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”:

(Serves: Many)

• About 1 cup (2.5dl) Teriyaki Sauce
• About 2 lb (900g) lean beef.

How To:
Place the meat in the freezer for a few hours (or place it in room temperature if already frozen) until it is half frozen/thawed.
(This makes it much easier to cut…)

Cut the meat into strips about 0.25 inches (0.5cm) thick.
(I cut with the grains, as that makes a chewier jerky that is less likely to fall apart when dehydrated…but that’s just a matter of preference.)

Discard any strips that has a lot of fat in them (as it’s the fat that eventually turn rancid), and put the lean ones in a large ziplock bag.

Add the Teriyaki sauce, “massage” the meat a bit to get all meat covered in marinade, then roll the bag around the meat before sealing it to get as much air out as possible.

Put it in the fridge for 48 hours, turning and massaging it every once in a while.

After 48 hours, turn on the oven at the lowest possible temperature (mine was 120F (50C) and if the oven is equipped with a fan, turn it on.

Line up the strips on multiple grids that fit your oven (I use two sets of Tala 3-tier stackable cooling racks when making my jerky, and I really do recommend something similar).
Note: if there is lots of excess marinade on the meat, make sure to remove that first. With the ratios in this recipe most marinade should have been absorbed by the meat during the 48 hours, but you never know…

Place the racks with the meat in the oven, and stick a spoon or a folded towel in between when you close the door, so that you leave a small gap open that allow air to circulate and moist to escape.

Dehydrate the jerky until preferred texture.
I like mine chewy, and find a good indication of when they’re ready to be when folding a strip and the surface crackles but the strip does not snap.
(It took mine about 3-4 hours until done the way I like them.)
Note: Make sure to monitor the progress, as it’s likely that you will need to shift the racks around at least once through out the process to make sure all tiers are evenly dehydrated.

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!


6 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

  3. Pingback: Deer Jerky | HighEnd Homesteading

  4. Pingback: Beef Teriyaki - Can't Stay Out Of The Kitchen

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