Teriyaki Beef Jerky

Teriyaki beef jerky is a popular high-protein snack among hikers and outdoor enthusiasts. Tender beef strips are marinated in a flavorful teriyaki sauce, making it perfect for on-the-go snacking, camping, or road trips. This savory and slightly sweet jerky is not only delicious but also convenient and satisfying.

Ingredients for Teriyaki Beef Jerky

• Beef: Top-round steak London broil, Sirloin, or Flank Steak are tender cuts.
• Coconut Aminos: A soy sauce alternative. Lower in sodium and has a slightly sweet flavor.
• Worcestershire Sauce: Adds a tangy, savory flavor with a hint of sweetness.
• Seasonings: Salt preserves the meat and black pepper adds a bit of spice and warmth.
• Spices: Garlic and Onion Powder. Provides a robust, savory flavor and adds taste to jerky.
• Red Pepper Flakes: Adds a touch of heat and spice to the jerky.
• Sweetener: Honey or brown sugar adds a pleasant sweetness and balances the savory taste.

Teriyaki Beef Jerky Recipe

• 2 pounds (907g) beef sirloin, London broil, or flank steak, thinly sliced against the grain
• 1 cup (240ml) low-sodium coconut aminos or soy sauce
• 3-4 tablespoons (45-60ml) Worcestershire sauce
• 1 teaspoon (3g) garlic powder or 1 minced garlic clove
• 1 teaspoon (2g) onion powder
• 1 teaspoon (2g) ground black pepper
• 1/2 teaspoon (1.5g) red pepper flakes (optional, for a bit of heat)
• 2 tablespoons (30ml) honey or 1/4 cup (50g) brown sugar, to taste (optional for sweetness)

Recommended Equipment

• Ninja Foodi Grill with dehydrating racks.
• Or a Baking sheet lined with foil and with a wire rack on top.

How to Make Teriyaki Beef Jerky

Prepare the Marinade: In a medium-sized bowl or cup, mix the coconut aminos or soy sauce, Worcestershire sauce, salt and ground black pepper, garlic powder, onion powder, red pepper flakes, and sweetener of your choice if using.

Marinate the Beef: Place the thinly sliced beef in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 6 to 48 hours. The longer you marinate, the more flavorful the jerky will be.

Prepare for Drying: Remove the beef from the marinade and place it in a strainer to remove excess moisture. Arrange the beef strips in a single layer without overlapping on the greased wire rack or dehydrator trays.

Tip: Before drying, pat the beef strips dry with paper towels or use a strainer to remove excess marinade. This helps the jerky dry more efficiently and prevents sticking.

Dehydrate Beef in Ninja Foodi: Place the dehydrating racks with beef slices into a Ninja Foodi cooking pot, and close the hood. Select DEHYDRATE, and set the time to 4-6 hours. Select START/STOP to begin dehydration.

Dehydrate Beef in the Oven: Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire rack with beef strips on top. Dry the beef in the oven for 4-6 hours, keeping the oven door slightly open with a wooden spoon to allow moisture to escape. Rotate the baking sheet halfway through the drying process to ensure even drying.

Check for Doneness (Ninja Foodi and Oven): After 4 hours, check the jerky to ensure even drying and to avoid over-drying. Jerky is done when it is dry but still slightly pliable and bends without breaking.

Cool and Store: Once the jerky is done, let it cool completely before storing. This prevents moisture buildup and extends the shelf life. Store the jerky in an airtight container or vacuum-sealed bags. It will keep for up to 2 weeks at room temperature or longer if refrigerated or frozen.

Recipe Tips for Best Results

• Cut Beef into ½-inch uniform strips to ensure even drying and better texture.
• Marinate beef for at least 6 hours, preferably longer, for more flavorful jerky.
• Pat the beef strips dry before drying. This helps the jerky dry more efficiently.
• Check jerky periodically for doneness after 4 hours to avoid over-drying.
• Jerky is done when it’s dry but still slightly pliable and bends without breaking.

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