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:
YES, I DO THINK IT TURNED OUT GREAT AND IS DEFINITELY WORTH A TRY!!
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”:
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!