Teriyaki Smoked Beef Jerky Recipes

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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

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

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

1 beef flank steak (1-1/2 to 2 pounds)
2/3 cup reduced-sodium soy sauce
2/3 cup Worcestershire sauce
1/4 cup honey
3 teaspoons coarsely ground pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon liquid smoke

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.

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