Beef Jerky has always been a favorite growing up, especially the teriyaki flavored jerky! A fond memory of this treat was snacking on the road when our family vacation would cross many states. Although I have always favored the sweetness of the teriyaki, I have grown to a more bold liking. I added a smokey taste to the mix and I am so pleased with the outcome of the flavor combination.
Jerky requires a lot of time to make, but the preparation is quite simple. I was still able to do everything I needed to do throughout the day. So as intimidating as the time commitment was, I was still overall pleased about how smooth this trial and (lack of error) there was!
- 2 Pounds Round Eye Steak
- 1/2 Cup Worcestershire Sauce
- 3/4 Cup Teriyaki Sauce
- 2 Tbsp Kappa brand Black Maple (http://www.kappafoods.com/products/black-maple/ )
- 1/4 Cup Soy Sauce
- 2 Tsp Sesame Oil
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Black Pepper
- 1 Tsp Salt
- 2 Tbsp Brown Sugar
- 1/2 Tsp Red Pepper Flakes
- 1 Tbsp Honey
- Before I prepared the marinade, I put the chunk of meat in the freezer for about 20-30 minutes. This helped getting a nice clean cut for a favored size.
- Mix all of the ingredients together and mix well in a bowl big enough for meat slices to be accommodated as well.
- After the meat is well chilled, cut in about 1/4 inch slices against the grain.
- With a gallon size ziplock bag, place sliced meat and marinade together and mix well to ensure full coverage.
- Place in refrigerator to marinate for 8- 10 hours.
I used my oven to cook my Jerky. I had the temperature set to the lowest degree which was 170 degrees Fahrenheit. I also had adjusted my racks to the highest rack and lowest rack used. The bottom was lined with aluminum foil for minimal clean up and catch any excess marinade.
- After taking the meat from out of the bag, I patted dry the slices. (Make sure the red pepper flakes are evenly distributed.)
- I used water soaked wooden skewers that you can find in just about any grocery store to hang the Jerky.
- I hung about 6 slices on each skewer making sure they don’t touch each other, and enough room to hold the ends when removing from oven.
- The cooking time did take about 7-8 hours. My marinade was dark as it was, so after the cooking was done, it looked as of a charred color, but depending on your oven settings it could potentially require more or less time. You can check my simply ripping into a piece!