This is a simple Teriyaki Beef Jerky recipe that can be done easily on any smoker (charcoal, propane, electric, stick burner or the oven or dehydrator). You will want to purchase a very lean cut of meat – Top Round, Eye of Round, Bottom Round, Brisket, etc.
Teriyaki Marinade Recipe
– 1/2 Cup Dark Brown Sugar
– 1 Cup Soy Sauce
– 1/4 Cup Rice Vinegar
– 1 Tablespoon Sesame Seed Oil
– 1 Tablespoon Sesame Seeds
– 1/4 Cup Sliced Ginger
– 4 Cloves Minced Garlic
– 1 Teaspoon Black Pepper
Slice the meat in 1/8 to 1/4 inch wide slices. Soak in marinade overnight.
I used presoaked Cherry wood. Start your smoker at 140 degrees F without wood chips. Place your meat in the smoker for about one hour. Then, increase your temperature to 180 degrees F and add the wood chips. Continue with this temperature until the smoke has stopped (approximately 1 to 2 hours). When the smoke has stopped, decrease your smoker temperature to 160 degrees F until finished. (Remember: 140° – 180° (smoke) – 160°). Smoke for no more than 3 hours before checking your jerky.
-If you use a preservative (example: Instacure or Prague Powder) you would only need to add 1 Teaspoon to the marinade per 5 pounds of meat.
Without Preservative: 2-3 weeks refrigerated in a sealed container.
With a Preservative: 2-3 weeks unrefrigerated in a sealed container.
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