Dehydrated Recipes

Teriyaki Beef Jerky | Commercial Dehydrators

Although you can find pre-made beef jerky at the store, nothing compares to the taste and texture of homemade. Whether you enjoy it for breakfast alongside fruit and yogurt, or as a protein-packed snack after work, this salted, sweet homemade Teriyaki Beef Jerky will definitely become a new addition to your list of favorites!

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Machine recommendation
Teriyaki Beef Jerky | Commercial Dehydrators
servings icon
Serves
4
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 1 pound (450g) top round beef (London broil), sliced across the grain into 1/8 to 1/4-inch (3-6 mm) thickstrips
  • 1 tbsp brown sugar
  • 1 1/2 tsp kosher salt
  • 1/2tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 2/3 cup bottled teriyaki marinade
  • 1/2 cup of no-pulp orange juice
  • 1/4 cup water
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp liquid smoke
macros
Instructions
  1. Whisk brown sugar, onion powder, salt, pepper and garlic powder together in a medium-sized nonreactive bowl. Add the teriyaki marinade, honey, orange juice, soy sauce, water and liquid smoke. Mix together until salt is completely dissolved.
  2. Place the London broil beef strips in a large-size zip-top bag. Pour the marinade into the bag, seal, and coat meat by tossing. Unseal the bag, squeeze out air and reseal the bag. Refrigerate for 24 to 36 hours.
  3. Dry beef strips by patting with paper towels. Place beef strips in a single layer on dehydrator racks and dry at 165°F (74°C) for 4 to 8 hours; turn racks every hour. Flip jerky strips over halfway through the dehydrating process.
  4. When completely dehydrated, the jerky should be pliable and have no signs of redness.  

Note: It is easier to cut beef into thin strips if you keep it in the freezer for 30 minutes to 1 hour.

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Machine recommendation
Teriyaki Beef Jerky | Commercial Dehydrators
Servings
Serves
4
Prep time icon
Prep time
15 minutes
Dehydration time
Dehydrating time
8 hours
Ingredients
  • 1 pound (450g) top round beef (London broil), sliced across the grain into 1/8 to 1/4-inch (3-6 mm) thickstrips
  • 1 tbsp brown sugar
  • 1 1/2 tsp kosher salt
  • 1/2tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 2/3 cup bottled teriyaki marinade
  • 1/2 cup of no-pulp orange juice
  • 1/4 cup water
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp liquid smoke
macros
Instructions
  1. Whisk brown sugar, onion powder, salt, pepper and garlic powder together in a medium-sized nonreactive bowl. Add the teriyaki marinade, honey, orange juice, soy sauce, water and liquid smoke. Mix together until salt is completely dissolved.
  2. Place the London broil beef strips in a large-size zip-top bag. Pour the marinade into the bag, seal, and coat meat by tossing. Unseal the bag, squeeze out air and reseal the bag. Refrigerate for 24 to 36 hours.
  3. Dry beef strips by patting with paper towels. Place beef strips in a single layer on dehydrator racks and dry at 165°F (74°C) for 4 to 8 hours; turn racks every hour. Flip jerky strips over halfway through the dehydrating process.
  4. When completely dehydrated, the jerky should be pliable and have no signs of redness.  

Note: It is easier to cut beef into thin strips if you keep it in the freezer for 30 minutes to 1 hour.

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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/