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Teriyaki Beef Jerky is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce.

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00:00:17 - How to make jerky marinade
00:03:09 - What cut of beef to use for jerky
00:04:05 - How to marinate jerky
00:06:15 - How to dehydrate jerky
00:07:23 - How to smoke jerky



Ingredients

1 2-3 pound eye of round roast sliced thin against the grain
Teriyaki Marinade
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
1 inch knob fresh ginger sliced
4 cloves garlic sliced
1 Tablespoon sesame oil
1 Tablespoon sesame seeds
1 teaspoon black pepper
Instructions

Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.

Preheat your smoker or oven to approximately 170 degrees F.

Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.

Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.

**Recipe note! The video says 1 teaspoon of curing salts. 1 teaspoon will cure 5 pounds of meat. For a 2-3 pound roast, the correct amount is 1/2 teaspoon. Use 1 teaspoon if you double the recipe.

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