Kikkoman Teriyaki Beef Jerky Food

KIKKOMAN TERIYAKI BEEF JERKY RECIPE

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).

THE BEST TERIYAKI BEEF JERKY

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.