Teriyaki Jerky
Posted: Sat Apr 21, 2018 17:47
Hanging from the rack in my bradley smoker. Used toothpicks to hang them. This is my preferred method. Takes longer to hang them but everything gets done at the same time.
Going in for 1 hour at 150F to dry them out some.
After 1 hour they got 4-5 hours of smoke.
Not much there but what is there are darn good.
Teriyaki Jerky for 5 lbs (beef)
3 Tbs non iodized salt
1 tsp cure 1 (5.6gms)
1 Tbs garlic granules
1 Tbs ginger pwder
1 Tbs ground mustard seed
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce (I used Veri Veri Teriyaki® blend)
4 Tbs worcestershire sauce
Combine all the ingredients, mix well
Add meat to a plastic container with lid or zip lock bag. Pour marinade into meat and combine. Try to keep meat covered with marinade and place in fridge for 8-10 hours or overnight is better. Toss meat strips in marinade every few hours. Next day take meat from marinade (don't rinse it off) place on racks and smoke/dehydrate as normal. (6-8 hours @ 150F)
Going in for 1 hour at 150F to dry them out some.
After 1 hour they got 4-5 hours of smoke.
Not much there but what is there are darn good.
Teriyaki Jerky for 5 lbs (beef)
3 Tbs non iodized salt
1 tsp cure 1 (5.6gms)
1 Tbs garlic granules
1 Tbs ginger pwder
1 Tbs ground mustard seed
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce (I used Veri Veri Teriyaki® blend)
4 Tbs worcestershire sauce
Combine all the ingredients, mix well
Add meat to a plastic container with lid or zip lock bag. Pour marinade into meat and combine. Try to keep meat covered with marinade and place in fridge for 8-10 hours or overnight is better. Toss meat strips in marinade every few hours. Next day take meat from marinade (don't rinse it off) place on racks and smoke/dehydrate as normal. (6-8 hours @ 150F)
