TERIYAKI BEEF JERKY
Posted: Fri Jan 13, 2012 3:36 pmTERIYAKI BEEF JERKY
A teriyaki, soy sauce, orange juice, and honey marinade flavors beef jerky made from London broil. Plan ahead to marinate overnight as well as 8 to 12 hours of drying time. You may make this jerky in a standard oven or in a dehydrator.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes (Or less)
Ingredients:
•1 Tablespoon brown sugar
•1-1/2 teaspoons kosher salt
•1 teaspoon onion powder (not onion salt)
•1/2 teaspoon garlic powder (not garlic salt)
•1/4 teaspoon freshly ground black pepper
•2/3 cup bottled teriyaki marinade
•1/2 cup of no-pulp orange juice
•1/4 cup of water
•1 Tablespoon honey
•1 teaspoon soy sauce
•1 teaspoon liquid smoke
•1 pound London broil, sliced across the grain into 1/8 to 1/4-inch thick strips
Preparation:
If you partially freeze the beef just until ice crystals form, it will be much easier to cut the thin strips.
In a medium, nonreactive bowl, whisk together brown sugar, salt, onion powder, garlic powder, and pepper. Add teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke. Whisk until salt has dissolved.
Place London broil beef strips in a large freezer ziptop bag. Add marinade to the bag, seal, and toss to coat the meat. Unseal, squeeze out all the air, reseal, and refrigerate 24 to 36 hours.
Pat strips dry with paper towels. Distribute beef strips in a single layer on dehydrator racks. Dry for 4 to 8 hours, turning racks every hour, and turning jerky strips over midway through the drying process.
When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
A teriyaki, soy sauce, orange juice, and honey marinade flavors beef jerky made from London broil. Plan ahead to marinate overnight as well as 8 to 12 hours of drying time. You may make this jerky in a standard oven or in a dehydrator.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes (Or less)
Ingredients:
•1 Tablespoon brown sugar
•1-1/2 teaspoons kosher salt
•1 teaspoon onion powder (not onion salt)
•1/2 teaspoon garlic powder (not garlic salt)
•1/4 teaspoon freshly ground black pepper
•2/3 cup bottled teriyaki marinade
•1/2 cup of no-pulp orange juice
•1/4 cup of water
•1 Tablespoon honey
•1 teaspoon soy sauce
•1 teaspoon liquid smoke
•1 pound London broil, sliced across the grain into 1/8 to 1/4-inch thick strips
Preparation:
If you partially freeze the beef just until ice crystals form, it will be much easier to cut the thin strips.
In a medium, nonreactive bowl, whisk together brown sugar, salt, onion powder, garlic powder, and pepper. Add teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke. Whisk until salt has dissolved.
Place London broil beef strips in a large freezer ziptop bag. Add marinade to the bag, seal, and toss to coat the meat. Unseal, squeeze out all the air, reseal, and refrigerate 24 to 36 hours.
Pat strips dry with paper towels. Distribute beef strips in a single layer on dehydrator racks. Dry for 4 to 8 hours, turning racks every hour, and turning jerky strips over midway through the drying process.
When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
