Teriyaki Beef Jerky



1 pound London broil, sliced across the grain into 1/8 to 1/4-inch thick strips
1 Tbsp brown sugar
1/4 tsp pepper (coarse black if you like pepper taste)
1 tsp onion powder (not onion salt)
1/2 tsp garlic powder (not garlic salt)
1 tsp salt (1 teaspoon per pound of meat)
1 Tbsp corn syrup
1/2 cup of orange juice (no pulp)
1 tsp soy sauce
1 tsp liquid smoke
1/4 cup of water
2/3 cup bottled Teriyaki marinade (such as Kikkoman)


Place all dry ingredients in to a glass bowl (do not use metal containers). Add liquids and blend until salt is dissolved. Place meat in a glass bowl or glass cake dish. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and pat meat with paper towel to remove excess moisture. Place in dehydrator for 4-8 hours depending on the amount of racks. Every hour turn racks. Turn strips halfway in to drying time and continue drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness.

If you are making more than 1 pound, double or triple the marinade ingredients to have enough sauce to completely cover meat.

Optional: Reserve mariande. Bring to a boil and cook for 5 minutes. Cool down. Midway into drying time, baste with cooled, cooked marinade.


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