Teriyaki Jerk Marinade Recipes

THE BEST TERIYAKI BEEF JERKY

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

Steps:

• Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

JAMAICAN JERK MARINADE RECIPE

Steps:

• Add all of the ingredients to a food processor. Process until smooth.
• Use immediately to marinate your chicken, pork, seafood or vegetables.

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

THE BEST TERIYAKI MARINADE

Steps:

• Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

TERIYAKI BEEF MARINADE

Steps:

• In a small bowl, mix all ingredients. Use to marinate beef.

DAD'S JERKY MARINADE

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

TERIYAKI BEEF JERKY

Steps:

• Slice the meat into ⅛ - ¼ inch thick pieces, removing as much visible fat as possible. Place in a large zip-top bag and set aside.
• Mix the soy sauce, mirin, brown sugar, minced ginger & garlic, salt, and Prague powder, if using, in a small bowl until the sugar dissolves. Pour into the zip top bag with the meat, taking care to ensure that the meat is evenly coated. Place in the fridge to marinate 12-24 hours.
• After the meat has marinated, place the strips onto your dehydrator trays. Sprinkle with sesame seeds. Dehydrate at 160F for 4-6 hours, until the meat has dried. The general rule of thumb is if you bend a piece and it cracks, it's done - if you bend a piece and it breaks it's been cooked too long.
• Remove from the dehydrator and set aside to cool completely before sealing in a bag or tupperware.
• Jerky that has been marinated with Prague powder or Instacure will last a few weeks in a sealed bag at room temperature. Jerky marinated without any cure will last two weeks in your fridge.

TERIYAKI BEEF JERKY

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.

TERIYAKI-JERK MARINADE

Steps:

• Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using.
• For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good.
• When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag.
• Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight.
• Steps 6-12 are optional and are for meats that I have used for this recipe.
• For pork steaks: Put pork steaks and sauce in a heated skillet.
• Bring to a boil, cover with a lid and turn heat down to medium-low.
• Simmer for 30 minutes or until pork steaks are done and tender.
• Serve with baked potatoes.
• The marinade is really good spooned over the baked potatoes.
• For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done.
• Serve with Marco Polo Noodles or rice.
• The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list.
• If you have leftover marinade, and want a gravy, pour it into a sauce pan.
• Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes.
• In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch.
• Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture).
• Pour over chicken and Marco Polo noodles or rice.
• For beef steaks: Grill until desired doneness and serve the way you want to.
• I am sure they would be good with baked potatoes too with some of the marinade spooned over them.

KIKKOMAN TERIYAKI BEEF JERKY RECIPE

Steps:

• Trim the excess fat from the beef.
• If not using pre-sliced beef: freeze the beef for 1-2 hours, then slice against the grain into ¼ inch (or less) strips.
• Combine all marinade ingredients, then add beef and mix well.
• Refrigerate beef and marinade for 8-24 hours.
• Remove extra liquid from beef with a paper towel.
• Dry beef in a food dehydrator at 160 degrees F for 4-8 hours (less time for thin slices, more for thick slices).

TERIYAKI MARINADE

Steps:

• Gather the ingredients.
• Combine all ingredients-soy sauce, water, brown sugar, white vinegar, vegetable oil, minced garlic, and green onions-in a medium bowl. Stir gently until the sugar is completely dissolved.
• Use immediately or store in a refrigerator, covered, for up to six to seven days after preparation.