Teriyaki Jerky
Teriyaki Jerky
Hanging from the rack in my bradley smoker. Used toothpicks to hang them. This is my preferred method. Takes longer to hang them but everything gets done at the same time.
Going in for 1 hour at 150F to dry them out some.
After 1 hour they got 4-5 hours of smoke.
Not much there but what is there are darn good.
Teriyaki Jerky for 5 lbs (beef)
3 Tbs non iodized salt
1 tsp cure 1 (5.6gms)
1 Tbs garlic granules
1 Tbs ginger pwder
1 Tbs ground mustard seed
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce (I used Veri Veri Teriyaki® blend)
4 Tbs worcestershire sauce
Combine all the ingredients, mix well
Add meat to a plastic container with lid or zip lock bag. Pour marinade into meat and combine. Try to keep meat covered with marinade and place in fridge for 8-10 hours or overnight is better. Toss meat strips in marinade every few hours. Next day take meat from marinade (don't rinse it off) place on racks and smoke/dehydrate as normal. (6-8 hours @ 150F)
Going in for 1 hour at 150F to dry them out some.
After 1 hour they got 4-5 hours of smoke.
Not much there but what is there are darn good.
Teriyaki Jerky for 5 lbs (beef)
3 Tbs non iodized salt
1 tsp cure 1 (5.6gms)
1 Tbs garlic granules
1 Tbs ginger pwder
1 Tbs ground mustard seed
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce (I used Veri Veri Teriyaki® blend)
4 Tbs worcestershire sauce
Combine all the ingredients, mix well
Add meat to a plastic container with lid or zip lock bag. Pour marinade into meat and combine. Try to keep meat covered with marinade and place in fridge for 8-10 hours or overnight is better. Toss meat strips in marinade every few hours. Next day take meat from marinade (don't rinse it off) place on racks and smoke/dehydrate as normal. (6-8 hours @ 150F)
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Very tasty looking jerky! Teriyaki jerki is my favorite. First time I used 5# of beef and got only slightly more them 2# of jerky - didn't even noticed it because it's gone so fast.... Three weeks ago I made almost 15# and between my relatives and friends (and me of course) - it's all gone!!!
Should I make 50# next time 50# ??!!
Should I make 50# next time 50# ??!!
Thanks for the kind words
50 lbs of jerky is about right but around here I would have to go get a loan to buy the beef. LOL
Beef prices are just unreal. When I find a round roast on sale I will turn it into jerky. Round roasts seem to be the cheapest ones to buy around here and are nice and lean.
Now don't get me started on the price of gas, it just went up 20 cents a liter and probably go up even more when the long weekend rolls around in May.
Been retired now 4.5 years and I just might have to go get a job to pay for food and gas.
50 lbs of jerky is about right but around here I would have to go get a loan to buy the beef. LOL
Beef prices are just unreal. When I find a round roast on sale I will turn it into jerky. Round roasts seem to be the cheapest ones to buy around here and are nice and lean.
Now don't get me started on the price of gas, it just went up 20 cents a liter and probably go up even more when the long weekend rolls around in May.
Been retired now 4.5 years and I just might have to go get a job to pay for food and gas.