How To Make Teriyaki Beef Jerky
Brimming with spices, this teriyaki beef jerky recipe serves sweet and smoky bites, made with beef flank steak marinated in a sweet and smoky sauce.
Serves:
Ingredients
- 5lbsbeef flank steak
- 2cupsworcestershire sauce
- 1½cupsteriyaki sauce
- 3tspliquid smoke
- 1cupsoy sauce
- 4tsponion powder
- 2tspgarlic powder
- 1tspcayenne powder
- 4tspblack pepper
- 1tbspsea salt
- 1¼tbspred pepper flakes
- 4tbspbrown sugar
- 2tbsphoney
- 1tbspmaple syrup
Instructions
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Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
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Mix ingredients in extra large bowl with whisk until completely blended.
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If beef is more than 1-inch thick, slice across to create equal thickness. Cut beef between ⅛ to ¼-inch thick slices, in addition to trimming as much fat off the meat as possible.
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Incorporate beef into ingredients to cover. Marinate beef overnight.
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Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving 1-inch on each end.
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Hang beef skewers across oven rack so beef hangs freely.
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Cover entire oven rack with skewers of meat.
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Place aluminum foil on the 2nd oven rack at the very bottom of the oven to help catch drippings.
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Set oven to lowest temperature and leave door ajar on hinge, letting beef sit for approximately 5 to 6 hours or until dry.
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Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
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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.
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Remove beef strips from skewers and store them in an airtight container. Enjoy!
Nutrition
- Calories: 729.38kcal
- Fat: 27.22g
- Saturated Fat: 11.22g
- Monounsaturated Fat: 11.01g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 41.85g
- Fiber: 1.26g
- Sugar: 28.73g
- Protein: 75.94g
- Cholesterol: 220.32mg
- Sodium: 5315.92mg
- Calcium: 220.51mg
- Potassium: 2070.14mg
- Iron: 11.14mg
- Vitamin A: 15.19µg
- Vitamin C: 10.90mg
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