Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture. (not frozen like a rock, just firm) Beef is so much easier to slice when its semi-frozen. Sprinkle it on right before dehydrating. Her recipes range from Grandmas favorites to the latest food trends. Once this internal temperature has been reached, lower the heat to around 130140F. It's easy to make homemade teriyaki beef jerky. Pour marinade over the sliced beef. Friends and I have been using this recipe for years. 1 lb Beef Eye of Round Roast or Venison Marinade cup soy sauce 1 tablespoon rice vinegar 2 tablespoon honey 2 tablespoon brown sugar 1 teaspoon sesame oil 1 teaspoon garlic powder 1 teaspoon dried ginger Optional teaspoon Curing Salt (Prague Powder #1) Equipment Electric Smoker Colander Instructions Cool man! Perhaps not paper-thin (which is kind of impossible with beef), but somewhere in the to of an inch zone. Here are some tips on the best way to store homemade beef jerky: By following these storage tips, you can keep your homemade beef jerky fresh, tasty, and safe to eat for as long as possible. I found your web site and recipe and followed it all but the amounts of black pepper and liquid smoke, I cut back on them. The less exposure to air the better, and its a good idea to keep out of direct light. Teriyaki is one of the most consumed flavors of beef jerky today, so it goes with out saying that you need a great teriyaki beef jerky recipe on hand for when those cravings hit. Because this recipe calls for a 2-3 pound roast you can get away with using 1/2 teaspoon of cure. of delicious, savory jerky that youll be able to enjoy for weeks to come. Let me know how it turns out! I've made this my own with Pork Loin, Skip the Liquid Smoke, and to give it some kick, I add 1/2 tsp of ground Cyan Pepper to give it what I call Afterburn. The first step of the beef jerky-making process (no matter what type of beef you end up using) is to trim off as much visible fat from your beef as possible. Ill try this jerky recipe also! Slice the beef strips into a size of your liking. There are two schools of thought on this: We tend to favor slicing against the grain, but its totally up to you. It all depends on how far you want to go to minamize potential bacteria. Awesome stuff. So if youre ready to start making your own beef jerky, youve come to the right place. You then want to place the meat on a clean cookie sheet and flash freeze the meat for approximately 20 minutes while preparing the rest of the wet and dry ingredients (Step 2). Recipies that I've found on here with serving size listed all seem to be 70g per serving. If you do not have a dehydrator you may use your oven. This can be accomplished by running your knife underneath it, lifting up a tab of fat, and shaving away at a shallow angle with your knife. Hang beef skewers across oven rack so beef hangs freely. After slicing even thinner strips of meat, put the strips back in the ziplock bag and pour in the marinade. Allow the jerky to steam like this for 15 minutes. If you want a little extra something, now is a great time to dust with some additional sesame seeds. , and check on it occasionally to ensure that it isnt being cooked. Mix together and if the meat isn't soggy, you might be able to add 1 more tbsp of teriyaki marinade. Slicing with the grain = chewy/tougher jerky, Slicing against the grain = less chewy/softer jerky. Are you looking for the perfect blend of sweet and savory that enhances the natural taste of the beef and adds a delicious depth of flavor? Wouldn't the Prague be needed just like it was in the regular beef jerky recipe? I get great results with just an oven and some wooden skewers. This has all of the right elements with a slight Asian inspired flare. Its easy to slice the beef with a knife at home IF you follow this one trick! Beef jerky can become over dehydrated if left in for too long, so you will want to pull it before 100% of the water has evaporated. That's awesome Carl. Hello! Going to try this recipe slightly modified. I am disabled n was thinking of making jerky n selling to bars, small stores ect but can I make money on it.n sell for how much. When it comes to making your own beef jerky, it all starts with getting the best cuts of beef for jerky-making. Store the containers at room temperature for up to 2 weeks. Also, dont be discouraged by the 6 hours and 20 minutes cook time noted above in the introduction because the process is much faster and easier than it seems. But while, , nothing can compare to the delectable, savory flavor of specially prepared, , especially when flavored with the perfect marinade blend of, If youd care to try creating this spectacular jerky for yourself, please continue reading to follow the. Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Trimming the beef now will help the teriyaki beef jerky last longer when finished. Soak the skewers in water overnight, string meat onto said skewers, and drape through the bars of an oven grate (I recommend lining the bottom of your oven with foil). Good flavor, but this came out painfully salty for me- I made it exactly as written without the optional tenderizer and smoke. Glad it turned out tasting great for you Mike. Yep. Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon. Spice!!! Slice the meat into strips against the grain, making them between 1/8 to 1/4 inch thick. (-) Information is not currently available for this nutrient. Cover and marinate in the refrigerator for 8 hours or overnight. Open the lid, and remove the beef. I gave the mix a four star but may upgrade that based on how my batch turns out. Cover and let marinate in the refrigerator overnight. . I would lower the teriyaki marinade to 2 tbsp and leave the rest the same (including the 1 tbsp of liquid smoke). It came out very dry, like pieces of bark. Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end. I am going to add brown sugar to the recipe to try to retain the sweetness after adding cure. Set the jerky strips aside. It does however further prevent bacteria from growing, extend the shelf life of the finished jerky, and will give it a more 'jerky' flavor everyone is used to. Tenderize Your Meat:You can slice the meat with the grain and tenderize it by beating it with a meat mallet tobreak up the muscle fibers and make the jerky a little less chewy. This is for venison jerky if that makes any difference. Remove from the bag, and enjoy. Get daily tips and expert advice to help you take your cooking skills to the next level. Just remember not to add any fats/oils to your jerky marinade (lots of grilling marinades call for fats) if you plan on storing it for any length of time. Oven baked teriyaki beef jerky is very easy to make and the trick is in the marinade. Check out my page on making safe jerky. Ive also heard people mention that slicing with the grain can cause your jerky to fall apart, but I havent experienced that personally. Press out all the air, seal, and marinate for at least 6 hours (overnight works great). Required fields are marked *. to help you get through your workday. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce are perfect for road trips, camping, and snacking. A recently sharpened knife will make this process so much easier (and safer!) Remove from oven; cool completely. Thank You for making your recipes printable! I would cut the Teriyaki Marinade to only 2 tbsp and keep the remaining ingredients the same. Making your own beef jerky just cant be beat, in my opinion. You dont want to pound them into mush. The jerky will be finished when it bends and cracks, but does not break in half. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Seal it up and shake it thoroughly; you want the teriyaki to hit every crevice of the meat in generosity. I have put together a page onstoring beef jerkyand steps you can take to make your jerky have an extended shelf life. The next thing is to make sure you properly tenderize your meat. If you use garlic or onion salt, or the jerky will be too salty. Remove beef strips from skewers and store them in an airtight container. that you may have missed during the first step of the process. Food Safety is very important, don't leave raw meat out on the counter! Yes! You can make delicious tasting beef jerky using either. Arrange beef strips in single layer on wire racks placed on 15x10x1-in. Old Fashioned Meatloaf Recipe with Crackers, Best Ever Homemade Bubba Gump Shrimp Recipe. Let me know how they turn out! If your dehydrator doesnt get warm enough you could finish it off in the oven at a higher temperature. N.B., to assist with air circulation, either set your oven to convection (if thats an option), or wedge open the oven door a tad with a wooden spoon. Mandarin Beef Provides the "Master Antioxidant" Glutathione. Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays. Allow to cool for several hours before storing in air tight containers. homemade beef jerky, Keto, Low Carb, teriyaki beef jerky, (sliced 1/8 thick by 2 2 1/2 wide strips). He never would give up his recipe, but I know it contained We will give instructions for both methods, but if you want to get serious about making jerky then you will want to consider picking up a dehydrator. How to Slice Meat for Homemade Beef Jerky, How to Make Teriyaki Beef Jerky in the Oven, How to Check If Your Homemade Beef Jerky Is Done. 2 tablespoons dark brown sugar 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 2 teaspoons kosher salt 246 Show detail Preview View more I have seen his video on making jerky with a box fan without any heat. Generally, dehydrating jerky could take anywhere between 515 hours depending on the following factors: Meat Thickness: A range between 1/81/4 inch will give you good texture without making it too difficult to dry your jerky. Heres how to get tasty jerky from each: The real secret, whether smoker, oven, or dehydrator, is to prep your jerky before drying. Firm beef is much easier to cut. Thanks for signing up! Make sure there is space between each piece. If you liked this recipe for teriyaki beef jerky, youre sure to love these other tasty jerky recipes from Hey Grill Hey. If properly dried, the jerky will almost fray where its bent and not crack or snap. If youre using your oven, preheat to 160F or as low as you can set it. How to Make the Best 5-Ingredient Homemade