Bishops Teriyaki Beef Jerky Recipes

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THE BEST TERIYAKI BEEF JERKY



The Best Teriyaki Beef Jerky image

I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.

Provided by Michael_Simes

Categories     Lunch/Snacks

Time 6h20m

Yield 3 lbs

Number Of Ingredients 16

5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)
2 cups Worcestershire sauce
1 1/2 cups teriyaki sauce
3 teaspoons liquid smoke
1 cup soy sauce
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne powder
4 teaspoons black pepper
1 tablespoon sea salt
1 1/4 tablespoons red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
3 bamboo skewers
aluminum foil

Steps:

  • Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
  • Mix ingredients in extra large bowl with whisk until completely blended.
  • If beef is more than one inch thick, slice across to create equal thickness.
  • Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
  • Incorporate beef into ingredients to cover.
  • Marinate beef overnight.
  • Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
  • Hang beef skewers across oven rack so beef hangs freely.
  • Cover entire oven rack with skewers of meat.
  • Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
  • Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
  • Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
  • Once finished,
  • Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
  • Remove beef strips from skewers and store them in an airtight container.

TERIYAKI BEEF JERKY



Teriyaki Beef Jerky image

Make and share this Teriyaki Beef Jerky recipe from Food.com.

Provided by foodart

Categories     Healthy

Time 3h

Yield 1 pound

Number Of Ingredients 12

1 lb london broil beef, sliced across the grain into 1/8 to 1/4 inch thick strips
1 tablespoon brown sugar
1/4 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 tablespoon corn syrup
1/2 cup orange juice
1 teaspoon soy sauce
1 teaspoon liquid smoke
1/4 cup water
2/3 cup teriyaki marinade

Steps:

  • Place all dry ingredients in to a glass bowl. Add liquids and blend until salt is dissolved. Place meat in a glass bowl. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and pat meat with paper towel to remove excess moisture. Place in dehydrator for 4-8 hours depending on the amount of racks. Every hour turn racks. Turn strips halfway in to drying time and continues drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness.

Nutrition Facts : Calories 1054, Fat 32.9, SaturatedFat 13.6, Cholesterol 294.8, Sodium 10278.7, Carbohydrate 74.5, Fiber 1.1, Sugar 56.2, Protein 109.7

TERIYAKI BEEF JERKY



Teriyaki Beef Jerky image

Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.

Provided by chris70

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 12h15m

Yield 12

Number Of Ingredients 7

2 cups teriyaki sauce
1 cup soy sauce
1 cup brown sugar
1 dash Worcestershire sauce
¼ pound fresh pineapple, peeled
2 cloves garlic
2 pounds beef round, cut into 1/2-inch thick strips

Steps:

  • Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
  • Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
  • Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
  • Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 28.5 g, Cholesterol 26.1 mg, Fat 4.3 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 3068.5 mg, Sugar 25.9 g

BISHOP'S TERIYAKI BEEF JERKY



Bishop's Teriyaki Beef Jerky image

After searching the web thru what seemed like a gazillion variants of the same recipe, I noted a few common ingredients and added few twists. I hope you enjoy my take on everyone's favorite jerky!

Provided by bishop916

Categories     Meat

Time 6h15m

Yield 1 1/2 lbs after drying, 4-6 serving(s)

Number Of Ingredients 15

1 (1 1/4 ounce) package Hawaiian Luau marinade
1/4 cup cooking oil
1/3 cup apple cider vinegar
1 1/2 cups Pepsi
1 cup teriyaki sauce
2/3 cup Worcestershire sauce
1/2 cup soy sauce
1/2 teaspoon cayenne powder
1/2 tablespoon red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon corn syrup
3 lbs sliced carne asada meat (or any suitable red meat)
bamboo skewer (for oven drying)
aluminum foil (for oven drying)

Steps:

  • Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
  • Marinade meat strips for 12+ hours.
  • Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
  • For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!

Nutrition Facts : Calories 380.7, Fat 13.8, SaturatedFat 1.8, Sodium 5229.4, Carbohydrate 57.4, Fiber 0.6, Sugar 47.1, Protein 8.3

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  • Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
  • While the meat is hardening in the freezer, add all ingredients in a plastic bag or container with a tight fitting lid.
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  • Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
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