There’s nothing quite like the taste of beef jerky. This protein-packed snack is perfect for taking on your outdoor adventures or road trips. Plus, it’s really simple to make – all you need is a smoker (or oven) and the right cut of beef. In this recipe, we’ll show you how to make Teriyaki Beef Jerky using a marinade made with soy sauce, maple syrup, garlic and ginger.
Before anything else, let’s discuss the beef! Making some of the best beef jerky relies on the cut of beef used and how it is sliced. If you want to save yourself some time, your local butcher can easily assist you in picking out the perfect cut – they’ll even trim and slice it for you!
Let’s move on to the best beef cuts for jerky, how to slice it, and finally how to make Teriyaki Beef Jerky.
What’s the best cut of beef for making beef jerky?
The best beef for beef jerky is typically a leaner cut, such as eye of round, bottom round or top round. You’ll want to avoid any cuts with a lot of fat, as this can cause the beef jerky to spoil more quickly.
Our top pick would be eye of round because it’s lean with little interior fat. There is an exterior fat cap but this can easily be removed. With less fat, this cut has very minimal preparation for making beef jerky.
Bottom and top round are also great choices for beef jerky. These cut may require a little bit more preparation to trim any visible fat running through the meat.
How to Slice Meat for Beef Jerky
Preparing your meat is an important step to a successful batch of beef jerky. As with any meat product, make sure you are storing your meat at a safe temperature until you are ready to use it. If your meat is untrimmed, now is the time to trim off any exterior fat. Fat can have the unwanted process of going rancid and spoiling your beef jerky.
Once your beef is trimmed, it’s time to slice the meat…
Tips to Slice Meat for Beef Jerky:
For the best results,
- partially freezing the meat will make slicing much easier – freeze the meat for about 20 minutes in advance
- ensure that your knife is very sharp
- slice the meat against the grain for more tender beef jerky that is easier to chew
- aim for slices that are about ¼-inch thick
- remove any visible strips of interior fat
How to Make Beef Jerky?
Now that you have your beef sliced and trimmed, it’s time to marinate! Marinating beef jerky is key to getting that perfect flavour. Be sure not to skimp on the marinating time! A longer marinating time will yield more flavourful beef jerky. Most beef jerky recipes marinate for 8 hrs to 24 hrs.
How to Dry Beef Jerky?
Beef jerky can be dried in a smoker, oven or food dehydrator. For the smoker or oven, set the temperature on low (around 170˚F). For smoking, keep the lid closed on the smoker throughout the drying process. If using the oven, prop the oven door open slightly to allow moisture to escape. Drying beef jerky takes a few hours – usually around two to four hours.
If using a food dehydrator, beef jerky can be dried following the manufacturer’s instructions.
How Long Does Homemade Beef Jerky Last?
If beef jerky is dried properly with little fat, it can be kept at room temperature in a sealed container for about 2 weeks. For a longer shelf life, we recommend storing the beef jerky in an airtight container in the refrigerator. You can learn more at the National Council For Home Food Preservation.
Teriyaki Beef Jerky
Ingredients
1 cup soy sauce
¼ cup maple syrup
¼ cup dark brown sugar
¼ cup rice vinegar
5 cloves of garlic minced
1 tbsp sesame seeds
½ tbsp minced fresh ginger
1 tsp ground black pepper
1/2 tsp red chili flakes (add more to increase heat)
2 lb eye of round roast, cut thin against the grain in ¼ inch slices
Directions
Marinate the beef: Combine the soy sauce, maple syrup, brown sugar, rice vinegar, garlic, sesame seeds, fresh ginger, black pepper, and red chili flakes in a large Ziploc bag. Place the meat into the Ziploc bag. Massage the bag to distribute the marinade over the surfaces of the meat. Marinate for 8 – 12 hours, or up to 24 hours in the refrigerator. Massage the meat a few times throughout the marinade time to ensure good coverage.
Preheat the smoker: Preheat your smoker to 170˚F
Smoke the meat: Remove the meat from the marinade and place on a paper towel lined baking sheet/dish. Pat the strips dry with paper towel and dispose of the paper towel.
Transfer the strips to a grill grate or cooling rack and place the rack into the smoker.
Smoke for 2-4 hours (thicker slices will take longer). Check the jerky in the first hour to ensure it is drying evenly and move pieces as needed. Jerky is done when it has darkened and becomes firm yet pliable. You should be able to bend the jerky without it breaking – if it breaks, that means it has smoked too long and has become dry.
Store the Jerky: Allow the jerky to cool and store in an air-tight container. For the best shelf life, keep your jerky in the fridge. Jerky that is properly dried can be kept at room temperature for hikes and backpacking trips for up to 2 weeks.
Alternate Drying Methods:
If using a food dehydrator, follow the manufacturer’s instructions for preheating and dehydrating the beef jerky.
If using an oven, preheat the oven to 170F. Dehydrate the beef jerky with the oven door open a crack to allow the moisture to escape.