Beef Jerky (Easy! Your email address will not be published. I like to enhance the flavors of the garlic and onion by adding some extra, but these to are already incorporated into the teriyaki sauce. Just before I put this inside my used my electric smoker, I added fresh cracked black pepper on the meat directly. That should do it! If you are dead set on NOT heating the jerky and only using the Alton Brown Method, make sure to use a curing salt. With all good marinades, you need a balance of sweet, savory, and spicy. It's hard to beat a good teriyaki jerky! Learn how to make your own flavorful and tender beef jerky using either a dehydrator or an oven! If you are making 5 pounds, double the entire marinade recipe and add 1 full teaspoon of the curing salt. Mandarin Beef is High in Protein and Helps Improve Muscle Mass. The entire site has been incredibly helpful. Let the meat sit and dry for between 5 and 6 hours, and check on it occasionally to ensure that it isnt being cooked. beef round, cut into 1/2-inch thick strips. If beef is more than one inch thick, slice across to create equal thickness. Apple Cider Vinegar Black Pepper Beef Jerky (Yum!) ** Nutrient information is not available for all ingredients. If you dont use the curing salt, your finished jerky will last up to 2 weeks in the refrigerator in an airtight bag. Against the grain = more tender. You will also see white fibers in the meat. Thanks for sharing your recipes and adding a calculator at print to help regulate the ingredient amounts! Only draw back, lots of friends come after me for Jerky and Smoked Candy Salmon. Drain off and dry the jerky sticks. No butcher around? Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. If any moisture is squeezed out, the jerky needs more drying time. If you do use the cure, your jerky can last up to 2 weeks at room temperature in an airtight bag. Lay the beef strips out in a single layer on the wire rack. Also, do you recommend using meat tenderizer seasoning in making beef jerky? 2015-2023 VanDuffie Media LLC | Fresh Off The Grid. Teriyaki Beef Jerky Marinade Recipe 1 cup low-sodium soy sauce Juice from one orange 1 cup brown sugar 2 cloves garlic (crushed, or 2 teaspoons garlic powder) 1/2 onion (finely chopped or 2 teaspoons onion powder) 1 tablespoon grated ginger (2 teaspoons ginger powder) 1 tablespoon red pepper flakes 1 tablespoon honey 1/2 teaspoon salt 2. Eye of round or top sirloin are both good options. Pat them dry and get ready to start dehydrating! Just like with BBQ sauces, the marinade is the secret X factor in every beef jerky recipe. Set a timer! Our goal is to make it easy for you to enjoy great food in the great outdoors. These include: Are you looking for a source of one-of-a-kind, deliciously flavorful jerky to enjoy throughout the day while providing a quick burst of energy? Cook at around 170F for ~4-5 hours, then let cool for at least 6 hours. Hi! There are so many differences between regular & low sodium soy sauce, different kinds of salt (kosher, sea salt, etc), and of course individual preference. So while a nicely marbled ribeye steak might be great for searing, all that intermuscular fat will be no good for making jerky. In terms of thickness, you want to slice the beef as thin as you can. You get so much flavor when you dry the meat yourself, and you have more control over the final result. We had this marinating for about 18 hours, the longer the marinade process the more intense teriyaki flavor the beef jerky will have! Thanks for the info on the dehydrator too. I don't think you can be too safe. Just made this recipe today, with the milanesa top round. Vacuum sealing is a good option, if possible. Follow the manufacturers directions for drying jerky. I used top round and will stick with that cut next time too. Dry the strips in the oven for 6 to 8 hours, turning them two or three times during drying. Eat well every day, love your diet and maintain a good relationship with food by using my incredibly easy-to-make (and soul-satisfying) healthier recipes. The multi tier rack from Amazon worked great. Using paper towels, blot any beads of oil on jerky. The cure will extend the shelf life of the beef jerky and also make it shelf stable. I will post on the results. Seal container and turn to coat. Whisk until the salt has dissolved. So whats to be done? Preheat the oven to 160F / 71C, or the lowest setting it will go. The beef slices need to retain some structure! Hickory liquid smoke give a great flavor! Leave a review so I can see how you liked it! The nutrition data for this recipe includes the full amount of the marinade ingredients. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours. Looking forward to trying out your method before our summer road trip. The vast majority of that time will be spent with the beef drying in your oven, so you can kick back and take the time to relax while your homemade jerky is being prepared. Place the beef strips in a large freezer zip-top bag. Test using a cooled piece. 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Trying out your method before our summer road easy teriyaki beef jerky recipe for searing, all intermuscular...