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Classic Teriyaki Beef Jerky

Classic Teriyaki Beef Jerky

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Prep Time 30 minutes
Cook Time 6 hours
Marinate 6 hours
Total Time 12 hours 30 minutes
Course Appetizer
Cuisine American, Japanese
Servings 10

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Prepare the Beef

  1. Freeze the beef for 1-2 hours to firm it up for slicing.
  2. 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.
    Precision Slicing of Fresh Beef Strips on a Wooden Cutting Board

Make the Marinade

  1. 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

  1. Place the beef strips in a resealable plastic bag or shallow dish and pour the marinade over the top.
  2. Mix well to ensure all pieces are coated. Seal and refrigerate for 6-24 hours, turning occasionally to ensure even marination.
    Marinated Beef Strips Sealed in Teriyaki Sauce with Sesame Seeds

Prepare for Drying

  1. If using a dehydrator, arrange the beef strips in a single layer on the trays, ensuring they don’t overlap.
  2. 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

  1. Dehydrator: Dry at 160°F for 4-6 hours, checking for doneness around the 4-hour mark.
  2. Oven: Dry for 4-6 hours, keeping the door slightly ajar to allow moisture to escape.

Check and Store

  1. The jerky is done when it bends without breaking and is dry to the touch.
  2. Let it cool completely before storing in an airtight container. For longer shelf life, refrigerate or freeze.