Better Than Store Bought, You Have To Try This Teriyaki Beef Jerky Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar mimics the sweetness of mirin.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Trim excess fat and silver skin from the beef eye of round.

Slice half of the beef across the grain into 1/4 inch thick slices for tenderness.

Slice the other half of the beef with the grain into 1/4 inch thick slices for chewiness.

Prepare the marinade by mixing teriyaki sauce, black pepper, smoked paprika, onion powder, minced onions, crushed red peppers, and honey in a bowl.

Place the sliced beef into a Ziploc bag and pour the marinade over it, ensuring all pieces are coated.

Seal the bag, removing as much air as possible, and massage the marinade into the beef.

Refrigerate the marinating beef for at least 2 hours, ideally 24 hours.

Preheat the Big Green Egg or oven to around 180°F (no more than 200°F).

Place the marinated beef on a wire rack for better airflow and smoke penetration.

Cook the beef jerky on the grill for about 4 hours, checking for desired dryness.

After cooking, place the jerky in a Ziploc bag and seal it for 15-20 minutes to steam and enhance tenderness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens