Smoked Teriyaki Beef Jerky

Smoked Teriyaki Beef Jerky

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!

Serves: 4

Ingredients needed:

  • 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

Process:

  • 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!

Enjoy!

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