How to Make Teriyaki Beef Jerky
RECIPE HERE:
MY SAUCES, RUBS AND MERCH:
Teriyaki Beef Jerky is a staple snack in our pantry. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce.
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00:00:17 - How to make jerky marinade
00:03:09 - What cut of beef to use for jerky
00:04:05 - How to marinate jerky
00:06:15 - How to dehydrate jerky
00:07:23 - How to smoke jerky
Ingredients
1 2-3 pound eye of round roast sliced thin against the grain
Teriyaki Marinade
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
1 inch knob fresh ginger sliced
4 cloves garlic sliced
1 Tablespoon sesame oil
1 Tablespoon sesame seeds
1 teaspoon black pepper
Instructions
Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
Preheat your smoker or oven to approximately 170 degrees F.
Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.
Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.
**Recipe note! The video says 1 teaspoon of curing salts. 1 teaspoon will cure 5 pounds of meat. For a 2-3 pound roast, the correct amount is 1/2 teaspoon. Use 1 teaspoon if you double the recipe.
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How to Make Beef Jerky with a DEHYDRATOR
Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.
CUTS OF BEEF USED FOR JERKY
In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.
JERKY RECIPE USED
For every 1.5 - 2 pounds of thinly sliced beef, you'll need:
* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt
RECOMMENDED TOOLS (affiliate links)
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* French Rolling Pin -
* Wooden Meat Mallet -
* Glass Mixing Bowls -
* Measuring Spoon Set -
Biltong for Beginners (Easy to Follow Recipe)
Today we are talking Biltong. This tutorial is a beginners guide on how to make awesome South African Biltong at home.
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Items used in this video:
Ceramic Honing Rod (for Knife Edge Maintenance):
Dalstrong Kiritsuke Chef's Knife (Omega Series):
Dalstrong Boning Knife (Crusader Series):
Extra Large Mortar & Pestle:
Heavy Duty Vacuum Sealer:
Custom Cutting Board:
Items we use frequently:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer):
Small accurate Scale for spices:
Insta Cure #1:
Sausage Stuffers:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
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Meat Slicer:
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Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
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Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Commercial grade Sous Vide:
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Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):
EQUIPMENT LINKS
Sausage Stuffers:
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Small accurate Scale for spices:
Large Scales I use:
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Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Extra Big and Loud Kitchen Timer/Alarm -
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Eric
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The BEST Homemade Beef Jerky Recipe #recipes #recipe #beefjerkyrecipe
No gatekeeping here! This is the BEST homemade beef jerky recipe out there and it couldn't be easier to make.
**INGREDIENTS**
1 C Liquid Aminos
3 T Worcestershire Sauce
1/2 C Brown Sugar
1 TSP Onion Powder
1 TSP Red Pepper Flakes
1 TSP Meat Tenderizer
1/2 TSP Garlic Powder
1 TSP Paprika
1/2 TSP Black Pepper
1 lb lean meat (I use the pre-sliced beef loin from Costco, but I also recommend top round beef sliced thin (1/4 - 3/8 thick)
Add all ingredients to a ziplock bag or airtight container then add your beef slices and marinade overnight. Place marinaded beef on a wire rack or dehydrator basket. Set your oven to 134°F and dehydrate for 5 hours. And that’s homemade jerky perfection – tender, flavorful, and a million times better than anything you'll find at the store. Enjoy!
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Making Bush Beef Jerky
@DonnyDustsPaleoTracks
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Jack Links Jerky vs Homemade Jerky! Is It Worth It? Eye of the Round Roast Homemade Jerky!
#shorts#cook#cooking#food#meat#jerky#homemade#beefjerkyrecipes #beefjerky
parkerfishcooking@gmail.com
6 pound eye of the round- slice thin against the grain
3 teaspoons liquid smoke- hickory flavor
5 tablespoons sweet and Smokey rub
5 tablespoons light brown sugar
1 15 oz bottle worchestere sauce
1 15 oz bottle soy sauce
Marinade over night
At 225 cook for at least 1 hour and then finish until it’s to your liking
Email: parkerfishcooking@gmail.com
Cash app: $ParkerFishCooking
Mail: Parker Fish Cooking
PMB 202
1133 Bal Harbor Blvd, Suite 1139
Punta Gorda FL 33950-6574