The Best Teriyaki Beef Jerky
Indulge your snack cravings with "The Best Teriyaki Beef Jerky," a homemade recipe that combines bold, savory flavors with a touch of sweetness. Crafted from tender cuts of top round or flank steak, this jerky is marinated in an irresistible blend of soy sauce, brown sugar, honey, Worcestershire sauce, and pineapple juice, balanced perfectly with garlic, onion, and ground ginger. The optional red pepper flakes add just the right amount of heat for those who enjoy a spicy kick. Ideal for meal prepping or road trip snacking, this recipe provides step-by-step instructions for using either an oven or a food dehydrator, ensuring easy customization of texture and taste. With a combination of tender chew and classic teriyaki zing, this beef jerky is a must-try for jerky enthusiasts looking to elevate their homemade snack game.
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Recipe Information
Ingredients
- 2 lbs Beef (top round or flank steak, trimmed of fat)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 2 tbsp Worcestershire sauce
- 0.25 cup Pineapple juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Ground ginger
- 0.5 tsp Crushed red pepper flakes (optional, for spice)
- 1 tsp Black pepper
Instructions
Place the beef in the freezer for 1-2 hours to firm it up slightly (this makes it easier to slice).
Use a sharp knife to slice the beef into thin strips, about 1/4 inch thick, cutting against the grain for tender jerky or with the grain for chewier jerky.
In a medium mixing bowl, whisk together the soy sauce, brown sugar, honey, Worcestershire sauce, pineapple juice, garlic powder, onion powder, ground ginger, crushed red pepper flakes (if using), and black pepper to create the teriyaki marinade.
Place the beef strips into a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for 12-24 hours, turning occasionally to evenly marinate the meat.
After marination, preheat your oven to 175°F (80°C) or set a food dehydrator to the meat setting (approximately 160°F).
Remove the beef from the marinade and pat dry with paper towels to remove excess liquid. This helps achieve the right jerky texture.
Lay the beef strips in a single layer on wire racks set over baking sheets (if using an oven) or the trays of the dehydrator, ensuring they do not overlap.
Bake or dehydrate the beef for 6-8 hours, checking occasionally. The jerky is done when it's dry to the touch but still slightly pliable when bent.
Allow the jerky to cool completely before storing in an airtight container or resealable bag. For optimal freshness, store in the refrigerator if not consumed within a few days.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.7 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
