Teriyaki beef jerky is the ultimate snack—savory, sweet, and packed with flavor in every chewy bite. The teriyaki marinade combines the umami of soy sauce, the sweetness of brown sugar, and the zing of ginger and garlic, making this jerky irresistibly good.
Classic Teriyaki Beef Jerky
Prep Time 30 minutes mins
Cook Time 6 hours hrs
Marinate 6 hours hrs
Total Time 12 hours hrs 30 minutes mins
Course Appetizer
Cuisine American, Japanese
Sharp knife
Cutting board
Mixing bowl
Resealable plastic bag or shallow dish
Dehydrator (preferred) or oven
Baking sheet and wire rack (if using an oven)
For the Marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup pineapple juice optional, for added sweetness and tenderness
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes optional, for a spicy kick
- 1 tbsp sesame oil
For the Jerky
- 2 lbs lean beef top round, flank steak, or sirloin
Prepare the Beef
Freeze the beef for 1-2 hours to firm it up for slicing.
Using a sharp knife, slice the beef into thin strips (about 1/8–1/4 inch thick), cutting against the grain for a tender texture or with the grain for a chewier jerky.
Make the Marinade
In a mixing bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, onion powder, black pepper, red pepper flakes, and sesame oil until combined.
Marinate the Beef
Place the beef strips in a resealable plastic bag or shallow dish and pour the marinade over the top.
Mix well to ensure all pieces are coated. Seal and refrigerate for 6-24 hours, turning occasionally to ensure even marination.
Prepare for Drying
If using a dehydrator, arrange the beef strips in a single layer on the trays, ensuring they don’t overlap.
For oven drying, preheat to 170°F (or the lowest temperature setting). Place a wire rack on a baking sheet and arrange the beef strips on the rack.
Dry the Jerky
Dehydrator: Dry at 160°F for 4-6 hours, checking for doneness around the 4-hour mark.
Oven: Dry for 4-6 hours, keeping the door slightly ajar to allow moisture to escape.
Check and Store
The jerky is done when it bends without breaking and is dry to the touch.
Let it cool completely before storing in an airtight container. For longer shelf life, refrigerate or freeze.
Pairings
Pair teriyaki beef jerky with:
- A crisp lager or pale ale for a snack-and-drink combo.
- Dried fruits and nuts for a trail mix-inspired treat.
- Fresh veggies and hummus for a balanced snack platter.
FAQs
1. What type of beef works best for jerky?
Lean cuts like top round, bottom round, sirloin, or flank steak are ideal. Avoid cuts with excess fat as fat doesn't dehydrate well and can spoil.
2. Can I use ground beef instead?
Yes, but you’ll need a jerky gun to shape the ground meat into strips. Use at least 90% lean ground beef.
3. How long does homemade jerky last?
When stored in an airtight container at room temperature, it lasts up to 2 weeks. Refrigerated or frozen, it can last up to 2-3 months.
4. Can I make this without a dehydrator?
Absolutely! An oven works just as well. Just keep the temperature low and ensure proper airflow by propping the door open slightly.
