Teriyaki Smoked Beef Jerky Recipes

SMOKED TERIYAKI BEEF JERKY STICKS

Steps:

• Take the flank steak and cut into strips going WITH the grain.
• Combine the marinade ingredients and divide between two large gallon-sized baggies. Evenly distribute the meat between the two baggies, mash them around to fully coat the meat, and put in the fridge for 24 hours to marinate.
• Preheat your pellet grill to 160-180°.
• Drain off and dry the jerky sticks. Spray jerky racks with cooking spray and then place the sticks across the racks, making sure they are not touching.
• Smoke at 160-180° for 3-4 hours, or until the sticks are fully cooked and at the texture that you prefer. The longer you smoke them the drier they will be. The drier they are, the longer they'll last.
• Remove from the smoker and store it in the fridge.

TERIYAKI SMOKED BEEF JERKY

Steps:

• 1. Combine teriyaki and spices.
• 2. place in a large plastic bag.
• 3. add in beef, seal and mix well...refrigerate over night.
• 4. set oven to 220 degrees, meanwhile put a cookie rack on a cookie sheet.
• 5. take beef out of marinade and with paper towels or a kitchen towel pat most of the marinade off, discard the marinade.
• 6. cut into what ever size you like, ( I like thin strips)
• 7. line up on cookie rack and place in oven for 3 hours...take out and ENJOY.

TERIYAKI BEEF JERKY

Steps:

• Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
• Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
• Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
• Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.

THE BEST TERIYAKI BEEF JERKY

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.