Beef "TeriJerky"

Last week I posted a recipe for a Teriyaki sauce that is free from gluten, soy, refined sugars and shady additives.
I described how it suddenly hit me how much I missed Teriyaki flavor.
And how I then made some.
After that, I of course started thinking about what to make from it…and just as suddenly it hit me that I also really miss Teriyaki flavored beef jerky.
So I made some of that too.

Honestly, I really can’t say which I missed the most…the Teriyaki flavor itself, or Teriyaki flavored beef jerky.
Anyway…I promised to come back with a verdict on the Teriyaki sauce this week, and:

If you’re expecting an exact replica of the store bought Teriyaki sauce it might (might) disappoint you.
But, my experience is that you can definitely taste the salty “soy” (from the coconut aminos), the sweetness (from the dates) and the spiciness (from the ginger and garlic), and that the flavors are well balanced.

As you know by now, I used it to make jerky, (but I’ve also marinated chicken breasts in it, and added some to a veggie stir fry, and it all turned out delicious) so with that said, here’s how to make your own Beef “TeriJerky”:

[gmc_recipe 4239]


When done, the weight of mine was reduced to about a third of the initial meat weight, and stored in an airtight container in the fridge I’ll have have a great, chewy, delicious, snack supply that will (probably not…) last for a long time ;)


Hope you’ll all have a great week!



10 thoughts on “Beef "TeriJerky"

  1. Pingback: Beef “TeriJerky” | Paleo Digest

  2. Pingback: Teriyaki Sauce | Strictly Paleo…ish!

    • Hi Rick,


      My main recommendation is to go for cuts with as little marbeling as possible. Chunks of visible fat is easy to trim away so don’t worry about that (it’s when the trimming is done and you’re about to start cutting it into strips you want it to be as lean as possible).
      I don’t really have a favorite cut (yet at least). For this batch I used 8 bonless Top Loin Steaks, and it made a very good Jerky I think (+ it’s convenient as they’re easy to trim, and already sliced so cutting them into strips was really straight forward.)
      I know alot of people saying that flank steak is the cut to use for Jerky making, and I’ve had good results using that too.

      Looking at this chart, you’ll see alot of suggestions on cuts that are considered to be lean (marked with a star) + their recommended cooking method. If you’re going for a lean cut that is good for skillet, grill/broil or marinade+grill/broil I don’t think you can go wrong :)

      Also, of course I recommend a grass fed source of meat.

      Hope this helps :)

      Have a nice day
      // Peter

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  5. Pingback: 9 Homemade Paleo Jerky Recipes | Get Fit Bookmark

  6. I m trying to be paleo diet follower. I don’t know whether I can keep up with that resolution. Blogs like keeps me motivated. Just keep them coming guys. And the recipe, I will give it a try :)

    • Hi Susan!
      The only wa to know is to give it an honest try ;)
      I’m glad you’ve take the decision to, and wish you all the best with the transition into your new diet.

      Thank you so much for letting me know my site is an inspiration, it means a lot to me!
      Would also love to hear how you liked the recipe, so please keep me posted :)

      Take care

  7. Pingback: Snack Attack: Paleo Beef Jerky Recipes - myPaleoPal

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