How To Make Teriyaki Beef Jerky In A Dehydrator Recipe
Introduction
Teriyaki beef jerky is a deliciously flavorful and chewy snack perfect for on-the-go or whenever you crave a savory treat. Using a dehydrator to make this jerky allows the beef to absorb rich teriyaki flavors while drying to the perfect texture.
Ingredients
- 2 lbs top round, sliced ¼ or ⅛-inch thick
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ¼ cup light brown sugar
- ¼ teaspoon finely chopped ginger
- 1 garlic clove, minced
- ¼ cup pineapple juice
- 1 tablespoon sesame seeds (optional)
Instructions
- Step 1: Slice the beef across the grain into ¼ to ⅛-inch thick pieces, or ask your butcher to do this.
- Step 2: In a bowl, mix together the sesame oil, soy sauce, light brown sugar, minced garlic, pineapple juice, chopped ginger, and sesame seeds.
- Step 3: Place the beef slices and marinade into a gallon-size plastic bag, then move the contents around until the meat is well coated with the marinade.
- Step 4: Refrigerate and marinate the beef for 12 to 24 hours to let the flavors fully develop.
- Step 5: Drain and discard the marinade from the beef slices.
- Step 6: Arrange the marinated beef on the wire trays of your dehydrator. You may gently pat away any excess dripping liquid if needed, but avoid drying off the marinade.
- Step 7: Set the dehydrator to 165°F and dry the beef for 4 to 6 hours, checking periodically.
- Step 8: To test for doneness, remove a piece and let it cool for at least 5 minutes. When bent, it should slightly crack but not break.
- Step 9: Once done, serve your jerky immediately or store leftovers.
Tips & Variations
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
- If you don’t have pineapple juice, you can substitute with orange juice or apple cider for a different flavor profile.
- Using ⅛-inch thick slices will yield chewier jerky, while ¼-inch slices will be a bit more tender.
Storage
Store leftover teriyaki beef jerky in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, freeze the jerky in a sealed bag for up to 3 months. To enjoy, bring refrigerated or frozen jerky back to room temperature or warm slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef for jerky?
Yes, lean cuts like flank steak or eye of round also work well for jerky. Just make sure to slice thinly and remove excess fat to prevent spoilage.
Do I need a dehydrator to make beef jerky?
A dehydrator ensures even drying and control over temperature, but you can also use an oven set to a low temperature around 160-170°F. Just keep the oven door slightly open to allow moisture to escape.
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How To Make Teriyaki Beef Jerky In A Dehydrator Recipe
- Total Time: 12 hours 15 minutes to 24 hours 15 minutes
- Yield: Approximately 8 servings 1x
Description
Learn how to make delicious homemade Teriyaki Beef Jerky using a dehydrator. This easy recipe features thinly sliced top round beef marinated in a flavorful blend of soy sauce, sesame oil, brown sugar, pineapple juice, garlic, and ginger, then dried to perfection. Enjoy a perfect balance of sweet and savory flavors in this protein-packed snack that’s great for on-the-go or anytime craving.
Ingredients
Beef
- 2 lbs top round, sliced ¼ or ⅛-inch thick slices
Marinade
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ¼ cup light brown sugar
- ¼ teaspoon ginger, finely chopped
- 1 garlic clove, minced
- ¼ cup pineapple juice
- 1 tablespoon sesame seeds (optional)
Instructions
- Slice the Beef: Cut the beef across the grain into ¼ to ⅛-inch thick slices, or ask your butcher to slice it for you to ensure even thickness.
- Prepare the Marinade: In a bowl, combine sesame oil, soy sauce, light brown sugar, finely chopped ginger, minced garlic, pineapple juice, and sesame seeds (if using). Mix thoroughly until the sugar dissolves and ingredients are evenly blended.
- Marinate the Beef: Place the sliced beef and marinade mixture into a gallon-size plastic bag. Seal and move the contents around to ensure all meat slices are fully coated with the marinade. Refrigerate and marinate for 12 to 24 hours to allow flavors to penetrate.
- Drain and Pat Dry: After marinating, drain and discard the marinade. Lay out the beef slices on paper towels and lightly pat any excess liquid to reduce dripping while dehydrating, but avoid drying the meat too much.
- Arrange in Dehydrator: Place the marinated beef slices in a single layer on the wire trays of your dehydrator, making sure pieces do not overlap to allow even drying.
- Dehydrate the Beef: Set your dehydrator temperature to 165°F (74°C) and dry the beef slices for 4 to 6 hours. Check for doneness periodically after 4 hours.
- Test for Doneness: Remove a piece of jerky and let it cool for at least 5 minutes. When bent, it should slightly crack but not snap in half. If it’s still too flexible, continue dehydrating and check again in 30-minute intervals.
- Serve and Store: Once done, enjoy your homemade teriyaki beef jerky as a delicious snack. Store any leftovers in an airtight container to maintain freshness.
Notes
- For best results, slice beef cold or partially frozen to achieve uniform thin slices.
- Do not overlap beef slices in the dehydrator trays to ensure consistent drying.
- Marinating longer (up to 24 hours) intensifies flavor but does not affect drying time significantly.
- If you don’t have a dehydrator, you can use a low oven set to about 170°F with the door slightly ajar to mimic dehydration.
- Adjust sweetness by modifying the brown sugar quantity according to preference.
- Store jerky in a cool, dry place and consume within 1-2 weeks for best taste and safety.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: Japanese-American
Keywords: Teriyaki beef jerky, homemade beef jerky, dehydrator recipe, teriyaki marinade, protein snack, jerky snack
