marinade and place it directly on the grill grates, jerky rack, or cooling rack and smoke/cook for 2-3 hours or up to 5 hours. Flip the jerky after the first hour, and check to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy.

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Teriyaki Beef Jerky Hey Grill, Hey

WebDec 9, 2020 · Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Preheat your oven or smoker. …

Rating: 4.9/5(25)
1. Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
2. Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
3. Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.
4. Steam the jerky, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.

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