Teriyaki beef jerky
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3218
Printed Date: 26 March 2026 at 19:33
Topic: Teriyaki beef jerky
Posted By: Hoser
Subject: Teriyaki beef jerky
Date Posted: 20 February 2013 at 01:46
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I've had a real hankering lately for some good old beef jerky, so I decided to do some up with that teriyaki sauce recipe I posted a few weeks ago. Teriyaki sauce 1 cup soy sauce...I used low sodium 2/3 cup mirin 1-1/2 Tbsp rice vinegar 1 tsp sesame oil 1/3 cup sugar 7 cloves garlic, minced 1 Tbsp minced fresh ginger 1 pinch crushed red pepper freshly ground black pepper to taste Bring mirin to boil in a saucepan over medium high heat....reduce heat and simmer for ten minutes. Stir in remaining ingredients, return to a boil and simmer 5 more minutes. Cool and store in tightly sealed container in fridge. First of all, when I made the sauce I increased the crushed red pepper from a pinch to aboot 3/4 tsp. Trimmed the fat off a nice 2.5 pound eye of the round, tossed it in the freezer for a couple hours, then sliced it up.  Poured aboot a cup of the teriyaki sauce (added 1/2 tsp cure #1) on it, and mixed well, let it cure for 18 hours or so.  Now my name is NOT Marimoto, so the slices were not all the same thickness...dried them for 5-7.5 hours and they came out real nice.   Over all, I thought it was a real nice jerky, but not spicey enough...the teriyaki comes through nice and smooth....not too sweet like some of them can get, but the red pepper just didn't do the job. I would suggest either adding some srirachia to the marinade or maybe dusting them with some of Rich's hot stuff if you want to play with the recipe at all. Over all...a nice jerky that I'll make again with the above mentioned adjustments. ------------- Go ahead...play with your food! |
Replies:
Posted By: pitrow
Date Posted: 20 February 2013 at 09:35
Man, you screwed that all up. Better send it to my place for proper disposal. 
------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Posted By: HistoricFoodie
Date Posted: 20 February 2013 at 09:46
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so the slices were not all the same thickness
Achieving that isn't hard, Dave. First you get a very sharp knife---preferably one that's only tapered on one side. Then you appretice yourself to a Japanese kitchen for about 30 years.
After that it's a cake walk.
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Posted By: TasunkaWitko
Date Posted: 20 February 2013 at 09:50
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Looks great to me, Dave - congrats on some very fine teriyaki jerky! I've never been too concerned with getting exactly the right thickness for each and every single slice of meat; I've learned over the years that a basic "range" of thickness is more than adequate when making jerky - good job, I say!------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 20 February 2013 at 10:24
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Tasty looking Jerky Dave. You've just reminded me that I need to make another batch when eye of round comes on sale again.
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Posted By: Hoser
Date Posted: 01 April 2013 at 03:22
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Update: I did another batch last week when London Broil went on sale, and added 1 Tablespoon of Sriracha sauce to the marinade...the heat level was perfect on that batch, and that will be my go-to recipe from now on. ------------- Go ahead...play with your food! |
Posted By: africanmeat
Date Posted: 01 April 2013 at 11:23
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it looks good from here . one day i will try to do it . do i need a dehydrator? ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 01 April 2013 at 11:32
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Ahron - When I was younger (before I had a dehydrator), I made jerky in the oven on the lowest setting. Basically, it can be made anywhere there is good air movement and a little heat. The main thing to remember is that you want to dry the meat, not cook it. Think of very thin biltong.
Using some sort of cure is definitely recommended. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: africanmeat
Date Posted: 01 April 2013 at 22:28
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Thanks for the info. ------------- Ahron |
Posted By: Hoser
Date Posted: 02 April 2013 at 04:40
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Yes...just like biltong...you want air flow and as little heat as possible. Naturally, I use cure in it due to the longer than 4 hour processing time. Oh....and this batch marinated for 48 hours rather than just overnight...strictly because I was lazy and wanted to do something else with my Sunday, so just held off and did it Monday. I thought the flavors were much better in this latest batch, so I guess I'll be changing my recipe to a 48 hour cure time with a turnover every 12 hours. ------------- Go ahead...play with your food! |