Homemade Teriyaki Beef Jerky Food

TERIYAKI BEEF JERKY

Steps:

• Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

HOMEMADE TERIYAKI BEEF JERKY

Steps:

• 1. Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
• 2. 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.
• 3. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
• 4. Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

TERIYAKI BEEF JERKY

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.

TERIYAKI BEEF JERKY

Steps:

• Place all dry ingredients in to a glass bowl. Add liquids and blend until salt is dissolved. Place meat in a glass bowl. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and pat meat with paper towel to remove excess moisture. Place in dehydrator for 4-8 hours depending on the amount of racks. Every hour turn racks. Turn strips halfway in to drying time and continues drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness.

TERIYAKI JERKY

Steps:

• Combine all ingredients, except meat and Coke.
• Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
• Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
• Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
• Strain meat, and discard juices and bag.
• Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
• When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
• Bon Appetite!