TERIYAKI VENISON JERKY RECIPE
Provided by Elise New
Number Of Ingredients 6
Steps:
- Mix ingredients together thoroughly. If you're multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
- roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
- Cut into one inch wide strips.
- Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on your temperature and air flow).
- Store in an airtight container for up to two weeks in the refrigerator.
- Enjoy!
Nutrition Facts : ServingSize 1/4 recipe, Calories 102 calories, Sugar 11.8 g, Sodium 668.7 mg, Fat 1.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 15.6 g, Fiber 0.2 g, Protein 6.2 g, Cholesterol 17 mg
THE BEST TERIYAKI BEEF JERKY
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
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
Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 4h40m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
TERIYAKI JERKY
After borrowing my mums dehydrator, I lost my mind and started dehydrating everything. When I suddenly remembered all the gamey meat, I refuse to eat (I hate the gamey flavor), I decided to try making it into jerky, that I knew my husband at least, would like. After searching the internet over, I found this one, and added my own hutspuh to it. It turned out so well, I even like it! And everyone I've offered it to wants more. I've made it with beef, deer and elk now, and it always turns out marvelous! I hope you like as much as we have!
Provided by Luvinmyfamily
Categories Deer
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except meat and Coke.
- Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
- Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
- Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
- Strain meat, and discard juices and bag.
- Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
- When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
- Bon Appetite!
Nutrition Facts : Calories 153.6, Fat 1.9, SaturatedFat 0.7, Cholesterol 63.5, Sodium 1509.6, Carbohydrate 13.9, Fiber 0.2, Sugar 12.3, Protein 19.4
TERIYAKI BEEF JERKY
This homemade beef jerky recipe is a sweet and savory snack for your next adventure! The fresh teriyaki marinade loads the jerky with tons of great flavor, and it couldn't be easier to make.
Provided by Fresh Off The Grid
Categories Snack
Time 4h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188 kcal, Protein 9 g, ServingSize 1 serving
KIKKOMAN TERIYAKI BEEF JERKY RECIPE
This Kikkoman teriyaki beef jerky is perfect when you're craving something salty, sweet, and delicious. Once your friends and family learn about these delectable treats, they won't be around for very long! And creating it couldn't be simpler!
Provided by Charles
Categories Snack
Number Of Ingredients 8
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).
Nutrition Facts : Calories 174 kcal, ServingSize 39.6 g, SaturatedFat 2.1 g, Fat 5.7 g, Cholesterol 81 mg, Sodium 674 mg, Carbohydrate 1.2 g, Fiber 0.3 g, Protein 27.7 g, Sugar 0.5 g
TERIYAKI BEEF JERKY
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
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
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- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic powder, & dried ginger in a bowl or ziplock bag and mix well.
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- Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
- 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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- Steam the jerky, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.
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- Mix soy sauce, teriyaki sauce, smoke, and brown sugar together and pour over beef strips. Cover and let marinate in the refrigerator overnight. If you are using a food dehydrator, follow the manufacturer's directions.
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- Place the strips of beef on a wire rack that has been set on top of a jelly roll or sheet pan. The pan will collect the liquid and the wire rack will let the air circulate for better drying.
- When placing the strips on the wire rack do not overcrowd the pieces. Turn the strips two or three times during drying. This method will take 6 to 8 hours depending on the thickness of the meat.
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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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- In a mixing bowl, combine soy sauce, mirin, sugar, ginger, garlic, onion powder and black pepper. Ingredients. 1/2 Cup soy sauce. 1/4 Cup mirin or sweet cooking wine.
- With a sharp knife, slice the beef into 1/4 inch thick slices with the grain. This is much easier to do if the meat is partially frozen. Trim off any fat or connective tissue.
- Put the beef slices in a large resealable plastic bag and pour the marinade over the beef. Massage the bag so all the slices get coated with the marinade.
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