Go Back
Homemade beef jerky is a culinary adventure that blends tradition and personalization, and our savory teriyaki beef jerky recipe stands out as a quintessential option for both jerky enthusiasts and newcomers alike. This flavorful snack is not only perfect for satisfying your hunger on road trips or hikes, but it also serves as a protein-packed treat for meal prep or a healthy on-the-go option. The beauty of making your own jerky lies in the ability to customize the flavors to suit your palate, and this teriyaki version is a delectable fusion of sweet and savory that will leave you craving more.

Homemade Beef Jerky

Discover the art of making savory teriyaki beef jerky at home with this easy-to-follow recipe. Perfect for snacking on road trips or hikes, this protein-packed treat balances sweet and savory flavors that will keep you coming back for more. Learn how to select the right cuts of beef, create an irresistible marinade, and master the drying process for delicious results. Elevate your jerky game and enjoy a customizable snack that’s healthier than store-bought options!
Print Recipe Pin Recipe

Ingredients
  

2 pounds of lean beef (such as flank steak or sirloin)

1/4 cup soy sauce

1/4 cup teriyaki sauce

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for heat)

1 tablespoon sesame oil (optional for extra flavor)

Instructions
 

Prepare the Beef:

    - Begin by placing the beef in the freezer for about 1-2 hours until it's partially frozen. This will make slicing it into thin strips much easier.

      - Once firm, remove the beef and slice it against the grain into thin strips, around 1/4 inch thick.

        Make the Marinade:

          - In a large mixing bowl, combine soy sauce, teriyaki sauce, brown sugar, honey, garlic powder, onion powder, ground ginger, black pepper, red pepper flakes (if using), and sesame oil. Whisk the ingredients together until the brown sugar is dissolved and the mixture is well combined.

            Marinate the Beef:

              - Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag.

                - Refrigerate for at least 4 hours, or preferably overnight, to allow the beef to absorb the flavors.

                  Prepare for Drying:

                    - Preheat your oven to 175°F (80°C). If you have a dehydrator, you can use that as well.

                      - Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet to allow for air circulation.

                        Arrange the Beef:

                          - Remove the beef from the marinade and pat it dry with paper towels to eliminate excess moisture. This step helps improve the drying process.

                            - Lay the beef strips in a single layer on the wire rack, making sure the pieces do not touch each other.

                              Dry the Jerky:

                                - Place the baking sheet with the wire rack in the preheated oven. Leave the oven door slightly ajar to allow moisture to escape (you can use a wooden spoon to prop it open).

                                  - Dry the beef for 4-6 hours, flipping the strips halfway through, until the jerky is firm but still slightly pliable (it shouldn't be brittle).

                                    Cool and Store:

                                      - Once done, remove the jerky from the oven and let it cool completely on the rack.

                                        - Store the cooled jerky in an airtight container or zip-lock bag. It can be kept at room temperature for a couple of weeks or refrigerated for longer shelf life.

                                          Prep Time, Total Time, Servings: 15 min | 6 hrs | 4-6 servings