Jerky is a portable, chewy snack—and now you can make your own with our easy recipe. The meat has a savory flavor and a bit of heat.

Teriyaki beef jerky is a flavorful and savory snack that has gained popularity for its delicious taste and long shelf life. This delectable treat is made from thinly sliced beef marinated in a mixture of soy sauce, Worcestershire sauce, honey, and spices, then dried to create a chewy and flavorful jerky. It is a versatile snack that can be enjoyed on-the-go, during outdoor activities, or simply as a protein-packed snack at home. Let’s dive into the history and story behind teriyaki beef jerky.

Jerky, the process of drying and preserving meat, has been practiced for centuries as a means to store meat for extended periods without refrigeration. Native American tribes and early pioneers used jerky as a way to ensure a steady supply of food during long journeys and harsh weather conditions. Over time, various cultures developed their own methods and flavors for making jerky.

Teriyaki beef jerky specifically originated from the Japanese cooking technique known as teriyaki, which involves grilling or broiling meat with a glaze made from soy sauce, sugar, and other seasonings. The combination of sweet and savory flavors in teriyaki sauce has made it a popular choice for marinating and flavoring various dishes.

The fusion of traditional jerky-making methods with the flavors of teriyaki created a unique and mouthwatering snack. Teriyaki beef jerky became a favorite among outdoor enthusiasts, hikers, and campers due to its high protein content, portability, and long shelf life.

PREP: 40 MIN. + MARINATING

BAKE: 4 HOURS

MAKES: 8 SERVINGS

INGREDIENTS

• 1 beef flank steak (1½ to 2 pounds)
• ⅔ cup reduced-sodium soy sauce
• ⅔ cup Worcestershire sauce
• ¼ cup honey
• 3 teaspoons coarsely ground pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1½ teaspoons crushed red pepper flakes
• 1 teaspoon liquid smoke

INSTRUCTIONS

1. Trim all visible fat from the steak. Freeze the steak, covered, for 30 minutes or until firm. This will make it easier to slice.
2. Slice the steak along the grain into long ⅛-inch thick strips. This will ensure a chewy texture.
3. Transfer the sliced beef to a large resealable plastic bag.
4. In a small bowl, whisk together the remaining ingredients: soy sauce, Worcestershire sauce, honey, coarsely ground pepper, onion powder, garlic powder, crushed red pepper flakes, and liquid smoke. This marinade will infuse the beef with delicious flavor.
5. Pour the marinade into the bag with the beef, ensuring that all the beef is coated. Seal the bag and refrigerate it for 2 hours or overnight, turning occasionally to distribute the marinade evenly.
6. Preheat the oven to 170°F (77°C).
7. Transfer the beef and marinade to a large saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. This step helps to ensure food safety.
8. Using tongs, remove the beef strips from the marinade and drain them on paper towels. Discard the marinade.
9. Arrange the beef strips in a single layer on wire racks placed on 15x10x1-inch baking pans. This allows air to circulate around the beef during drying.
10. Dry the beef in the oven for 4-5 hours, or until it becomes dry and leathery. Rotate the pans occasionally for even drying. Alternatively, you can use a commercial dehydrator following the manufacturer’s instructions.
11. Once the beef is dried to the desired consistency, remove it from the oven and let it cool completely.
12. Using paper towels, blot any beads of oil on the jerky.
13. For best quality and longer storage, store the teriyaki beef jerky in a covered container in the refrigerator or freezer.

NOTE:

• It’s important to ensure the beef jerky is properly dried and stored to maintain its quality and safety. Properly dried jerky should be firm, yet still slightly pliable. If you notice any signs of spoilage or off flavors, it’s best to discard the jerky.