Teriyaki Jerky Marinade Recipe 445 Food

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 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 MARINADE

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

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!

BISHOP'S TERIYAKI BEEF JERKY

Steps:

• Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
• Marinade meat strips for 12+ hours.
• Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
• For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!

TERIYAKI MARINADE

Steps:

• Mix garlic and brown sugar.
• Then add rest of ingredients, mix well.
• Marinate pork chops or chicken breast for 1 hour at room temperature or if you prefer overnight in the refrigerator.
• Grill or bake accordingly.

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.