Teriyaki Jerk Marinade Food

TERIYAKI JERKY MARINADE RECIPE - (4.4/5)

Steps:

• 1. In a small bowl, combine all ingredients (except meat). Mix well. 2. Place meat three or four layers deep in a container, spooning beef jerky marinade mixture over each layer. 3. Cover tightly. 4. Marinate six to 12 hours in the refrigerator, stirring occasionally. 5. place in a single layer on the dryer trays and dehydrate to the desired texture.

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.

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.

TERIYAKI-JERK MARINADE

Steps:

• Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using.
• For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good.
• When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag.
• Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight.
• Steps 6-12 are optional and are for meats that I have used for this recipe.
• For pork steaks: Put pork steaks and sauce in a heated skillet.
• Bring to a boil, cover with a lid and turn heat down to medium-low.
• Simmer for 30 minutes or until pork steaks are done and tender.
• Serve with baked potatoes.
• The marinade is really good spooned over the baked potatoes.
• For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done.
• Serve with Marco Polo Noodles or rice.
• The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list.
• If you have leftover marinade, and want a gravy, pour it into a sauce pan.
• Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes.
• In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch.
• Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture).
• Pour over chicken and Marco Polo noodles or rice.
• For beef steaks: Grill until desired doneness and serve the way you want to.
• I am sure they would be good with baked potatoes too with some of the marinade spooned over them.

TERIYAKI SAUCE AND MARINADE

Steps:

• Bring mirin to a boil in a saucepan over high heat.
• Reduce heat to medium-low, and simmer for 10 minutes.
• Pour in soy sauce, rice vinegar, sesame oil, and sugar.
• Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes.
• Store in a tightly sealed container in the refrigerator.

JAMAICAN JERK MARINADE

Steps:

• Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
• Reserve 1/2 cup to be used as a dipping sauce or baste.
• Add meat to marinade and refrigerate for 30 minutes to overnight.
• Then grill when you are ready.

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!

BRILLIANT JAMAICAN JERK MARINADE

Steps:

• In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
• In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
• Mix thoroughly.
• Whisk in orange juice, vinegar, lime juice, and soy sauce.
• Slowly drizzle in oil, whisking constantly.
• Add the reserved scallion mixture; stir to combine.
• Let rest at least one hour.
• Wash chicken, pork, or fish well, pat dry and place in a bowl.
• Add sauce; rub in well.
• Cover and refrigerate overnight.
• Before cooking, scrape paste off of the meat.
• Grill over charcoal.
• You may add water-soaked allspice berries to the coals for smoke and additional flavor.
• Serve with Jamaican "rice and peas".

JAMAICAN JERK MARINADE

Steps:

• In a small bowl mix together vinegar, lime juice, oil, and molasses.
• Stir in onions and habaneros.
• Heat small skillet over high heat; when hot, add cinnamon stick, cloves, allspice, and peppercorns.
• Swirl spices around until they become hot and very fragrant; do not burn.
• Remove from heat.
• Add spices to liquid mixture and stir in salt, mixing all together.
• Use marinade on chicken, pork, or goat, marinating several hours, preferably overnight.

EASY TERIYAKI SAUCE/MARINADE

Steps:

• In a bowl whisk all ingredients together until no brown sugar granules remain.
• Pour over chicken, beef or pork.
• Marinate a minimum of 6 hours or up to 24 hours.